Ingredients:
For the Beef:
1 lb (450g) flank steak or sirloin, thinly sliced against the grain
1 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp cornstarch
½ tsp baking soda (optional – for extra tenderness)
Vegetables:
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2–3 cloves garlic, minced
1 tsp ginger, minced (optional)
Sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce (optional for sweetness)
1 tbsp cornstarch
½ cup (120ml) beef broth or water
½ tsp black pepper (fresh cracked for best flavor)
1 tsp sugar (balances the saltiness)
Oil for cooking (e.g., vegetable, peanut, or canola)
Instructions:
1. Marinate the Beef:
In a bowl, mix sliced beef with soy sauce, Shaoxing wine, cornstarch, and baking soda (if using). Let it sit for 15–30 minutes.
2. Prepare the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce (if using), cornstarch, beef broth, black pepper, and sugar. Set aside.
3. Stir-Fry the Beef:
Heat 1–2 tbsp oil in a hot wok or skillet over high heat.
Add beef in a single layer and sear for about 1–2 minutes until browned (don’t overcook). Remove and set aside.
4. Stir-Fry Veggies:
In the same pan, add a little more oil if needed. Add garlic and ginger, sauté for 15 seconds.
Add onions and bell peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp.
5. Combine and Cook:
Return the beef to the pan.
Pour in the sauce and toss everything to coat.
Cook for another 1–2 minutes until sauce thickens and coats the beef and veggies.
6. Serve:
Serve hot over steamed rice or noodles.
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