Steps

1. Cut the vermicelli noodles into 5-6cm lengths.
   🕒 01:05
2. Slice the bell peppers into thick julienne strips. (This is the key!) Using three colors will make it more visually appealing.
   🕒 01:19
3. Slice the green onion and ginger into 1cm thin pieces.
   🕒 02:08
4. Remove the fat from the beef and cut it into 5mm wide, 6-7cm long strips.
   🕒 03:09
5. Place the cut beef in a bowl, coat with a pinch of salt, a pinch of pepper, and 1/2 tsp potato starch, then mix well. (This is the key!) The potato starch helps the seasoning adhere better and ensures the beef remains tender and juicy when stir-fried at high heat.
   🕒 04:15
6. In a bowl, combine 1/2 tbsp cooking sake (rice wine), 1/2 tbsp soy sauce, 1.5 tbsp water, 1/2 tsp oyster sauce, 2 tsp sugar, and a pinch of pepper.
   🕒 05:06
7. Heat 500ml frying oil in a frying pan or wok to 190℃ (375℉).
   🕒 05:47
8. Briefly deep-fry the sliced bell peppers in the hot oil until they turn a vibrant color. Remove them to a paper towel to drain the excess oil.
   🕒 06:41
9. Once the frying oil reaches 190℃ (375℉), add the vermicelli noodles, separating them as you drop them in. Fry until they puff up. Remove to a paper towel to drain the excess oil.
   🕒 07:36
10. Arrange the fried vermicelli noodles loosely on a serving plate, leaving a slight well in the center.
    🕒 08:27
11. Pour out the frying oil from the pan, leaving about 1 tbsp sesame oil. Sauté the green onion and ginger over low heat until fragrant.
    🕒 09:04
12. Once fragrant, add the seasoned beef and stir-fry over medium heat until the surface changes color.
    🕒 09:36
13. When the beef has changed color, add the deep-fried bell peppers and the prepared sauce. Stir-fry vigorously over high heat.
    🕒 10:27
14. Arrange the stir-fried beef and bell peppers on the plate with the vermicelli noodles to complete the dish.
    🕒 11:32