Black Pepper Steak (黑椒牛柳)

Method6 steps · about 30 min

1. 1

   Step 1: Divide ALL 1 lb flank steak lengthwise into two equal pieces along the grain, then slice each piece AGAINST the grain into about ⅛-inch-thick slices. If the steak is quite thin, tilt the knife about 45 degrees to make wider slices.

   Uses 1 lb flank steak

2. 2

   Step 2: Combine ALL the actual sliced beef from stage 1 with ALL the marinade ingredients: the separate 2 teaspoons marinade soy sauce, 2 teaspoons marinade Shaoxing wine, ½ teaspoon baking soda and 2 teaspoons marinade cornstarch. Mix gently to coat and marinate for 15 minutes, keeping the beef chilled while preparing the remaining components.

   Beef marinade: 15 minutes · 15 minUses Complete actual flank steak sliced against the grain · 2 teaspoons soy sauce for marinade · 2 teaspoons Shaoxing wine for marinade · ½ teaspoon baking soda for marinade · 2 teaspoons cornstarch for marinade

   
3. 3

   Step 3: Meanwhile, mix ALL the sauce ingredients in a separate bowl: ½ cup chicken broth, the separate 2 tablespoons sauce Shaoxing wine, 2 tablespoons sauce soy sauce, 1 teaspoon dark soy sauce, the separate 1 tablespoon sauce cornstarch, 2 teaspoons coarsely ground black pepper and 1 teaspoon sugar. Add the ⅛ teaspoon salt ONLY if using unsalted Shaoxing wine; omit it with salted wine. Reserve the complete sauce. Cut ALL the ½ yellow onion and ALL 2 bell peppers on the bias into short pieces similar in size to the beef: halve and deseed the peppers, then angle the knife alternately to cut triangular pieces. Keep the actual cut onion and peppers separate from the sauce for stage 5.

   Uses ½ cup chicken broth · 2 tablespoons Shaoxing wine for sauce · 2 tablespoons soy sauce for sauce · 1 teaspoon dark soy sauce for sauce · 1 tablespoon cornstarch for sauce · 2 teaspoons coarsely ground black pepper · 1 teaspoon sugar for sauce · ⅛ teaspoon salt, omitted when using salted Shaoxing wine

   
4. 4

   Step 4: Heat the FIRST 1 tablespoon of the divided peanut oil in a 12-inch skillet or wok over medium-high heat until shimmering. Spread ALL the actual marinated beef from stage 2 in a single layer without overlapping. Sear undisturbed 1–2 minutes until browned underneath, then turn and cook about 1 minute more, continuing as needed until the beef reaches at least 63°C (145°F). If the pan cannot hold it without overlap, work in two batches using that same first 1-tablespoon oil supply across them; the exact share per batch is unspecified. Transfer each actual cooked batch to a clean plate and let it rest for at least 3 minutes. Reduce the pan to low heat while preparing the next stage.

   Cooked beef: rest at least 3 minutes · 3 minUses First 1 tablespoon of the divided 2-tablespoon peanut-oil stock · Complete actual marinated sliced flank steak

   
5. 5

   Step 5: Add the FINAL 1 tablespoon of the divided peanut oil to the same skillet and set medium heat. Add ALL the 2 teaspoons minced ginger and ALL 2 minced garlic cloves, and stir briefly until fragrant. Add ALL the actual cut onion and bell peppers from stage 3 and stir-fry for 1 minute.

   Onion and peppers: 1 minute · 1 minUses Final 1 tablespoon of the divided 2-tablespoon peanut-oil stock · 2 teaspoons fresh ginger, minced · 2 cloves garlic, minced · Complete actual cut yellow onion and bell peppers, kept separate from the sauce

   
6. 6

   Step 6: Stir ALL the actual sauce mixture from stage 3 again to resuspend its cornstarch, then pour it over ALL the actual stir-fried vegetables and aromatics from stage 5. Stir until the sauce thickens enough to coat the back of a spoon; this may take only a few seconds. After EACH beef batch has rested at least 3 minutes, return ALL the actual cooked beef from stage 4 and its collected juices and toss briefly to coat. Turn off the heat and immediately transfer the complete dish to a clean serving plate. Serve hot as 4 portions, optionally with ready cooked rice. Refrigerate leftovers in shallow covered containers at 4°C or colder within 2 hours and use within 2–3 days; reheat a later portion throughout to 74°C (165°F).

   Uses Complete actual mixed black-pepper sauce, kept separate from the cut vegetables · Complete actual stir-fried vegetables and aromatics · Complete actual cooked rested flank steak batches and collected juices · Ready cooked rice for serving, optional; amount unspecified