Instructions
- In a medium bowl, combine the flank steak strips with baking soda, soy sauce, sesame oil, white pepper, and cornstarch. Mix thoroughly, cover with plastic wrap, and refrigerate for 20 minutes to tenderize.
- In a small bowl, whisk together the oyster sauce, ground Sichuan peppercorn, coarsely ground black pepper, Shaoxing wine, soy sauce, dark soy sauce, sugar, and cornstarch. Set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Add half of the marinated beef and stir-fry for 2–3 minutes until golden brown. Remove and transfer to a plate. Repeat with the remaining beef. Drain the excess oil, leaving about 2 tablespoons in the pan.
- Reduce heat to medium-high and add the minced garlic. Sauté for 30 seconds until aromatic, being careful not to burn it.
- Add the onion and red bell pepper to the pan. Stir-fry for 1–2 minutes until slightly softened but still crisp.
- Return the cooked beef to the pan and pour in the prepared black pepper sauce. Toss everything together until the beef and vegetables are evenly coated with the glossy sauce.
- Drizzle a little extra sesame oil over the stir-fry and give it one final toss for added aroma.
- Serve immediately over steamed white or brown rice. Garnish with extra ground black pepper if desired.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes
- Total Time: 35–37 minutes
- Servings: 4
- Difficulty: Medium
Variations & Substitutions
- Swap flank steak for pork, chicken, shrimp, or firm tofu for different proteins.
- Add more vegetables like broccoli, snow peas, or carrots for extra crunch.
- Adjust the black pepper to your taste for milder or spicier flavor.
- Use tamari instead of soy sauce for a gluten-free version.
Serving Suggestions
The most important part is just ahead — click NEXT »»
