📖 Instructions

1. Get prepped: Cut the beef into thin strips against the grain. This ensures tenderness. Marinate the beef with soy sauce, ginger, and garlic for at least 15 minutes – or even better, for an hour in the fridge. This allows the flavors to penetrate deeply. Slice the bell peppers, onions, and carrots into evenly sized pieces. The more uniform the size, the more even the cooking.
2. Heat it up: Heat peanut oil in a wok or large frying pan over high heat. The pan should be screaming hot – this is key for a good stir-fry. Add the marinated beef and stir-fry until browned. Don't overcrowd the pan; work in batches if needed to maintain high heat.
3. Veggies in: Add the sliced vegetables to the pan and stir-fry until they are tender-crisp. We want them to have a little bite still, not be completely soft and mushy. If the pan seems dry, add a splash of soy sauce or a little more oil.
4. Sauce it up: In a small bowl, whisk together the soy sauce, brown sugar, rice wine vinegar, and cornstarch. This creates a lovely glossy sauce that coats everything beautifully. Pour the sauce over the beef and vegetables and stir-fry until the sauce thickens. This should only take a minute or two.
5. Biltong Time: Stir in the biltong just before serving. You want it to warm through but not get soggy. It's all about retaining that beautiful texture and flavour.
6. Serve: Serve immediately over rice or noodles. Garnish with sesame seeds and chopped spring onions for an extra touch of freshness and visual appeal.