Tender Chinese Pepper Steak (Print Version)

# Ingredients:

→ For the Beef

01 - 12 ounces flank steak (chuck roast or London broil work too), sliced into thin strips
02 - 1 to 1½ teaspoons baking soda for tenderizing
03 - A good pinch each of salt and black pepper

→ For the Sauce

04 - ½ cup low-sodium chicken stock
05 - 1 tablespoon cornstarch to thicken things up
06 - 1½ tablespoons oyster sauce for that rich umami
07 - 1 tablespoon each of Shaoxing wine and light soy sauce
08 - 1 teaspoon dark soy sauce
09 - ½ teaspoon each of brown sugar and toasted sesame oil
10 - ⅛ teaspoon white pepper, or more to taste

→ Fresh Vegetables & Aromatics

11 - 1 green bell pepper, cut into nice thin strips
12 - ½ red bell pepper, cut into thin strips
13 - 1 medium onion, sliced into thin strips
14 - 2 tablespoons neutral cooking oil (canola, grapeseed, or vegetable work great)
15 - ½ teaspoon fresh ginger, finely minced
16 - 2 plump cloves of garlic, minced

# Instructions:

01 - Start by patting your steak dry with paper towels. Then slice it against the grain into thin strips about 3 inches long and ⅛ to ¼ inch thick. Pro tip: if the meat's a bit frozen, it's actually easier to get nice, thin slices!
02 - Pop those beef strips in a bowl and sprinkle with baking soda. Give everything a good toss to coat evenly, then let it hang out in the fridge for 30 minutes. This is the secret to super tender meat!
03 - After the 30-minute rest, rinse the beef under cold water to get rid of the baking soda. Pat it dry again (really dry!), then season with salt and pepper.
04 - While the beef is doing its thing, whisk together all your sauce ingredients in a bowl until that cornstarch is completely dissolved. Set this aside - it'll be your flavor bomb later!
05 - Get your wok screaming hot until it's just starting to smoke. Add a tablespoon of oil, swirl it around, then lay in your beef strips. Give them about 30 seconds on each side until they're light brown and just barely pink. Move them to a plate for now.
06 - Add your remaining oil to the wok, then toss in those onions, ginger, and garlic. Let them get all fragrant and start to caramelize. This is where the magic starts happening!
07 - Throw in your bell pepper strips and stir-fry everything together for about 30 seconds. You want them crisp-tender, not mushy.
08 - Add your beef back to the party and give everything a good stir for about 30 seconds. Lower the heat, pour in your sauce, and keep stirring until everything's coated and the sauce thickens up nicely. Once it's all glossy and perfect, you're ready to serve!

# Notes:

01 - The baking soda trick (called velveting) is what Chinese restaurants use to get super tender meat
02 - Don't skip the dark soy sauce - it gives the dish that beautiful deep color
03 - Having all your ingredients prepped before you start cooking is crucial - this dish moves fast!

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