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
- 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, soy sauce, sesame oil, white pepper, and cornstarch. Mix thoroughly to coat all of the beef. Cover with plastic wrap and refrigerate for 20 minutes. This quick marinade will tenderize the beef and infuse flavor.
- Prepare the Sauce: While the beef marinates, whisk together the oyster sauce, Sichuan peppercorn, black pepper, Shaoxing wine, soy sauces (both light and dark), sugar, and cornstarch in a small bowl. Set aside so you can add it quickly when stir-frying.
- Sear the Beef: Heat vegetable oil in a wok or large skillet over high heat. Add half the marinated beef, cooking for 2–3 minutes until the pieces are golden brown. Transfer to a plate, repeat with the remaining beef, then drain excess oil, leaving about 2 tablespoons in the wok.
- Stir-Fry Aromatics & Veggies: Lower the heat to medium-high. Add the minced garlic to the wok and sauté for about 30 seconds until fragrant. Add the onions and red bell pepper, stir-frying for about a minute to soften slightly while preserving their crispness.
- Combine and Finish: Return the beef to the wok along with any juices. Pour in the prepared sauce and toss quickly to coat everything well, allowing the sauce to thicken and glaze the beef. Optionally, drizzle extra sesame oil for added aroma. Stir everything together until glossy and heated through.
- Serve: Remove from heat and serve immediately, ideally over steamed rice for a complete meal.
Notes
- No wok needed: A large nonstick skillet works just as well if you don’t have a wok.
- Beef slicing tips: Cut against the grain for maximum tenderness. Flank steak is best, but sirloin or skirt steak can be used with care not to overcook.
- Marinade magic: The baking soda tenderizes, cornstarch protects, and soy adds deep umami – don’t skip any part!
- Don’t overcrowd the pan: Cook beef in batches to achieve a proper sear; overcrowding leads to steaming.
- Sauce prep: Mix the sauce in advance since stir-frying moves quickly.
- Shaoxing alternative: Use dry sherry, mirin, or omit if unavailable without sacrificing too much flavor.
- Leftovers: Store in refrigerator up to 4 days. Reheat gently to avoid drying out the beef.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian, Chinese
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 222 kcal
- Sugar: 3g
- Sodium: 858mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 68mg
