Sichuan Beef with Chilli & Capsicum

I made this delicious recipe the other night for dinner and would love to share. It was very easy and because it's a stir fry - quick!

Ingredients:
700g beef fillet, thinly sliced
1/4 cup soy sauce
3 garlic cloves, crushed
2 tsp finely grated fresh ginger [I just used the jar in my fridge]
2 Tbsp peanut oil
4 shallots, ends trimmed, cut into 4cm lengths
1 red capsicum, seeded & thinly sliced
1 yellow capsicum, seeded & thinly sliced
1 fresh long red chilli, thinly sliced diagonally
1 fresh long green chilli, thinly sliced diagonally
2 Tbsp hoisin sauce
Steamed rice, to serve
Fresh coriander sprigs, to serve

Method:
1. Combine the beef, 2 tablespoons of the soy sauce and half the garlic and ginger in a medium bowl. Set aside for 15 minutes to marinate. Drain the beef, reserving any of the marinade.

2. Heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat. Stir-fry one third of the beef for 1-2 minutes or until browned. Transfer to a place. Repeat, in 2 more batches, with the remaining beef, reheating the wok between batches. [I just cooked mine in 1 lot, I'm not 100% sure what the difference is with the cooking in batches. I'll try it next time to see]

3. Heat remaining oil in the wok. Add the shallot, combined capsicum, combined chilli and remaining garlic and ginger. Stir-fry for 3-4 minutes or until capsicum is tender crisp. Add the beef, remaining soy sauce, reserved marinade and hoisin sauce. Stir-fry for 1-2 minutes or until heated through. Serve with steamed rice and coriander sprigs.