Ingredients
Beef:
1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) of cornstarch
1 teaspoon kosher salt
1/4 teaspoon white pepper
2 teaspoons baking soda
2 tablespoons (30 milliliters) of water
1 tablespoon (15 mililiters) sesame oil
1 tablespoons (15 milliliters) of vegetable oil
Sauce:
3 tablespoons of oyster sauce
3 tablespoons of hoisin sauce
2 tablespoons of low-sodium soy sauce
1 tablespoon cornstarch, dissolved in 1 tablespoon water
1 teaspoon rice or white vinegar
1 teaspoon minced garlic
1-inch piece of ginger, peeled and thinly sliced
Stir-Fry:
3 tablespoons of vegetable oil
2 red bell pepper, cut into 3/4 inch dice
1 green bell pepper, cut into 3/4 inch dice
1 medium onion, cut into 3/4 inch dice
4 cloves garlic, minced
3 scallions, whites sliced on the bias in 1-inch pieces, and greens thinly sliced on the bias, separated
4 to 6 dried chiles or red chili pepper flakes
Directions
1. Marinade the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda, and salt with 2 tablespoons of water and 2 tablespoons of oil in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
2. Prepare the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic, and half the ginger in a small bowl and set aside.
3. Stir fry: Make sure that all the stir fry ingredients are cut and ready to be added to the stir fry. Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly for about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute for 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies, and sauce, stir constantly, and let it cook for about 2 minutes until the sauce thickens.
Transfer to a platter and garnish with the scallion greens. Serve over steamed white rice.
Notes
Tenderize the meat with baking soda: Baking soda is the secret ingredient for tenderizing small slices of meat in a short period of time. This technique is often used in Chinese stir-fries to make more affordable cuts of beef extremely tender and easy to chew. The baking soda creates an alkaline environment on the surface of the beef. This reduces the protein’s ability to bond when cooked, making it more tender and juicy. (Source: Cook’s Illustrated)
The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. Source
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