Black Pepper Beef Stir-fry
1/2 pound flank steak, cut against the grain into 1/4-inch-thick slices
2 cloves garlic, minced
1/2 medium onion, thinly sliced
1 bell pepper, thinly sliced
1 tablespoon peanut or vegetable oil
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
1 teaspoon cornstarch
1 tablespoon oyster sauce
1/2 tablespoon soy sauce
1/2 tablespoon Chinese rice wine or dry sherry
1/2 tablespoon sugar
1 teaspoon sesame oil
1/2 teaspoon of freshly ground black pepper
Marinate the beef: In a large bowl, combine the flank steak with the soy sauce, rice wine, and cornstarch. Let stand for 10 to 15 minutes.
Prepare the sauce: In a small bowl, combine the oyster sauce, soy sauce, rice wine, sugar, sesame oil, and black pepper. Stir until the sugar is dissolved and set aside.
Heat oil in a wok or large skillet over high heat until a drop of water sizzles and evaporates on contact. Swirl in the oil. Add the beef in one layer and allow it to sear on one side for 1 minute.
Stir-fry for another 2 minutes, until the outside is no longer red but the beef is not yet cooked through. Remove from the wok and set aside.
In the same wok, add the garlic, onions, and peppers and stir-fry until the aromatic and the edges of the onions begin to caramelize, about 1 to 2 minutes. Return the beef to the wok. Add the sauce and stir well to coat. Transfer to a large plate and serve.