Sizzling Beef With Black Pepper Recipe

Slice and tenderize

Slice the flank steak thinly against the grain into 1/8- to 1/4-inch strips. To help with thin slicing, partially freeze the steak for 20–30 minutes until slightly firm.

Place the sliced beef in a bowl and add 3 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp cornstarch, 1 tsp vegetable oil, 1 tbs Shaoxing wine, 1 tsp sugar, and 1 tbs freshly ground black pepper. Toss thoroughly so every strip is coated. Let the beef marinate for 15–20 minutes at room temperature (or up to 1 hour in the refrigerator).

Prepare the vegetables: cut the onion into 1/2-inch wedges, slice the green and red bell peppers into 1/2-inch strips, mince the garlic, julienne the ginger, and slice the green parts of the scallions on the bias. Keep vegetables slightly larger than the beef pieces so they stay crisp when cooked.

Mix the sauce: in a small bowl combine 1 tbs beef or chicken stock, 2 tbs light soy sauce, 0.5 tsp dark soy (optional), 1 tbs oyster sauce and 0.5 tsp sesame oil. In a separate small cup, dissolve 1 tsp cornstarch into 1 tbs cold water to make a slurry; set both aside.

Preheat and sear

Heat a large heavy skillet or wok over high heat until very hot (a drop of water should sizzle and evaporate instantly). Add 1 tbs neutral oil and swirl to coat. Working in a single layer and in a hot pan ensures a good sear—add half the marinated beef and spread it out. Sear without moving for 30–45 seconds until the edges brown, then stir-fry for another 15–30 seconds until mostly cooked through. Remove seared beef to a plate. Repeat with remaining 1 tbs oil and rest of beef, then transfer to the plate.

Cook aromatics and vegetables

Leave the pan over high heat. Add a small splash (about 1/2 tbs) of oil if the pan looks dry. Add the minced garlic and julienned ginger and stir-fry for 10–15 seconds until fragrant, being careful not to burn. Add the onion wedges and bell pepper strips and stir-fry for 1.5–2 minutes until they are bright, slightly softened but still crisp.

Combine and finish

Return the seared beef and any accumulated juices to the pan. Pour in the prepared sauce and bring to a quick boil, stirring to combine. Give the cornstarch slurry a quick stir and drizzle it into the pan while stirring; the sauce will thicken in 15–30 seconds to a glossy coating. Taste and adjust seasoning with salt or additional soy sauce if needed. Sprinkle 1 tsp freshly ground black pepper over the dish and toss to distribute. Turn off the heat and drizzle 0.5 tsp sesame oil over the top, toss once.

Garnish and serve: transfer the sizzling beef with black pepper to a warmed serving plate. Scatter the sliced scallion greens over the top. Serve immediately with steamed rice or noodles so the beef stays hot and 'sizzling.'