Savory Quick-Seared Beef and Bell Pepper Curry

1. Marinate the Beef

Start by marinating the beef. In a bowl, combine the sliced flank steak with 3 tablespoons of water, 1 teaspoon of cornstarch, 2 teaspoons of neutral oil, 2 teaspoons of oyster sauce, 1 teaspoon of light soy sauce, and 0.5 teaspoon of baking soda. Mix everything well and let it marinate for about 20 minutes. This marinade tenderizes the beef and infuses it with flavor, making it glossy and slightly sticky.

2. Sear the Beef

Heat a wok over high heat and add 2 tablespoons of neutral oil. Once the oil is hot, sear the marinated beef by spreading it out in the wok and leaving it undisturbed for about 30 seconds. This high heat searing locks in the juices. Then, stir-fry the beef until it turns opaque but is still slightly rare in the center. Remove the beef from the wok and set it aside.

3. Cook the Vegetables

Reduce the heat to medium and add the remaining 1 tablespoon of oil to the wok. Add the sliced onions and bell peppers, stirring them for about a minute until they start to soften and release their aroma.

4. Simmer the Sauce

Pour in 1.5 cups of low-sodium chicken stock, then add 5 teaspoons of curry powder, 1 teaspoon of turmeric powder, 0.5 teaspoon of fine sea salt, and 0.5 teaspoon of sugar. Allow the mixture to simmer briefly to blend the flavors and cook the vegetables.

5. Thicken the Sauce

To thicken the sauce, mix 2 teaspoons of cornstarch with 1 tablespoon of water in a small bowl to create a slurry. Pour this slurry into the wok and let the sauce simmer for about a minute until it thickens and coats the back of a spoon.

6. Combine and Serve

Finally, return the cooked beef to the wok and stir it into the sauce. Cook everything together for about 30 seconds until the beef is fully cooked through and well-coated with the sauce. Serve the savory quick-seared beef and bell pepper curry hot, and enjoy the perfect blend of flavors and textures.