Smoky Wok-Seared Pepper Steak

1. Marinate the Beef

In a bowl, combine the beef strips with 1 tablespoon of soy sauce and 1 tablespoon of Shaoxing wine. Let the beef marinate for at least 20 minutes and up to 3 hours.

2. Prepare the Sauce

In a separate bowl, mix together the remaining soy sauce, cornstarch, the rest of the Shaoxing wine, chicken stock, sesame oil, sugar, and black pepper. Stir until the cornstarch is fully dissolved.

3. Prepare Vegetables and Aromatics

Combine the bell peppers and onions in one bowl. In another small bowl, combine the minced garlic, ginger, and scallion whites.

4. Cook the Beef

Heat the wok until it’s very hot. Add 2 tablespoons of oil to the wok, then immediately add the marinated beef. Cook the beef for about a minute, stirring constantly, until it is lightly charred but still pink in places.

5. Cook Vegetables

Remove the beef from the wok and set it aside. Add another tablespoon of oil to the wok, then toss in the bell peppers and onions. Cook them for about 30 seconds, just until they begin to char but remain crisp.

6. Add Aromatics

Add the garlic, ginger, and scallion mixture to the wok and stir for about 30 seconds until fragrant.

7. Combine and Serve

Return the beef to the wok, stirring everything together. Give your sauce a quick stir to ensure it’s well combined, then pour it into the wok. Toss all the ingredients together for another 30 seconds. As soon as the sauce starts to boil, it’s ready. Transfer to a serving platter and enjoy immediately.