<\/p>\n\n\n\n
The Beef & Marinade:<\/strong><\/p>\n\n\n\n 1 lb (450g) flank steak or sirloin, thinly sliced against the grain into bite-sized strips<\/p>\n\n\n\n 2 tbsp soy sauce (preferably a mix of 1.5 tbsp light soy sauce and 0.5 tbsp dark soy sauce for color)<\/p>\n\n\n\n 1 tbsp Shaoxing rice wine (or dry sherry)<\/p>\n\n\n\n 1 tbsp cornstarch<\/p>\n\n\n\n 1\/2 tsp baking soda (the secret to tenderizing beef, optional)<\/p>\n\n\n\n 1 tsp sesame oil<\/p>\n\n\n\n The Vegetables & Aromatics:<\/strong><\/p>\n\n\n\n 1 large yellow or white onion, cut into thick wedges<\/p>\n\n\n\n 1 large green bell pepper, cut into 1-inch squares<\/p>\n\n\n\n 1 large red bell pepper, cut into 1-inch squares<\/p>\n\n\n\n 3 cloves garlic, minced<\/p>\n\n\n\n 1 tbsp fresh ginger, minced<\/p>\n\n\n\n The Savory Black Pepper Sauce:<\/strong><\/p>\n\n\n\n 1\/2 cup low-sodium beef broth<\/p>\n\n\n\n 1.5 tbsp oyster sauce<\/p>\n\n\n\n 1 tbsp coarse black pepper (freshly cracked yields the best sizzle)<\/p>\n\n\n\n 1 tsp brown sugar or honey<\/p>\n\n\n\n 1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening)<\/p>\n\n\n\n 2 tbsp high-heat cooking oil (peanut or vegetable oil) Tenderize & Marinate the Beef:<\/strong> Prepare the Pepper Sauce:<\/strong> Sear the Beef (Velveting Technique):<\/strong> Stir-Fry the Vegetables:<\/strong> Combine and Sizzle:<\/strong> Serve:<\/strong> The Beef & Marinade: 1 lb (450g) flank steak or sirloin, thinly sliced against the grain into bite-sized strips 2 tbsp soy sauce (preferably a mix of 1.5 tbsp light soy sauce and 0.5 tbsp dark soy sauce for color) 1 tbsp Shaoxing rice wine (or dry sherry) 1 tbsp cornstarch 1\/2 tsp baking soda … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":18,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/letscook1.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/17","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/letscook1.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/letscook1.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/letscook1.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/letscook1.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17"}],"version-history":[{"count":2,"href":"https:\/\/letscook1.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/17\/revisions"}],"predecessor-version":[{"id":22,"href":"https:\/\/letscook1.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/17\/revisions\/22"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/letscook1.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/18"}],"wp:attachment":[{"href":"https:\/\/letscook1.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/letscook1.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/letscook1.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Step-by-Step Instructions<\/strong><\/p>\n\n\n\n
Slice your steak against the grain to ensure every bite stays tender. In a medium bowl, combine the sliced beef, soy sauce, rice wine, cornstarch, baking soda, and sesame oil. Mix well using your hands until the liquid is fully absorbed. Set aside to marinate for at least 15 to 20 minutes at room temperature.<\/p>\n\n\n\n
In a small bowl, whisk together the beef broth, oyster sauce, freshly cracked black pepper, and brown sugar. In a separate tiny cup, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create your thickening slurry. Keep both handy near your stove.<\/p>\n\n\n\n
Heat a wok or heavy cast-iron skillet over high heat until it starts to smoke slightly. Add 1 tablespoon of cooking oil. Spread the marinated beef strips in a single layer across the pan. Let them sear undisturbed for 1 to 2 minutes to build a nice dark crust, then toss and stir-fry for another minute until cooked to about 80% through. Remove the beef from the pan and transfer it to a plate, leaving any savory juices behind.<\/p>\n\n\n\n
Add the remaining 1 tablespoon of oil to the hot pan. Toss in the minced garlic and ginger, stirring constantly for 15 seconds until fragrant. Add the onion wedges and bell pepper squares. Stir-fry over high heat for 2 to 3 minutes; you want the vegetables to become slightly charred on the edges while keeping a fresh, crisp crunch.<\/p>\n\n\n\n
Return the seared beef and its resting juices back into the pan with the vegetables. Pour the prepared black pepper sauce over everything. Bring the sauce to a rapid simmer for 30 seconds, then pour in the cornstarch slurry. Toss continuously for another minute until the sauce thickens into a glossy, dark glaze coating every strip of beef and vegetable.<\/p>\n\n\n\n
Remove from heat immediately. Serve hot and sizzling over a bed of freshly steamed jasmine rice or warm noodles.<\/p>\n","protected":false},"excerpt":{"rendered":"