Chinese Pepper Steak
Stir-Fried Beef with Onions, Peppers, and Black Pepper Sauce
Ingredients
- 1 lb flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
- 1/4 cup soy sauce (divided)
- 1/3 cup shaoxing wine or dry sherry (divided)
- 2 Tbsp corn starch
- 1/3 cup chicken stock
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp freshly ground black pepper
- 3 cups peppers (red, green), brocolli, mushrooms
- 1 medium onion
- 2 cloves garlic, minced
- 2 tsp finely minced ginger
- 3 scallions, white parts only, finely minced
- 4 tbsp oil
Instructions
Combine beef, 1 tablespoon soy sauce, and 1 tablespoon xiaoshing wine in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature and up to 3 hours.
Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining xiaoshing wine, chicken stock, sesame oil, sugar, and pepper. Set aside.
Combine vegetables and onions in a bowl and set aside.
Combine garlic, ginger, and scallions in a bowl and set aside.
When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding beef to same bowl. Wipe out wok.
Repeat with 1 more tablespoon oil and half of peppers and onions. Transfer to bowl with beef. Repeat with remaining oil and remaining peppers/onions.
Return wok to high heat until smoking. Return peppers/onions/beef to wok and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. Add sauce and cook, tossing and stirring constantly until lightly thickened, about 45 seconds longer.
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