Black Pepper Steak Bites

Ingredients

• 16 oz Flank steak or ribeye (Cut into cubes)
• Neutral oil (For cooking)
• 1 Onion (Cut into large pieces)
• 1 Red bell pepper (Cut into large pieces)
• 1 Green bell pepper (Cut into large pieces; optional)
• 3 dientes Garlic (Minced)
• 1 tbsp Shaoxing wine
• 0.5 tsp Salt
• 1 tbsp Cornstarch
• 1 tbsp Dark soy sauce
• 2 tbsp Light soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Honey
• 1 tsp Sesame oil
• 2 tsp Coarsely ground black pepper
• Additional black pepper (To taste, for finishing)
• Steamed rice (For serving)

Steps

1. 1

   Place the cubed steak in a bowl. Add the Shaoxing wine, salt, and cornstarch, and mix well. Marinate for 15 minutes.

2. 2

   While the meat marinates, cut the onion into large pieces. Do the same with the red bell pepper and, if using, the green bell pepper.

3. 3

   Heat a skillet over medium-high heat with a little oil. Add the marinated steak in a single layer and cook until browned on all sides.

4. 4

   Remove the steak from the skillet and set it aside. Keep any juices that collect on the plate to add back to the skillet later with the sauce.

5. 5

   In the same skillet, add the onion and garlic. Cook until fragrant.

6. 6

   Add the bell peppers and stir until softened but still slightly firm.

7. 7

   Return the steak to the skillet. Add the dark soy sauce, light soy sauce, oyster sauce, honey, sesame oil, and plenty of black pepper. Also add the reserved juices, if any.

8. 8

   Stir until the sauce thickens and coats the meat. Remove the skillet from the heat.

9. 9

   Serve the steak bites over a bowl of freshly cooked rice. If desired, finish with more black pepper.

Notes

Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. They can also be frozen for 2-3 months; thaw overnight in the refrigerator before reheating. The amount of rice and oil is not specified in the original recipe.

Nutrition per serving

• main course
• one-pan meal
• beef
• Asian-inspired
• quick
• high-protein
• with rice
• spicy