Ingredients:

  • 1 lb flank steak, sliced thin against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 0.5 tsp baking soda
  • 0.5 cup unsalted beef broth
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch
  • 2 large bell peppers, sliced into 1-inch strips
  • 1 large yellow onion, sliced into strips
  • 3 tbsp neutral oil

Instructions:

  1. Prep the protein. Slice the 1 lb flank steak into 1/8 inch strips against the grain. Note: Slicing against the grain cuts through the tough muscle fibers.
  2. Velvet the beef. Mix the beef with 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sesame oil, and 0.5 tsp baking soda. Massage it well.
  3. Rest the meat. Let the beef sit for 10 minutes. Until the meat looks slightly glossy and tacky.
  4. Whisk the gravy. Combine 0.5 cup beef broth, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, ginger, garlic, and 1 tbsp cornstarch.
  5. Prep the vegetables. Slice the 2 bell peppers and 1 large onion into consistent strips. Note: Even sizes ensure they cook at the same rate.
  6. Flash fry vegetables. Heat 1 tbsp oil in the pan until smoking. Add peppers and onions. Until edges are charred but center is crunchy.
  7. Remove and hold. Take the vegetables out of the pan and set them aside. This prevents them from overcooking while the beef sears.
  8. Sear the beef. Add 2 tbsp oil to the empty hot pan. Lay the beef in a single layer. Until a dark crust forms on the bottom.
  9. Flip and finish. Toss the beef to cook the other side (about 1 minute). Add the 1 tsp cracked black pepper now for maximum aroma.
  10. Emulsify the sauce. Pour the gravy mixture into the pan. Stir constantly until the sauce bubbles and turns translucent and thick.
  11. Combine and serve. Toss the vegetables back in just to coat. Serve immediately over hot rice.