Black Pepper Beef Stir-Fry

Ingredients

• 600 g flank or sirloin steak (Thinly sliced against the grain)
• 2 tbsp soy sauce (For the beef marinade)
• 1 tbsp cornstarch (For the beef marinade)
• 1 tbsp oyster sauce (Add during the final stir-fry)
• 3 tbsp vegetable oil (Divided; use 2 tablespoons for searing and the remainder for the vegetables)
• 2 large onions (Cut into chunks; about 300 g total)
• 2 bell peppers (Use one red and one green pepper; sliced)
• 2.5 red chili peppers (Use 2 to 3 peppers, sliced; adjust to taste)
• 4 cloves garlic (Minced)
• 1 tbsp freshly ground black pepper (Adjust to taste; freshly cracked pepper is recommended)
• 2 tbsp dark soy sauce (For color and savory depth)
• 1 tbsp brown sugar
• 2 green onions (Chopped, for garnish)
• cooked rice (For serving)

Steps

1. 1

   Slice the beef thinly against the grain. Place it in a bowl, add the soy sauce and cornstarch, and toss thoroughly so every piece is lightly coated. Marinate for 15 minutes.

2. 2

   Heat 2 tablespoons of the vegetable oil in a wok or large skillet over the highest heat available. Continue heating until the oil is shimmering and the pan is nearly smoking.

3. 3

   Add the marinated beef in batches, leaving space between the pieces so they sear instead of steam. Cook each batch for 1 to 2 minutes per side, until browned on the outside but not fully cooked through. Transfer the beef to a plate.

4. 4

   Add the remaining vegetable oil to the hot wok or skillet. Add the chunked onions and sliced bell peppers, and stir-fry for 2 to 3 minutes, until they have a slight char while remaining crisp.

5. 5

   Add the minced garlic and sliced red chili peppers. Stir-fry for about 30 seconds, just until fragrant, taking care not to burn the garlic.

6. 6

   Return the seared beef to the wok. Add the freshly ground black pepper, dark soy sauce, oyster sauce, and brown sugar.

7. 7

   Toss everything together over high heat for 1 to 2 minutes, until the beef is cooked through and the seasonings coat the meat and vegetables in a glossy sauce.

8. 8

   Remove from the heat, garnish with the chopped green onions, and serve immediately over cooked rice.

Notes

Slice the beef against the grain for maximum tenderness. Use the highest heat your stove allows to develop smoky wok-hei flavor, and sear the beef in batches to prevent steaming. Keep the vegetables slightly crisp with a little char rather than overcooking them.

Nutrition per serving

• main
• quick dinner
• stir-fried
• wok-cooking
• beef
• high-protein
• Asian-inspired
• 20-minute meal