1Prep all the veggies first: sweet onion (or red/white onion) into large chunks, red bell pepper into bite-sized pieces, green bell pepper into bite-sized pieces.
2Prep all the veggies first: sweet onion (or red/white onion) into large chunks, red bell pepper into bite-sized pieces, green bell pepper into bite-sized pieces.
3Prep all the veggies first: sweet onion (or red/white onion) into large chunks, red bell pepper into bite-sized pieces, green bell pepper into bite-sized pieces.
4Mince up some garlic, peel and grate some ginger.
5Mince up some garlic, peel and grate some ginger.
6Mince up some garlic, peel and grate some ginger.
7Cut the rib eye (or New York strip) into 1-inch pieces.
8Cut the rib eye (or New York strip) into 1-inch pieces.
9Cut the rib eye (or New York strip) into 1-inch pieces.
10Tenderize the steak with a little baking soda.
11Tenderize the steak with a little baking soda.
12Tenderize the steak with a little baking soda.
13Marinate the steak with dark soy sauce for color, regular soy sauce for seasoning, oyster sauce, and lots of black pepper.
14Marinate the steak with dark soy sauce for color, regular soy sauce for seasoning, oyster sauce, and lots of black pepper.
15Marinate the steak with dark soy sauce for color, regular soy sauce for seasoning, oyster sauce, and lots of black pepper.
16Give the marinated steak a good mix and set it aside.
17Give the marinated steak a good mix and set it aside.
18Give the marinated steak a good mix and set it aside.
19Make the sauce by combining water, oyster sauce, dark soy sauce, regular soy sauce, and sugar for balance.
20Make the sauce by combining water, oyster sauce, dark soy sauce, regular soy sauce, and sugar for balance.
21Make the sauce by combining water, oyster sauce, dark soy sauce, regular soy sauce, and sugar for balance.
22Add a little Shaoxing wine for extra flavor, if desired.
23Add a little Shaoxing wine for extra flavor, if desired.
24Add a little Shaoxing wine for extra flavor, if desired.
25Give the sauce a good mix and take it to the stove.
26Give the sauce a good mix and take it to the stove.
27Give the sauce a good mix and take it to the stove.
28Add oil to your wok.
29Add oil to your wok.
30Add oil to your wok.
31Add the garlic and ginger to the wok.
32Add the garlic and ginger to the wok.
33Add the garlic and ginger to the wok.
34Add in the marinated beef.
35Add in the marinated beef.
36Add in the marinated beef.
37Spread the beef out and leave it alone so it can get a nice char on each side.
38Spread the beef out and leave it alone so it can get a nice char on each side.
39Spread the beef out and leave it alone so it can get a nice char on each side.
40Once the steak is about 80% cooked through, add in all your veggies.
41Once the steak is about 80% cooked through, add in all your veggies.
42Once the steak is about 80% cooked through, add in all your veggies.
43Add in all the sauce.
44Add in all the sauce.
45Add in all the sauce.
46Once the sauce gets nice and bubbly, add a cornstarch slurry to make the sauce nice and thick and glossy.
47Once the sauce gets nice and bubbly, add a cornstarch slurry to make the sauce nice and thick and glossy.
48Once the sauce gets nice and bubbly, add a cornstarch slurry to make the sauce nice and thick and glossy.
49Finish it off with a little sesame oil.
50Finish it off with a little sesame oil.
51Finish it off with a little sesame oil.
52Give it one last toss.
53Give it one last toss.
54Give it one last toss.
Ingredients
1.5 lbs ribeye steak or sirloin, cut into 1-inch cubes
1.5 lbs ribeye steak or sirloin, cut into 1-inch cubes
1.5 lbs ribeye steak or sirloin, cut into 1-inch cubes
1 medium red bell pepper, cut into bite-sized pieces
1 medium red bell pepper, cut into bite-sized pieces
1 medium red bell pepper, cut into bite-sized pieces
1 medium green bell pepper, cut into bite-sized pieces
1 medium green bell pepper, cut into bite-sized pieces
1 medium green bell pepper, cut into bite-sized pieces
1 medium sweet onion, cut into bite-sized pieces
1 medium sweet onion, cut into bite-sized pieces
1 medium sweet onion, cut into bite-sized pieces
4 garlic cloves, finely minced
4 garlic cloves, finely minced
4 garlic cloves, finely minced
0.5 tsp ginger, grated or finely chopped
0.5 tsp ginger, grated or finely chopped
0.5 tsp ginger, grated or finely chopped
Cooking oil
Cooking oil
Cooking oil
2 tbsp oyster sauce
2 tbsp oyster sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp dark soy sauce
1 tbsp dark soy sauce
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp soy sauce
1 tsp ground black pepper
1 tsp ground black pepper
1 tsp ground black pepper
0.125 tsp baking soda
0.125 tsp baking soda
0.125 tsp baking soda
0.5 cup water
0.5 cup water
0.5 cup water
2 tbsp dark soy sauce
2 tbsp dark soy sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp oyster sauce
2 tbsp oyster sauce
1.5 tbsp soy sauce
1.5 tbsp soy sauce
1.5 tbsp soy sauce
1 tsp sugar
1 tsp sugar
1 tsp sugar
0.5 tsp sesame oil, or to taste
0.5 tsp sesame oil, or to taste
0.5 tsp sesame oil, or to taste
1 tbsp cornstarch
1 tbsp cornstarch
1 tbsp cornstarch
2 tbsp water
2 tbsp water
2 tbsp water
Shaoxing wine
Shaoxing wine
Shaoxing wine
Equipment
bowlwoklarge pan
Tips
Spread the meat and let it sit until slightly caramelized, about 1 to 2 mins on each side.
When adding cornstarch slurry, stir to thicken immediately.