Ingredients:

2 Tbsp. "Olio Casa" Pomace Oil
1 1/2 Lbs. Lean Ground Beef
1 Large Red Onion (thinly sliced)
1 Fresh Red Pepper (thinly sliced)
1 1/2 Tbsp. Chili Garlic Sauce
1/2 Cup Plum Sauce
1 Tbsp "Castella" Soy Sauce
2 Tbsp. Rice Wine Vinegar
1/2 Tsp. "Castella" White Pepper
4 Scallions (thinly sliced)

Method:

Heat a wok over a high heat, then add 1 tablespoon of the oil and swirl to coat the side of the wok.  Stir-fry the beef in two batches for 2-3 minutes each batch, or until browned and just cooked.  Remove from the wok and drain.  Set aside.

Heat the remaining oil in the wok, add the onions and stir-fry for 1 minute before adding the red pepper.  Continue to stir-fry for an additional 2-3 minutes then add the chili sauce and stir for 1 minute.  Return the meat to the wok and add the plum sauce, soy sauce, rice wine vinegar, white peppers and most of the scallions.

Toss everything together for 1 minute, or until the meat is reheated.  Sprinkle with the remaining scallions, then serve over steamed rice or noodles.

Served 4