Black Pepper Beef and Peppers

1. 1VelvetCoat meat in a light marinade, often with starch, to help it stay tender during fast cooking. the beef. In a medium bowl, combine the flank steak, soy sauce for the beef, Shaoxing wine, cornstarch for the beef, baking soda, and neutral oil for the beef. Toss until every strip is lightly coated. Let stand for 15 minutes while you prepare the sauce and vegetables.
2. 2Mix the sauce. Whisk the low-sodium soy sauce, oyster sauce, water, sugar, cornstarch for the sauce, and black pepper in a small bowl until the cornstarch dissolves. Keep it beside the stove.
3. 3SearCook over fairly high heat until the outside develops a deeply browned crust. the beef. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of the stir-fryCook small pieces quickly in a very hot pan while stirring or tossing them. oil, then add half the beef in a single layer. Cook without moving it for 45 seconds, then stir-fry for 1 to 2 minutes until mostly browned. Transfer to a clean plate and repeat with the remaining beef and another tablespoon of oil.
4. 4Stir-fryCook small pieces quickly in a very hot pan while stirring or tossing them. the vegetables. Add the red bell pepper, green bell pepper, and onion to the hot pan. Stir-fry for 2 to 3 minutes, until bright and beginning to soften but still crisp. Add the garlic and ginger and stir for 30 seconds.
5. 5Sauce and finish. Stir the sauce again, then pour it into the pan. Return the beef and any accumulated juices to the pan and toss for 1 to 2 minutes, until the sauce is glossy and the beef reaches 145°F. Remove from the heat and stir in the sesame oil. Serve immediately.

Add heat

Add 1 teaspoon crushed red pepper or 1 thinly sliced fresh chile with the garlic and ginger.

Swap the vegetables

Use 2 cups sliced snow peas, broccoli florets, or mushrooms in place of one bell pepper. Cut firm vegetables small enough to cook quickly.