Beef Recipes Loaded With Flavor and Sauce (Print Version)

Tender strips of beef, crisp peppers, and a glossy Asian-inspired black pepper chili sauce made in one hot skillet.

# Ingredients:

For the beef

01 - 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
02 - 1 tablespoon low-sodium soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon toasted sesame oil
05 - 1 tablespoon cornstarch
06 - 1/8 teaspoon baking soda
07 - 1 tablespoon neutral oil, for searing

For the sauce

08 - 3 tablespoons oyster sauce
09 - 2 tablespoons low-sodium soy sauce
10 - 2 tablespoons water or low-sodium beef broth
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or packed brown sugar
13 - 2 teaspoons coarsely ground black pepper
14 - 1 teaspoon chili garlic sauce or sambal oelek
15 - 1 teaspoon cornstarch

For the stir-fry

16 - 1 tablespoon neutral oil
17 - 1 small yellow onion, sliced
18 - 1 red bell pepper, sliced
19 - 3 cloves garlic, minced
20 - 1 tablespoon fresh ginger, minced
21 - 3 green onions, cut into 2-inch pieces
22 - 1 teaspoon toasted sesame seeds, optional

# Instructions:

01 - Chill the beef for 15 minutes if needed, then slice it very thinly across the grain. Pat dry with paper towels.
02 - Toss beef with soy sauce, Shaoxing wine, sesame oil, cornstarch, and baking soda. Let it rest for 15 minutes while you prep the sauce and vegetables.
03 - Whisk oyster sauce, soy sauce, water or broth, rice vinegar, honey, black pepper, chili garlic sauce, and cornstarch until smooth.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Sear the beef in a single layer for 60-90 seconds per side, working in batches if needed. Transfer to a plate.
05 - Add the remaining oil to the pan. Stir-fry onion and bell pepper for 2 minutes, then add garlic and ginger and cook for 30 seconds.
06 - Return the beef to the pan. Pour in the sauce and toss for 1-2 minutes until thick, glossy, and coating the beef. Fold in green onions and sprinkle with sesame seeds if using.

# Notes:

01 - Serve hot over steamed rice, noodles, or lettuce cups.
02 - For a sweeter Mongolian-style sauce, use brown sugar and skip the chili garlic sauce.
03 - For a hotter version, add sliced red chile with the bell pepper.

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