Black pepper beef with onions and peppers

• 600 g flank steaksliced against the grain into thin strips
• 2 tbs cornstarch
• 1 ½ tbs coarsely ground black pepper
• 1 large yellow onioncut into thick wedges
• 2 medium red bell peppercut into thick strips
• 4 garlic clovesminced
• 15 g fresh gingerminced
• 3 tbs store-bought soy sauce
• 2 tbs oyster sauce
• 1 tbs dark soy sauce
• 2 tbs shaoxing wine
• 1 tsp granulated sugar
• 1 tsp toasted sesame oil
• 3 tbs neutral oilsuch as avocado or vegetable oil
• 3 scallionssliced on the bias

1. 1

   In a medium bowl, toss the sliced flank steak with cornstarch and 1 tablespoon of the coarsely ground black pepper until every strip is evenly coated. Set aside while you prep the vegetables — the cornstarch will create a silky coating that helps the sauce cling.

   Tip: Slicing the steak against the grain and keeping strips thin (about 5mm thick) guarantees tenderness.

2. 2

   In a small bowl, stir together the soy sauce, dark soy sauce, oyster sauce, shaoxing wine, sugar, and toasted sesame oil. This is your sauce — set it near the stove.

3. 3

   Heat 2 tablespoons of neutral oil in the skillet over high heat until the oil shimmers and just begins to smoke. Add the beef in a single layer — don't crowd it. Sear without moving for about 60 seconds until the edges are deeply browned and caramelized, then flip and cook another 30 seconds until just cooked through. Transfer the beef to a clean plate.

   Tip: If your skillet isn't large enough, sear the beef in two batches to avoid steaming. You want hard contact with the hot pan.

4. 4

   Return the skillet to high heat and add the remaining 1 tablespoon of neutral oil. Add the onion wedges and bell pepper strips. Cook, tossing occasionally, for about 2-3 minutes until the vegetables have charred edges but still have snap and crunch.

5. 5

   Push the vegetables to the edges of the skillet. Drop the minced garlic, ginger, and remaining ½ tablespoon of black pepper into the center. Cook for about 30 seconds until intensely fragrant and sizzling.

6. 6

   Pour the sauce mixture into the skillet and toss everything together. Return the seared beef and any resting juices to the pan. Toss vigorously for about 30-45 seconds until the sauce thickens into a glossy coating that clings to the beef and vegetables. Remove from heat and scatter the sliced scallions over the top.

   Tip: Leftovers keep in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water to loosen the sauce.

• skillet (30cm (12-inch))
• cutting board
• mixing bowl (medium)

Per serving

Nutritional values are estimates only.