Wok-fried Black Pepper Beef Cubes Recipe

Prepare and marinate beef

Pat the beef cubes dry with paper towels. In a bowl combine 1 tbs light soy sauce, 1/2 tbs dark soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1/4 tsp baking soda (optional) and 1 tbs neutral oil. Add the beef cubes and toss until evenly coated. Cover and refrigerate for 20–30 minutes (up to 1 hour).

Mix sauce

While the beef marinates, whisk together 1/4 cup beef stock, 1 tbs oyster sauce, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1/2 tsp sugar and 2 tsp freshly ground black pepper in a small bowl. In a separate small cup dissolve 1 tsp cornstarch into 1 tsp water to make a slurry and set aside.

Heat wok and velvet (optional)

Heat a wok or large heavy skillet over high heat until smoking. Add 1 tbs oil and when shimmering, add the marinated beef in a single layer (work in batches if necessary). Stir-fry for 1–2 minutes until the exterior is seared but interior still slightly pink. Remove beef to a plate and set aside.

Stir-fry aromatics and vegetables

Add the remaining 1 tbs oil to the hot wok. Add the sliced garlic and julienned ginger and stir for 15–20 seconds until fragrant (do not let garlic burn). Add the onion and bell pepper and stir-fry 1–2 minutes until they begin to soften but retain some crunch.

Return beef and combine

Return the seared beef to the wok along with any juices. Stir to combine with the vegetables for 30–45 seconds. Pour in the prepared sauce and stir quickly to coat everything. Let the sauce come to a simmer for about 30 seconds.

Thicken sauce and finish

Give the cornstarch slurry a quick stir, then add it to the wok while stirring constantly. Cook for another 20–30 seconds until the sauce thickens and becomes glossy, coating the beef and vegetables. Taste and adjust seasoning with up to 1/2 tsp salt if needed. Stir in 1/2 tsp sesame oil and the sliced green onions; toss for 10 seconds.

Serve

Transfer to a serving platter and sprinkle with 1 tsp toasted sesame seeds and 1/2 tsp lightly crushed black peppercorns if using. Serve hot with steamed rice or noodles.