Peppery Beef Stir-Fry (Print Version)
# Ingredients:
→ For the Beef Marinade
01 -
1½ pounds of flank steak, sliced into thin pieces
02 -
½ teaspoon of baking soda
03 -
2 tablespoons of soy sauce (low sodium recommended)
04 -
1 teaspoon of sesame oil
05 -
½ teaspoon of ground white pepper
06 -
1 tablespoon of cornflour
→ For the Sauce
07 -
3 tablespoons of Shaoxing wine
08 -
¼ cup of oyster sauce
09 -
1 teaspoon of dark soy sauce
10 -
2 tablespoons of soy sauce (low sodium)
11 -
1 teaspoon of sugar
12 -
2 teaspoons of coarsely ground black pepper
13 -
1 teaspoon of ground Sichuan peppercorn
14 -
1 tablespoon of cornflour
→ For the Stir Fry
15 -
1 large red bell pepper, diced into 1-inch pieces
16 -
⅓ cup of vegetable oil
17 -
2 medium onions, chopped into chunks about 1-inch big
18 -
3 cloves of garlic, finely minced
19 -
A drizzle of sesame oil for a finishing touch (optional)
# Instructions:
01 -
Put all the marinade ingredients (steak slices, baking soda, low sodium soy sauce, sesame oil, ground white pepper, and cornflour) into a bowl. Stir until everything is evenly mixed. Cover it up and let it chill in the fridge for 20 minutes.
02 -
In a separate small bowl, whisk together the ingredients for the sauce: oyster sauce, Sichuan peppercorn, black pepper, Shaoxing wine, both kinds of soy sauces, sugar, and cornflour. Set this mixture aside for later.
03 -
Take a wok or a large skillet, heat up vegetable oil on high heat, and cook half the prepared beef slices for around 2-3 minutes, just until crispy and brown. Move them to a plate and do the same with the other half. Leave about 2 tablespoons of oil in the wok, getting rid of the rest.
04 -
Turn the heat down to medium-high. Toss minced garlic into the wok and let it cook till it smells amazing, about 30 seconds. Add in the onion and red pepper pieces, stirring them around for about a minute.
05 -
Put the cooked beef back into the wok, pour the prepared sauce on top, and mix everything so it's coated evenly. Once the sauce thickens, drizzle a bit more sesame oil for extra flavor if you'd like.
06 -
Best served hot with fresh steamed rice.
# Notes:
01 -
Using baking soda is the trick to make the beef super tender—don’t skip it!
02 -
This dish is flexible. You can swap the beef out for pork, chicken, shrimp, or even tofu.
03 -
Store leftovers in the fridge for up to 4 days or freeze them for up to 3 months.