Savory Beef and Pepper Stir-Fry with Shaoxing Wine
This classic Chinese stir-fry features tender, velveted flank steak and vibrant long hot peppers tossed in a rich, savory sauce. It's a high-heat dish that delivers restaurant-quality flavors and a perfect balance of spice in just minutes.
Servings4 Portions
Prep Time35 Mins
Cook Time10 Mins
Difficulty
Intermediate
Ingredients
4
- flank steak12 oz
- long hot green peppers8
- long hot red pepper1
- garlic cloves, minced3 cloves
- vegetable oil2 tbsp
- Shaoxing wine1 tbsp
- light soy sauce1 tbsp
- soy sauce2 tsp
- dark soy sauce1 tsp
- chicken stock0.3 cup
- sesame oil0.5 tsp
- cornstarch1 tbsp
- baking soda0.3 tsp
- salt0.5 tsp
- sugar0.5 tsp
- white pepper0.1 tsp
Step-by-Step Instructions
01
In a medium bowl, combine the sliced flank steak with the baking soda, soy sauce, sesame oil, cornstarch, and a teaspoon of vegetable oil. Mix thoroughly until the beef is well-coated and let it marinate at room temperature for 30 minutes to tenderize the meat.
02
Heat a wok or large skillet over high heat until it is nearly smoking. Add the remaining vegetable oil and swirl to coat the surface. Carefully add the beef and sear until just browned on the outside but still slightly rare. Transfer the beef to a separate bowl, leaving any rendered fat and oil in the wok.
03
Return the wok to medium-high heat. Add the minced garlic and sliced peppers, stir-frying for about 20 seconds until fragrant. Pour the Shaoxing wine around the edges of the wok to deglaze it, scraping up any browned bits from the bottom.
04
Add the beef and its accumulated juices back into the wok. Stir in the salt, sugar, light soy sauce, dark soy sauce, and white pepper. Increase the heat to high and stir-fry for 1 to 2 minutes, or until the peppers turn a deeper, darker color.
05
