B1. Pepper Beef Recipe

Slice and marinate

Pat the beef dry with paper towels and slice thinly against the grain into 1/8–1/4-inch strips. Place the sliced beef in a bowl and add 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil and 1 tsp ground white or black pepper. Toss to coat evenly, cover, and let marinate at room temperature for 15–20 minutes or refrigerate up to 1 hour.

Prepare vegetables

While the beef marinates, cut the bell peppers into 1/2-inch strips and the onion into 1/2-inch wedges. Mince the garlic and ginger and slice the scallions into 1-inch pieces if using. Keep vegetables separate and ready for quick cooking.

Make sauce

In a small bowl combine 3 tbs beef broth, 1 tbs light soy sauce, 1 tsp dark soy sauce (optional), and 1 tsp brown sugar. In a separate small cup mix 1 tsp cornstarch with 2 tbs cold water to make a slurry; set both aside.

Cook beef

Heat a large wok or heavy skillet over high heat until very hot (a drop of water should sizzle away). Add 1 tablespoon of vegetable oil and swirl. Add half of the marinated beef in a single layer (do not overcrowd) and sear, stirring or tossing, until just browned but not fully cooked, about 30–60 seconds. Remove seared beef to a plate. Add the remaining 1 tablespoon oil and sear the remaining beef the same way. Return all beef to the plate.

Stir-fry vegetables

Reduce heat to medium-high. Add a small splash of oil if pan is dry. Add minced garlic and ginger and stir-fry 10–15 seconds until fragrant (do not burn). Add onion wedges and stir-fry 1 minute, then add bell pepper strips and continue stir-frying 1–2 minutes until peppers are bright and just tender-crisp.

Combine and finish

Return the cooked beef to the wok with the vegetables. Add the prepared sauce mixture and 2 tablespoons coarsely cracked black pepper (add more to taste). Toss quickly to combine. Pour in the cornstarch slurry while stirring; cook for 30–60 seconds until sauce thickens and becomes glossy, coating beef and vegetables. Taste and adjust seasoning with up to 1 tsp salt or a splash more soy sauce if needed. Stir in scallions, if using, and remove from heat.

Transfer pepper beef to a serving plate. Sprinkle a final pinch of cracked black pepper on top for extra heat and aroma. Serve immediately with steamed rice or noodles.