Description
This recipe shows you how to create tender, juicy beef with crisp veggies and a rich, peppery brown sauce.
Ingredients
Scale
- 1 lb flank steak
- 2 teaspoons soy sauce
- 2 teaspoons Shaoxing wine
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 cup chicken broth
- 2 tablespoons Shaoxing wine
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons coarsely ground black pepper
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 2 tablespoons peanut oil
- 2 teaspoons ginger, minced
- 2 cloves garlic, minced
- 1/2 yellow onion, sliced
- 2 bell peppers, sliced
Instructions
- Cut flank steak lengthwise into two equal pieces along the grain. Slice each piece against the grain into 1/8” thick pieces.
- Combine steak, soy sauce, Shaoxing wine, baking soda, and cornstarch in a bowl. Mix gently and marinate for 15 minutes.
- Combine all sauce ingredients in a small bowl. Mix well and set aside.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the steak and sear without moving for 1 to 2 minutes. Flip and cook for another minute. Remove beef and set aside.
- Add remaining oil to the skillet. Add ginger and garlic, stir until fragrant. Add onion and peppers, cook for 1 minute.
- Stir sauce mixture until cornstarch dissolves and pour into skillet. Cook until sauce thickens. Add beef back and stir to coat. Serve hot.
Notes
- Skip salt if using salted Shaoxing wine.
- Use vegetable oil if peanut oil is unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 371
- Sugar: 1
- Sodium: 400 mg
- Fat: 17.7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14.2 g
- Trans Fat: 0 g
- Carbohydrates: 14.8 g
- Fiber: 2 g
- Protein: 37.4 g
- Cholesterol: 80 mg