Why This Recipe Beats Takeout


 

  • 1 lb flank steak, sliced thin against grain

  • 1 tbsp soy sauce

  • 1 tbsp Shaoxing wine (or dry sherry)

  • 1 tsp baking soda (tenderizer!)

  • 2 tsp cornstarch

✅ The Stir-Fry

  • 2 bell peppers (red + green), sliced

  • 1 onion, sliced

  • 3 garlic cloves, minced

  • 1 tbsp ginger, grated

✅ The Magic Sauce

  • 3 tbsp soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp hoisin sauce

  • 1 tbsp brown sugar

  • ½ cup beef broth

  • 1 tsp sesame oil

  • 1 tbsp cornstarch (slurry)

Step-by-Step Wok Mastery

1. Velvet the Beef (Game-Changer!)

  1. Toss beef with soy, wine, baking soda, and cornstarch.

  2. Let sit 10 mins (this tenderizes like crazy).

2. Stir-Fry in Batches

  1. Heat wok until smoking hot, add 1 tbsp oil.

  2. Sear beef in single layer (don’t crowd!), 1 min per side. Remove.

  3. Stir-fry peppers + onion 2 mins. Add garlic + ginger, 30 sec.

3. Sauce & Glaze

  1. Whisk sauce ingredients, pour into wok.

  2. Return beef, toss until glossy and thickened (1 min).

Pro Chef Secrets

🔥 Wok hei flavor: Let pieces char slightly for smoky depth
🍚 Serve with: Jasmine rice (sauce soaks in perfectly)
🌶 Spice it up: Add sliced chilies or Sichuan peppercorns