Chinese Pepper Steak Stir-Fry

Slice the flank steak across the grain into thin 3-inch strips, about 1/8 to 1/4 inch thick. For easier slicing, chill the beef until firm but not fully frozen.

In a bowl, combine the beef with water, 2 tsp cornstarch, 2 tsp neutral oil, 2 tsp oyster sauce, 2 tsp Shaoxing wine, and baking soda. Mix until the beef absorbs the marinade, then let it stand for at least 30 minutes, or refrigerate overnight for extra tenderness.

In a separate bowl, whisk together the chicken stock, remaining cornstarch, remaining oyster sauce, remaining Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Stir until smooth and set the sauce aside.

Cut the green bell pepper, red bell pepper, and onion into evenly sized 1-inch pieces or thin strips. Keeping the vegetables uniform helps them cook at the same rate.

Heat a wok or large skillet over high heat until very hot. Add 1 tbsp neutral oil, then spread the beef in a single layer. Sear for about 30 seconds per side, just until browned and about 80% cooked. Transfer the beef and juices to a bowl.