Ingredients
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
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
Stir-Fry Ingredients
- 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
Instructions
- Marinate the beef: In a bowl, combine the flank steak strips with baking soda, 2 tablespoons soy sauce, sesame oil, white pepper, and 1 tablespoon cornstarch. Mix thoroughly, cover with plastic wrap, and refrigerate for 20 minutes to tenderize and infuse flavor.
- Prepare the sauce: In a small bowl, mix together oyster sauce, ground Sichuan peppercorn, coarsely ground black pepper, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, sugar, and 1 tablespoon cornstarch. Set aside.
- Stir-fry the beef: Heat vegetable oil in a wok or large skillet over high heat. Add half of the marinated beef and stir-fry for 2-3 minutes until golden brown and cooked through. Remove beef to a plate and repeat with the remaining beef. Drain excess oil from the wok, leaving about 2 tablespoons.
- Cook garlic and vegetables: Reduce heat to medium-high. Add minced garlic to the wok and stir-fry for 30 seconds until fragrant. Add onion and red bell pepper pieces, cooking for about 1 minute until slightly softened.
- Combine and finish: Return the cooked beef to the wok and pour in the prepared black pepper sauce. Toss everything together to coat evenly and cook briefly until the sauce thickens and coats the ingredients. Drizzle extra sesame oil over the stir-fry, stir once more.
- Serve: Serve immediately hot over steamed rice for a complete and satisfying meal.
Notes
- Marinating the beef with baking soda helps to tenderize the meat, making it more tender and juicy.
- Adjust the amount of black pepper to suit your spice preference.
- Sichuan peppercorn adds a unique numbing spiciness; if unavailable, you can omit but it changes the flavor profile.
- Use low sodium soy sauce to control the saltiness of the dish.
- Serve with steamed jasmine rice or your preferred rice variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
