Pepper Beef Recipe

Slice and combine

Trim any excess fat from the flank steak and slice thinly across the grain into 1/8–1/4-inch strips. Place the sliced beef in a bowl. Add 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil, and (if using) 1 tsp baking soda. Toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours (baking soda no longer than 45 minutes).

Prepare vegetables

While the beef marinates, core and remove seeds from bell peppers and slice into 1/2-inch strips. Peel the onion and cut into 1/2-inch wedges. Mince the garlic and ginger, and slice the scallions on a bias. Keep vegetables separate and ready for quick cooking.

Mix sauce

In a small bowl combine 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 cup beef or chicken broth, 1 tsp sugar, 1 tsp sesame oil, and 1/2 tsp salt. Stir until the sugar dissolves. In a separate small cup whisk 1 tsp cornstarch with 2 tbsp cold water to make a slurry and set aside. Measure out 2 tsp freshly ground black pepper and have it ready to add toward the end.

Heat a large wok or heavy skillet over high heat until very hot (about 1–2 minutes). Add 2 tbsp vegetable oil and swirl to coat.

Add the marinated beef in a single layer. Let sear undisturbed for 20–30 seconds to develop some color, then stir-fry quickly for 1–2 minutes until the beef is mostly cooked but still tender. Remove the beef to a plate and set aside.

Wipe the wok briefly if there is excessive residue, then return to high heat. Add the remaining 1 tbsp vegetable oil. Add the onion wedges and stir-fry 30–40 seconds until they begin to soften. Add the bell pepper strips and continue to stir-fry 1–2 minutes until peppers are bright and still slightly crisp.

Push vegetables to the side of the wok and add the minced garlic and ginger to the center. Stir briefly (10–15 seconds) until fragrant—do not burn. Mix the aromatics into the vegetables.

Return the beef to the wok along with any accumulated juices. Pour in the prepared sauce mixture and stir to combine. Bring the sauce to a simmer for 30–60 seconds.

Give the cornstarch slurry a quick re-stir and add it to the wok while stirring constantly. The sauce should thicken within 15–30 seconds and become glossy.

Sprinkle the 2 tsp freshly ground black pepper evenly over the contents and toss to coat. Taste and adjust seasoning with up to an additional 1/4 tsp salt if needed.

Stir in the sliced scallions, turn off the heat, and drizzle the 1 tsp sesame oil over the dish. Toss once more and transfer to a serving platter immediately.