Prepare the Beef Belly: Start by slicing the beef belly thinly if it isn’t already. Set it aside while you prep the vegetables and seasonings.

Cook the Beef Belly: Heat a large skillet or wok over medium-high heat. Cook, stirring frequently, until the beef belly is golden brown and crispy, about 5-7 minutes. Remove the beef from the skillet and set it aside, leaving any rendered fat in the skillet.

Sauté Aromatics: In the same skillet, add the ginger slivers, minced garlic, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.

Add Peppers and Seasonings: Add the poblano peppers to the skillet, stirring to combine. Add the light soy sauce, cooking wine, and, if desired, the dark soy sauce and broad bean sauce to the mixture. Stir well to coat the peppers with the sauces and seasonings.

Combine Ingredients: Return the cooked beef belly to the skillet. Mix all the ingredients thoroughly and let them cook for another 2 to 3 minutes, allowing the flavors to blend beautifully.

Final Seasoning and Garnish: Taste and adjust salt if necessary. Finally, add the green parts of the green onions and give the stir-fry a final toss.

Serve: Serve hot, straight from the skillet. This dish pairs beautifully with cauliflower rice for a low-carb meal or on its own.