Photos by Her
1/2 pound beef cubes
2 cloves garlic, minced
1/2 medium onion, thinly sliced
1 bell pepper, thinly sliced
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 medium onion, thinly sliced
1 bell pepper, thinly sliced
1 tablespoon vegetable oil
Marinade:
1 1/2 tablespoon soy sauce
1 1/2 teaspoon cornstarch
1 1/2 tablespoon soy sauce
1 1/2 teaspoon cornstarch
Sauce:
1 tablespoon oyster sauce
1/2 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 tablespoon soy sauce
1
tablespoon Worcestershire
1/2 tablespoon sugar
1 teaspoon sesame oil
1/2 teaspoon of freshly ground black pepper
1/2 tablespoon sugar
1 teaspoon sesame oil
1/2 teaspoon of freshly ground black pepper
1. Marinate the beef: In a large bowl, combine the
flank steak with the soy sauce, rice wine, and cornstarch. Let stand for 15
minutes.
2. Prepare the sauce: In a small bowl, combine the
oyster sauce, soy sauce, Worcestershire sauce, sugar, sesame oil, and black
pepper. Stir until the sugar is dissolved and set aside.
3. Heat oil in large skillet over high heat until a
drop of water sizzles and evaporates on contact. Add the beef in one layer and
allow it to sear on one side for 1 minute. Stir-fry for another 2 minutes,
until the outside is no longer red but the beef is not yet cooked through.
Remove from the skillet and set aside.
4. In the same skillet, add the garlic, onions, and
peppers and stir-fry until aromatic and the edges of the onions begin to
caramelize, about 1 to 2 minutes. Return the beef to the skillet. Add the sauce
and stir well to coat.
Serve with Jasmine rice.
Serve with Jasmine rice.
