Chinese Beef and Peppers

4 servings 

Ingredients

Marinade

12 ounces flank steak 

1 1/2 tablespoons water

2 teaspoons soy sauce 

2 teaspoons cornstarch

2 teaspoons sesame oil

2 teaspoons oyster sauce

2 teaspoons Shaoxing wine

1/4 teaspoon baking soda

For the stir-fry:

Saucr

1 cup low-sodium chicken stock

2 tablespoons cornstarch

4 tablespoons oyster sauce

2 tablespoons Shaoxing wine

4 tablespoons soy sauce

2 teaspoons honey

2 teaspoons sesame oil

¼ teaspoon white pepper

Stir-fry 

2 medium green bell peppers

1 medium red bell pepper

1 medium orange or yellow bell pepper

1 medium onion

3 tablespoons peanut oil

1 teaspoon ginger, grated

3 cloves garlic, grated 

Directions

Slice the beef into 3-inch long strips, about ¼” thick. To make slicing easier, do it when the beef is still slightly frozen and firm. 

in a medium bowl, mix the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Set aside for at least 30 minutes or overnight in the refrigerator. 

Make the sauce by mixing together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, soy sauce, honey, sesame oil, and white pepper. Set aside.

For the Stir-Fry:

Cut the bell peppers and onion into thin strips.

Heat a wok or deep skillet over high heat until smoking. Add 2 tablespoons of oil to coat the wok. Sear the beef on both sides, about 30 seconds per side. Give everything a final stir, transfer to a bowl, and set aside. 

Reduce the heat to medium-high. Add the remaining tablespoon of oil. Add in the ginger and caramelize for about 10 seconds. Then add the garlic, bell peppers, and onions. Stir-fry for 2 minutes.

Then add the beef along with any juices. Stir-fry for 15 seconds until combined. Increase the heat to high. Stir up the sauce to re-incorporate the cornstarch, and add it to the wok.

Stir-fry to coat everything in the sauce, which should thicken from the cornstarch. Once the sauce is simmering and thick transfer to a serving plate, and serve with steamed rice.