Peppery Beef Stir-Fry (Print Version)
# Ingredients:
→ For the Beef Marination
01 -
1½ lbs of flank steak, sliced thin
02 -
1 teaspoon sesame oil
03 -
½ teaspoon baking soda
04 -
½ teaspoon ground white pepper
05 -
2 tbsp low-salt soy sauce
06 -
1 tablespoon of cornstarch
→ For the Sauce
07 -
¼ cup oyster sauce
08 -
1 teaspoon sugar
09 -
2 teaspoons cracked black pepper
10 -
1 teaspoon dark soy sauce
11 -
1 teaspoon Sichuan peppercorn powder
12 -
3 tablespoons Shaoxing wine
13 -
1 tablespoon starch (cornstarch)
14 -
2 tbsp light soy sauce
→ For the Stir Fry
15 -
⅓ cup of cooking oil (vegetable)
16 -
An optional dash of sesame oil for flavor at the end
17 -
2 onions, medium-sized and diced into 1-inch chunks
18 -
3 garlic cloves, finely chopped
19 -
A red bell pepper, cut into pieces about 1 inch
# Instructions:
01 -
Get a mixing bowl and add the steak pieces, along with baking soda, soy sauce, sesame oil, white pepper, and cornstarch. Stir to coat everything evenly, then cover the bowl and chill in the fridge for 20 minutes.
02 -
Take a small mixing bowl and add the oyster sauce, both soy sauces, peppercorn, black pepper, wine, cornstarch, and sugar. Give it a mix and leave it aside for later.
03 -
Heat some vegetable oil in a hot wok or a big skillet. Cook half the meat for 2-3 minutes until it's nice and browned, then take it out and do the same with the other half. Pour off any extra oil but keep about 2 tablespoons in the wok.
04 -
Drop the heat to medium-high. Toss in the garlic and cook for half a minute until it smells amazing. Add the onion pieces and the bell peppers, stirring them around for a minute or so.
05 -
Put the cooked beef back into the wok, pour the sauce over everything, and mix it all together. Keep cooking until the sauce thickens. If you’d like, you can drizzle some extra sesame oil on top for a punch of flavor.
06 -
Serve it right away on top of some freshly steamed rice.
# Notes:
01 -
Adding baking soda makes the meat super tender, so don’t leave it out!
02 -
This dish can be made with chicken, pork, shrimp, or even tofu instead of beef.
03 -
Store leftovers in the fridge for up to 4 days or in the freezer for 3 months.