Ingredients:

  • lbs Flank Steak or Sirloin (sliced thinly against the grain)
  • Tbsp Light Soy Sauce (for marinating)
  • Tbsp Shaoxing Rice Wine (for marinating)
  • Tbsp Cornflour (Corn Starch) (for velveting)
  • /2 tsp Baking Soda (for velveting)
  • Tbsp Water (for velveting)
  • Tbsp Vegetable Oil (divided for cooking)
  • cup Beef or Chicken Stock (low sodium)
  • Tbsp Dark Soy Sauce (for colour)
  • Tbsp Oyster Sauce
  • tsp Granulated Sugar
  • tsp Coarsely Ground Black Pepper
  • Tbsp Cornflour + 2 Tbsp cold water (for slurry)
  • cloves Garlic (minced)
  • inch piece Fresh Ginger (grated or minced)
  • large Yellow Onion (cut into thick wedges)
  • large Bell Peppers (mixed colours, sliced into 1-inch squares)

Instructions:

  1. Prepare the Beef (Velveting): Combine the thinly sliced beef with light soy sauce, rice wine, cornflour, baking soda, and water. Mix thoroughly until tacky. Set aside to marinate for at least 30 minutes.
  2. Prepare the Sauce: In a small bowl, whisk together the stock, dark soy sauce, oyster sauce, rice wine, sugar, and black pepper. Set the cornflour slurry aside separately.
  3. First Cook – Sear the Beef: Heat 2 Tbsp of oil in the wok until shimmering. Quickly stir-fry the marinated beef in batches until lightly browned but still slightly pink inside (1-2 minutes per batch). Remove the beef immediately and set aside.
  4. Aromatics & Vegetables: Add the remaining 2 Tbsp of oil to the wok. Add the minced garlic and ginger; stir-fry for 30 seconds until fragrant.
  5. Sauté the Vegetables: Add the onion wedges. Stir-fry for 2 minutes until they start to soften slightly. Add the bell peppers and continue to stir-fry until they are tender-crisp (about 2-3 minutes).
  6. Combine and Sauce: Return the beef to the wok. Give the prepared sauce mixture a quick whisk and pour it over the beef and vegetables. Bring the mixture to a rapid simmer.
  7. Thicken: Whisk the cornflour slurry one last time and slowly drizzle it into the simmering sauce while stirring constantly. Cook for 30–60 seconds until the sauce has visibly thickened and coats the meat beautifully.
  8. Taste and Serve: Taste for seasoning—a final dash of pepper or soy might be needed. Serve immediately while piping hot over steamed rice.