Black Pepper Beef Stir Fry

Steps

1. 1
   Cut 500g of beef into bite-sized pieces, slicing against the grain for the best texture.
2. 2
   Place beef in a bowl and add 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 0.5 tsp white pepper, 1 tbsp cornstarch, 0.5 tsp baking soda, and 1 tbsp oil. Massage well to distribute the marinade; the baking soda will help tenderize the meat. Refrigerate until ready to cook.
3. 3
   Slice the green onion, smash and chop the garlic cloves, grate the ginger (about 2 tsp), cut the onion into bite-sized pieces, and cut the bell peppers into similar sized pieces.
4. 4
   In a small bowl, combine 1 tbsp soy sauce, 2 tbsp oyster sauce, 0.5 tsp dark soy sauce, 0.5 tbsp sugar, 1 tbsp Shaoxing wine, 1 tsp chicken bouillon powder, 5 tbsp water, and 1 tbsp cornstarch. Mix well to create the sauce.
5. 5
   Heat a wok or large pan over high heat with oil. Spread the marinated beef in the hot pan and sear for about 1 minute until the bottom is nicely caramelized. Flip and sear the other side for 1–2 minutes until both sides are browned. The beef does not need to be cooked through as it will continue to cook with the sauce. Remove and set aside.
6. 6
   Add 1 tbsp more oil to the same wok and heat over high. Spread the onion pieces and stir-fry for about 1 minute until nicely charred. Add the green onion, garlic, ginger, and salt; stir-fry for about 30 seconds until fragrant.
7. 7
   Add the bell peppers and stir-fry for 1–2 minutes over high heat. Since peppers release moisture, cooking them quickly at high heat helps them stay crispy.
8. 8
   When the peppers still have some crunch, return the beef to the wok, pour in the sauce, and toss everything together for about 1 minute until the sauce thickens and coats all the ingredients evenly.
9. 9
   Turn off the heat. Add 1 tsp toasted sesame oil and 0.5 tsp black pepper (increase to 1 tsp if you prefer more heat). Toss everything together well.
10. 10
    Serve over steamed rice and enjoy.