Ingredients:

  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) Shaoxing wine (or dry sherry)
  • 1 tbsp (15ml) cornstarch (cornflour)
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground white pepper
  • 1/4 tsp (1.25ml) baking soda (optional)
  • 2 tbsp (30ml) soy sauce
  • 2 tbsp (30ml) oyster sauce
  • 1 tbsp (15ml) brown sugar
  • 1 tbsp (15ml) cornstarch (cornflour)
  • 1 tbsp (15ml) Shaoxing wine (or dry sherry)
  • 1/2 cup (120ml) beef broth (stock)
  • 1 tbsp (15ml) black peppercorns, coarsely cracked
  • 1 tsp (5ml) sesame oil
  • 2 tbsp (30ml) vegetable oil (or peanut oil)
  • 1 large yellow onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced (optional)
  • 3 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1/2 tsp red pepper flakes (optional)
  • Cooked rice, for serving

Instructions:

  1. Combine steak and marinade ingredients in a bowl. Mix well and let sit for at least 20 minutes.
  2. Whisk together all sauce ingredients in a separate bowl. Set aside.
  3. Slice the onion and bell peppers. Mince the garlic and ginger.
  4. Heat vegetable oil in the wok or skillet over high heat until smoking hot.
  5. Add the onion and bell peppers to the wok and stir-fry for 2-3 minutes, until slightly softened. Add garlic, ginger, and red pepper flakes (if using) and stir-fry for another minute until fragrant.
  6. Push the vegetables to the side of the wok. Add the marinated steak in a single layer (work in batches if necessary). Stir-fry until browned and cooked through, about 2-3 minutes.
  7. Pour the sauce over the steak and vegetables. Stir-fry until the sauce thickens and coats everything, about 1-2 minutes.
  8. Transfer to a pre-heated serving platter (or individual plates). Serve immediately over hot rice.