Black Pepper Steak (黑椒牛柳)

4 standard portions

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Ingredients

• 1 lb flank steak
• 2 teaspoons soy sauce
• 2 teaspoons Shaoxing wine
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/2 cup chicken broth ((*Footnote 1))
• 2 tablespoons Shaoxing wine
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon sugar
• 1/8 teaspoon salt ((skip this if you use salted Shaoxing wine))
• 2 tablespoons peanut oil ((or vegetable oil))
• 2 teaspoons ginger (, minced)
• 2 cloves garlic (, minced)
• 1/2 yellow onion (, sliced (*Footnote 2))
• 2 bell peppers ((I used green and red, sliced) (*Footnote 2))

Method

1. To cut flank steak, divide the steak lengthwise into two equal pieces along the grain. Then slice each piece against the grain into 1/8” (3-mm) thick pieces. If the flank steak you use is quite thin, you can tilt your knife to a 45 degree angle so the slices are wider.
2. Combine steak, soy sauce, Shaoxing wine, baking soda, and cornstarch in a medium-sized bowl. Gently mix by hand until the beef is coated with a thin layer of the mixture. Marinate for 15 minutes while preparing the rest of the ingredients.
3. Combine all the sauce ingredients in a small bowl. Mix well and set aside.
4. Heat 1 tablespoon of oil in a 12” skillet (or a wok) over medium-high heat. When oil is shimmering, add the steak. Immediately spread the beef into a single layer using a pair of tongs or chopsticks. Sear without moving until the bottom is browned, 1 to 2 minutes. Flip the beef and cook until just cooked through, another minute or so. Turn to the lowest heat and transfer the beef to a plate, set aside.
5. Add the remaining tablespoon of oil into the same skillet and reduce to medium heat. Add the ginger and garlic. Give it a quick stir until fragrant. Add the onion and peppers. Stir and cook for 1 minute.
6. Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked beef. Quickly stir a few times to coat everything with the sauce. Turn off heat and immediately transfer everything to a big plate. Serve hot as a main dish.