Chinese Pepper Steak Stir Fry

Ingredients

12 ounces sirloin steak
1 1/2 tablespoons water
2 teaspoons cornstarch
2 teaspoons oyster sauce
1 teaspoon neutral oil
1 teaspoon sesame oil
2 teaspoons Shaoxing wine
1/4 teaspoon baking soda

Stir Fry Sauce:
1/2 cup low-sodium chicken stock
1 tablespoon cornstarch
1 1/2 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/8 teaspoon white pepper

Vegetables:
1 green bell pepper
1/2 red bell pepper
1 medium onion
2 tablespoons neutral oil
1/2 teaspoon ginger (minced)
2 cloves garlic (chopped)

Directions

Slice the beef into 3-inch () strips, about ⅛” to ¼” (about 4-5mm) thick. In a medium bowl, mix the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Set aside for at least 30 minutes or overnight in the refrigerator.

Make the sauce by mixing together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Set aside.

Cut the bell peppers and onion into 1-inch () pieces.

Heat the wok over high heat until smoking. Add 1 tablespoon of oil and sear the beef on both sides, about 30 seconds per side. Give everything a final stir, transfer back to your marinating bowl, and set aside.

Reduce the heat to medium-high. Add the remaining tablespoon of oil. Toss in the ginger, and caramelize for about 10 seconds. Then add the garlic, bell peppers, and onions. Stir-fry for 1 minute.

Add the beef with any juices. Stir-fry for 15 seconds until combined. Increase the heat to high. Stir up the sauce to re-incorporate the cornstarch, and add it to the wok.

Stir-fry to coat everything in the sauce.

Transfer to a serving plate, and serve with steamed Jasmine rice. Top with sliced green onions if using.