A flavorful and tender dish featuring thinly sliced beef cooked in a rich dark peppery sauce, perfect for serving over rice or noodles.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 lb flank steak or sirloin, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
½ teaspoon baking soda (optional, for tenderizing)
1 tablespoon vegetable oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
¼ cup beef broth
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1 tablespoon freshly cracked black pepper
1 teaspoon cornstarch
1 tablespoon water
Instructions
Prepare the beef: Thinly slice the beef against the grain. Toss with soy sauce, cornstarch, sesame oil, and optional baking soda. Let marinate for 10–15 minutes.
Mix the sauce: In a small bowl, whisk together beef broth, soy sauce, dark soy sauce, oyster sauce, Worcestershire sauce, brown sugar, and black pepper. Set aside.
Sear the beef: Heat vegetable oil in a large wok or skillet over high heat. Add the beef in batches and stir-fry for 2–3 minutes until browned. Remove and set aside.
Cook the vegetables: Add the bell peppers and onion to the same pan. Stir-fry for 2–3 minutes until slightly tender but still crisp.
Add aromatics: Stir in the garlic and ginger. Cook for about 30 seconds until fragrant.
Add the sauce: Pour the prepared sauce into the pan and bring to a gentle simmer.
Thicken the sauce: Mix cornstarch with water, then pour into the skillet. Stir until the sauce becomes glossy and slightly thickened.
Combine: Return the beef to the pan. Toss everything together for 1–2 minutes until the beef is fully cooked and coated in the dark peppery sauce.
Serve: Remove from heat and serve immediately with steamed white rice or noodles.
Notes
Slice beef thinly against the grain for a tender texture.
Use freshly cracked black pepper for a stronger peppery flavor.
Avoid overcrowding the pan when searing the beef.
Add mushrooms, broccoli, or snap peas for extra vegetables.
Adjust the black pepper to your preferred level of heat.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat with a splash of beef broth to loosen the sauce.