Ingredients:

  • 1.5 lbs flank steak, thinly sliced against the grain
  • 1/2 tsp baking soda
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp toasted sesame oil
  • 2 tbsp whole black peppercorns
  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp sugar
  • 1/2 cup low-sodium beef broth
  • 3 tbsp neutral oil
  • 1 large onion, cut into 1-inch petals
  • 2 bell peppers, green and red, cut into chunks
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated

Instructions:

  1. Slice the beef into 1/8-inch thick strips against the muscle fibers. In a large bowl, combine beef with baking soda, cornstarch, 1 tbsp soy sauce, Shaoxing wine, and sesame oil. Let marinate for at least 30 minutes to velvet the meat.
  2. Toast whole peppercorns in a dry pan over medium heat until aromatic. Coarsely crush using a mortar and pestle.
  3. In a small bowl, whisk together the crushed peppercorns, oyster sauce, light soy sauce, dark soy sauce, Worcestershire sauce, sugar, and beef broth to create the stir-fry sauce.
  4. Heat 2 tablespoons of neutral oil in a wok or heavy skillet over high heat. Sear the beef in small batches until browned but not fully cooked through. Remove beef and set aside.
  5. Add the remaining 1 tablespoon of oil to the wok. Stir-fry the onions, bell peppers, garlic, and ginger for 2 minutes until the vegetables are crisp-tender.
  6. Return the beef to the wok and pour in the prepared sauce. Toss constantly over high heat for 1-2 minutes until the sauce thickens and coats the beef in a glossy mahogany glaze.