Cantonese Black Pepper Beef with Onion and Green Pepper

What you need

• 450 g (1 lb) flank steak
• 1 tbsp light soy sauce, for the marinade, plus 1 tbsp for the sauce
• 1 egg white
• 1 tbsp cornstarch, plus 1 tsp for the sauce
• 1 tbsp black peppercorns, coarsely crushed
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1 tbsp Shaoxing wine
• 60 ml (1/4 cup) water
• 1 onion, cut into 2 cm (3/4 in) squares
• 1 green bell pepper, cut into 2 cm (3/4 in) squares
• 3 cloves garlic, minced
• 3 tbsp vegetable oil

Method

Restated from the original video

1. 1

   Cut the beef with the grain into strips about 4 cm (1 1/2 in) wide, then slice each strip across the grain into thin pieces.

2. 2

   Toss the beef with 1 tbsp light soy, the egg white, 1 tbsp cornstarch and one third of the crushed pepper. Leave for 10-15 min.

3. 3

   In a small bowl, stir together the oyster sauce, the remaining 1 tbsp light soy, the dark soy, sugar, Shaoxing wine, water and 1 tsp cornstarch.

4. 4

   Set a wok on high heat, add 2 tbsp oil and wait until it shimmers.

5. 5

   Spread the beef in the wok and sear without moving for 1 min, then stir-fry until browned outside and just pink inside, 1-2 min more. Tip onto a plate.

6. 6

   Add the last 1 tbsp oil, then the onion and bell pepper. Stir-fry until glossy and just tender-crisp, about 2 min.

7. 7

   Add the garlic and the rest of the crushed pepper and stir-fry until fragrant, 30 seconds.

8. 8

   Return the beef with its juices, stir the sauce mixture and pour it in.

9. 9

   Toss over high heat until the sauce thickens and coats everything, about 1 min. Serve hot.

Imported from tastelife.tv. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.