Ingredients
For the Steak:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- ½ tsp baking soda (optional, for extra tenderness)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional for sweetness)
- 1 tbsp Shaoxing wine
- ½ tsp sesame oil
- 1 tsp sugar
- ¼ cup (60 ml) beef or chicken broth (or water)
- 1 tsp cornstarch (to thicken)
For the Stir-Fry:
- 1 large onion, sliced into wedges
- 1–2 bell peppers (red, green, or both), sliced
- 2–3 cloves garlic, minced
- 1 tsp ginger, minced (optional)
- 2 tbsp neutral oil (like canola or peanut oil)
- Freshly ground black pepper (to taste — key ingredient!)
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Instructions
1.
Marinate the Beef
- In a bowl, combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, and baking soda (if using).
- Let it marinate for at least 15 minutes (up to 1 hour for more flavor).
2.
Make the Sauce
- In a small bowl, mix together all sauce ingredients. Stir until cornstarch is dissolved. Set aside.
3.
Sear the Beef
- Heat 1 tbsp oil in a hot wok or large skillet over high heat.
- Add the beef in a single layer (don’t overcrowd), sear for 1–2 minutes until browned but not overcooked. Remove and set aside.
4.
Stir-Fry the Veggies
- In the same wok, add another 1 tbsp oil.
- Add garlic and ginger (if using) and stir-fry for 10–15 seconds.
- Add onions and bell peppers. Stir-fry for 2–3 minutes until slightly softened but still crisp.
5.
Combine and Sizzle
- Return the beef to the wok. Pour in the sauce and toss everything together.
- Cook for another 1–2 minutes until the sauce thickens and coats the meat and veggies.
- Add cracked black pepper to taste — be generous if you want that true peppery punch.
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Serving Suggestions
- Serve immediately over steamed rice, fried rice, or noodles.
- Garnish with sliced green onions or sesame seeds if desired.
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Tips for Extra Sizzle
- Heat the wok until smoking hot before adding beef — it adds that authentic “wok hei” flavor.
- Use a cast iron skillet if you don’t have a wok for that sizzle effect.
- Want heat? Add some sliced fresh chili or a dash of chili oil.