Serves 1
Directions
- 1Slice beef thinly against the grain.
- 2In a bowl, combine beef with cornstarch, sugar, soy sauce, baking soda, and sesame oil. Mix well. If the mixture is too dry, add 1 tsp of water.
- 3Marinate the beef for 10-20 minutes.
- 4Prepare the sauce by mixing black pepper sauce, chicken broth, and cornstarch in a small bowl. Set aside.
- 5Slice the bell peppers, white onion, and white button mushrooms.
- 6Heat oil in a wok over high heat and stir-fry the beef for 1 minute on each side, then set aside.
- 7In the same pan, stir-fry the onion and bell peppers over high heat until slightly charred, then set aside.
- 8Add the mushrooms to the wok and stir-fry until they release moisture and aroma.
- 9Add back the cooked beef, onion, and bell peppers to the wok. Pour in the prepared sauce.
- 10Stir everything together and cook until the sauce has thickened.
- 11Add shaoxing wine and ground black pepper, then stir to combine.
Ingredients
- 300 g lean beef
- 1 tsp cornstarch
- 1/4 tsp sugar
- 1 tsp soy sauce
- 1/4 tsp baking soda
- 1/2 tsp sesame oil
- 1 tsp water (optional)
- 1 tbsp black pepper sauce
- 1/4 cup chicken broth
- 1/2 tsp cornstarch
- 1/2 whole red bell pepper
- 1/2 whole green bell pepper
- 1/4 whole white onion
- 6 pieces white button mushroom
- 1 tbsp cooking oil
- 1 tsp shaoxing wine
- 1/2 tsp ground black pepper
Equipment
cutting boardchef's knifebowlwokspatula
Tips
- Add 1 tsp water to beef mixture if it is too dry before marinating.
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