Ingredients!!

The Beef & Marinade

• 1 lb flank steak (or top sirloin), thinly sliced against the grain into 1/4-inch thick strips

• 1/4 tsp baking soda (the restaurant secret for tenderizing/velveting the meat)

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tbsp cornstarch

The Stir-Fry Vegetables

• 1 green bell pepper, cut into 2-inch pieces or strips

• 1 red bell pepper, cut into 2-inch pieces or strips

• 1 white onion, cut into strips or chunks

• 4 cloves garlic, minced

• 1-inch piece fresh ginger, peeled and minced

• 3 tbsp neutral oil (like vegetable or canola oil), divided

The Savory Sauce

• 1/2 cup beef or chicken stock

• 2 tbsp oyster sauce

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine

• 1/2 tbsp dark soy sauce (for that rich, deep restaurant color)

• 1 tsp sugar

• 1/2 tsp black pepper (plus 1/2 tsp white pepper, if available)

• 1 tsp sesame oil

• 1 tbsp cornstarch (to thicken the sauce)

STEPS :o

1. Marinate and Velvet the Beef: In a medium bowl, combine the sliced steak, baking soda, soy sauce, Shaoxing wine, and cornstarch. Massage the mixture into the beef until well coated, then let it rest for 15 minutes.

2. Whisk the Sauce: In a separate small bowl, whisk together all the sauce ingredients (stock, oyster sauce, soy sauces, wine, sugar, peppers, sesame oil, and cornstarch) until smooth.

3. Sear the Beef: Heat a large skillet or wok over high heat with 2 tablespoons of neutral oil until sizzling hot. Add the beef strips in a single layer and sear without moving for 1 minute. Flip and stir-fry for another 1–2 minutes until browned but still slightly pink inside. Transfer the beef to a plate and set aside.

4. Stir-Fry Aromatics & Veggies: Lower the heat slightly to medium-high and add the remaining 1 tablespoon of oil. Add the minced garlic and ginger, stir-frying for 30 seconds until highly fragrant. Toss in the onions and bell peppers, stir-frying for 1–2 minutes until tender-crisp.

5. Combine and Thicken: Return the cooked beef and its juices back to the pan. Give the sauce mixture a quick stir, then pour it over everything. Stir-fry constantly for 1–2 minutes over high heat until the sauce bubbles, thickens, and turns glossy.

6. Serve: Remove from heat and serve hot over a bed of steamed jasmine or white rice.