Ingredients
Scale
For the Beef Marinade
- 1½ pounds flank steak, cut into thin strips
- ½ teaspoon baking soda
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 1 tablespoon cornstarch
For the Sauce
- ¼ cup oyster sauce
- 1 teaspoon ground Sichuan peppercorn
- 2 teaspoons coarsely ground black pepper
- 3 tablespoons Shaoxing wine
- 2 tablespoons low sodium soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
For the Stir Fry
- ⅓ cup vegetable oil
- 3 cloves garlic, minced
- 2 medium onions, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- Extra sesame oil for finishing (optional)
Instructions
- Marinate the Beef
- Combine all beef marinade ingredients (steak strips, baking soda, soy sauce, sesame oil, white pepper, and cornstarch) in a bowl. Mix thoroughly to ensure each strip is evenly coated. The baking soda helps tenderize the meat while the cornstarch will give the beef a velvety texture. Cover with plastic wrap and refrigerate for 20 minutes to allow the flavors to penetrate the meat.
- Prepare the Sauce
- In a small bowl, mix together all sauce ingredients (oyster sauce, Sichuan peppercorn, black pepper, Shaoxing wine, both soy sauces, sugar, and cornstarch) until well combined. The cornstarch will help thicken the sauce when cooked. Set aside until needed. This can be prepared while the beef is marinating to save time.
- Cook the Beef
- Heat vegetable oil in a wok or large skillet over high heat until it begins to shimmer. Add half of the marinated beef in a single layer and cook for 2-3 minutes until the exterior is golden brown but not overcooked. Remove to a clean plate and repeat with the remaining beef. Cooking in batches prevents overcrowding, which would steam rather than sear the meat. Drain excess oil, leaving about 2 tablespoons in the wok.
- Sauté the Aromatics and Vegetables
- Reduce heat to medium-high. Add minced garlic to the wok and stir-fry for about 30 seconds until fragrant but not browned. Add the onion and bell pepper pieces and continue to stir-fry for about a minute until they begin to soften but still maintain some crispness. The vegetables should be tender-crisp rather than fully soft.
- Combine and Finish
- Return the cooked beef to the wok and immediately add the prepared black pepper sauce. Toss everything together continuously until the ingredients are well combined and the sauce has thickened, coating all components evenly. This should take about 1-2 minutes. For an extra dimension of flavor, drizzle with a little additional sesame oil just before removing from heat.
- Serve
- Transfer to a serving plate and serve immediately over steamed rice while hot and fragrant. The dish is best enjoyed fresh from the wok when all the flavors are at their peak and the sauce is glossy.
Notes
- For authentic flavor, toast the Sichuan peppercorns in a dry pan before grinding them.
- Flank steak works best when sliced against the grain for maximum tenderness.
- The baking soda in the marinade is a traditional Chinese technique called “velveting” that tenderizes the meat.
- If Shaoxing wine is unavailable, dry sherry makes a good substitute.
- For a spicier version, add 1-2 dried red chilies or 1 teaspoon of chili flakes when stir-frying the garlic.
- This dish is typically quite peppery; adjust the amount of black pepper to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg