← Nouns Cooking · Chinese

Ingredients

• 350 g flank or rump steak, thinly sliced across the grain
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 1 tbsp Cornflour (cornstarch)
• 1 tbsp Water
• ¼ tsp Bicarbonate of soda (optional)
• 1½ tbsp Oyster sauce
• 1 tsp light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• 1 tbsp Shaoxing wine
• 3 tbsp Water
• 1 tsp Cornflour (cornstarch)
• 3 tbsp neutral oil
• 1 Red onion, cut into chunks
• 1 green pepper, cut into chunks
• 1 red pepper, cut into chunks
• 2 cloves Garlic, minced
• 1½ tsp Black pepper, coarsely cracked

Method

1. Mix the beef with the soy sauce, Shaoxing wine, cornflour, water and baking soda (if using) and leave for 15 min. Stir the sauce ingredients together in a small bowl.
2. Heat 2 tbsp of the oil in a wok over high heat until it just smokes. Lay the beef out in one layer and sear for about 1 minute a side, until browned but still a little pink inside. Lift it out.
3. Add the remaining oil and stir-fry the onion and peppers for 2 min, until bright and just tender at the edges.
4. Add the garlic and black pepper and stir for 30 seconds, until the pepper smells warm and spicy.
5. Stir the sauce, pour it in and let it bubble for about 30 seconds until glossy. Return the beef with its juices and toss for 30 seconds, then serve with rice.

Tips

• Crack the pepper fresh and coarse; the brief fry in hot oil is what wakes it up.
• Cook the beef in two batches if your wok is small, or it will stew instead of sear.

Sources

Written in our own words after cross-checking these recipes:

Made With Lau Tiffy Cooks Noob Cook