Black Pepper Beef

1. Velvet the Beef

Place the beef filet mignon cubes in a medium bowl and add 2 tablespoons of water, 1 tablespoon of neutral oil, 1 teaspoon of cornstarch, and 0.25 teaspoon of fine sea salt. Toss everything together until the beef is well-coated.

2. Prepare Pepper Seasoning

Combine 1.5 to 2 tablespoons of coarsely ground black pepper, 0.5 teaspoon of coarsely ground white pepper, 0.5 teaspoon of ground Sichuan peppercorns, and 0.25 teaspoon of fine sea salt in a small bowl. Take two-thirds of this seasoning mixture and press it into the beef cubes.

3. Mix the Sauce

In another bowl, mix 0.5 cup of hot low-sodium beef stock or water with 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 teaspoon of tomato ketchup, 0.5 teaspoon of sugar, and 0.25 teaspoon of toasted sesame oil. Stir until the sugar dissolves completely.

4. Sear the Beef

Heat 1 tablespoon of neutral oil in a wok over high heat until shimmering. Add the beef and sear it, allowing each side to brown nicely. Once browned, transfer the beef to a plate and set it aside.

5. Stir-Fry the Vegetables

Add the remaining 2 tablespoons of neutral oil to the wok. Once hot, add the minced ginger and chopped garlic, stirring until fragrant. Toss in the green and red bell peppers, red onion, and mushrooms, stirring continuously. Add the remaining pepper seasoning and stir-fry until the vegetables begin to soften.

6. Deglaze and Thicken Sauce

Pour in 2 tablespoons of Shaoxing wine to deglaze the wok, scraping up any flavorful bits stuck to the bottom. Pour the sauce mixture into the wok and bring it to a simmer. Stir in half of the cornstarch slurry and continue to simmer until the sauce thickens enough to coat the back of a spoon. If the sauce isn't thick enough, add the remaining cornstarch slurry, stirring continuously.

7. Combine and Serve

Return the seared beef to the wok and toss everything together until the beef is heated through and well-coated with the sauce and vegetables. Serve immediately.