Name: Beef & Pepper Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound beef round steak or sirloin; 1 tablespoon soy sauce; 1 tablespoon dry sherry or Shaoxing cooking wine; 1 tablespoon oyster sauce; 1 tablespoon water; 2 teaspoons cornstarch; ½ teaspoon granulated sugar; ½ teaspoon black pepper; ¼ teaspoon ginger; 1 tablespoon neutral high-heat oil; 2 tablespoons neutral high-heat oil; 8 oz mushrooms; ½ white onion; ½ green bell pepper; ½ red bell pepper; 2 cloves garlic; 2 tablespoons water; 1 tablespoon soy sauce; 1 tablespoon dry sherry or Shaoxing cooking wine; 2 teaspoons oyster sauce; 2 teaspoons cornstarch; 1 teaspoon dark soy sauce; ½ teaspoon granulated sugar; 1 teaspoon toasted sesame oil; ½ teaspoon black pepper; as needed steamed rice

Thin strips of raw beef marinating in a vintage ceramic bowl beside soy sauce, sherry, cornstarch, ground ginger, and measuring spoons.

Slice and Marinate the Beef

Slice and Marinate the Beef: Trim any exterior fat or tough connective tissue from the beef. Cut the meat across the grain into strips about ¼ inch thick and 2 inches long. In a large mixing bowl, whisk together the soy sauce, sherry, oyster sauce, water, cornstarch, sugar, black pepper, and ginger. Add the beef and massage the marinade into the strips for 30–60 seconds. Let the beef stand for 10–15 minutes. Just before cooking, add the 1 tablespoon of oil and toss for another 20–30 seconds until every strip is lightly coated.

Prepare the Vegetables and Sauce

Prepare the Vegetables and Sauce: While the beef marinates, slice the mushrooms, cut the onion and bell peppers into even 1-inch pieces, and mince the garlic. In a separate bowl, whisk together the water, soy sauce, sherry, oyster sauce, cornstarch, dark soy sauce, and sugar. Whisk the sauce again immediately before adding it to the wok.

Mushrooms, white onion, and red and green bell peppers stir-frying in a hot black wok until bright and crisp-tender.

Stir-Fry the Vegetables

Stir-Fry the Vegetables: Heat a wok or large heavy skillet over high heat for 2–3 minutes. Add 1 tablespoon of the oil, followed by the mushrooms. Stir-fry for about 2 minutes, until the mushrooms begin to brown and most of their released moisture has evaporated. Add the onion and bell peppers and stir-fry for about 90 seconds. Add the garlic and cook for 20–30 seconds, until fragrant. The vegetables should be bright and crisp-tender. Transfer them to a large plate.

Thin strips of marinated beef searing quickly in a hot black wok until browned and glossy.

Sear the Beef

Sear the Beef: Return the empty wok to high heat and let it reheat for about 1 minute. Add the remaining 1 tablespoon of oil. Add the beef in a single layer, working in 2 batches when necessary to avoid crowding. Let the strips sear undisturbed for about 30 seconds, then stir-fry for another 45–60 seconds, until mostly browned but not completely cooked through. Transfer the first batch to the plate before cooking the second, if applicable.

Beef strips, mushrooms, onion, and red and green bell peppers tossed together in a glossy sauce in a black wok.

Combine, Sauce, and Serve

Combine and Sauce the Stir-Fry: Return all of the beef and vegetables to the wok. Whisk the sauce once more and pour approximately three-quarters of it around the hot sides of the wok. Toss continuously for 45–60 seconds, until the beef is just cooked through and the sauce becomes glossy and clings to the ingredients. Add the remaining sauce only if the stir-fry needs it; there should not be a pool of sauce at the bottom.

Finish and Serve: Remove the wok from the heat. Drizzle with the sesame oil, sprinkle with the remaining black pepper, and toss thoroughly. Taste before adding any additional seasoning because the soy sauce and oyster sauce may provide enough salt. Spoon immediately over hot steamed rice.