Ingredients:

  • 1.5 lbs beef tenderloin or sirloin, sliced 1/8 inch thick against the grain
  • 1 tsp baking soda
  • 4 tbsp soy sauce, divided
  • 1 tbsp Shaoxing wine
  • 1 tbsp cornstarch
  • 4 tbsp neutral oil (grapeseed or canola), divided
  • 2 tbsp whole black peppercorns, toasted and coarsely cracked
  • 3 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp honey or brown sugar
  • 0.5 cup low-sodium beef broth
  • 1 large white onion, cut into 1-inch petals
  • 1 green bell pepper, cut into 1-inch squares
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated

Instructions:

  1. Slice the beef thinly across the grain. In a bowl, toss the beef with baking soda, 1 tablespoon of soy sauce, Shaoxing wine, cornstarch, and 1 teaspoon of oil. Let sit for 15 minutes to tenderize (velveting).
  2. Toast whole peppercorns in a dry pan over medium heat until fragrant. Coarsely crush them in a mortar and pestle. In a small bowl, whisk together the crushed pepper, oyster sauce, remaining 3 tablespoons of soy sauce, dark soy sauce, Worcestershire sauce, honey, and beef broth until the sugar is dissolved.
  3. Heat 2 tablespoons of oil in a wok or large cast-iron skillet over high heat until wisps of smoke appear. Spread the beef in a single layer and sear without moving for 1-2 minutes until a dark crust forms. Flip and sear the other side for 1 minute, then remove beef from the pan.
  4. Wipe the pan if necessary and add the remaining oil. Add the onion petals and green bell pepper squares. Stir-fry for 2-3 minutes until the vegetables are tender-crisp and slightly charred.
  5. Add the minced garlic and grated ginger to the vegetables, stir-frying for 30 seconds until aromatic. Return the beef to the wok.
  6. Pour the black pepper sauce over the beef and vegetables. Toss constantly over high heat for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.