The Black Pepper Beef Stir Fry My Dad's Made 100,000 Times

Ingredients

• 12 oz beef
• 1 bell peppers
• 0.5 red onion
• 2 clove garlic
• 2 tbsp corn oil
• 1 tsp black pepper
• 1 tbsp cornstarch
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• 1 tbsp Shaoxing cooking wine
• 1 tbsp water
• 1 tbsp red wine
• 1 tsp sesame oil
• 2 tbsp corn oil
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp sugar
• 1 tsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing cooking wine
• 1 tbsp red wine
• 0.5 tsp salt
• 1 tsp oyster sauce

Instructions

1. 1

   Prepare beef: We'll start by trimming the fat off the edges of our beef fillet.

2. 2

   Create beef marinade: In a bowl, we'll mix black pepper, cornstarch, water, oyster sauce, light soy sauce, Shaoxing cooking wine, and red wine.

3. 3

   Mix and massage beef: Before we mix the beef with the marinade, we'll want to squeeze as much fluid out as we can. One of the main goals of this dish is to avoid having excess fluid or sauce pooling when we're done cooking it.

4. 4

   Cut vegetables: For our vegetables, we'll be mincing garlic, and slicing up a variety of bell peppers and red onion for color. For each bell pepper, we'll only be using about 1/4 to 1/3 of each, so if you'd rather just stick to one color and use up a whole entire bell pepper, that's fine too.

5. 5

   Create sauce: Next, we'll create the sauce for our black pepper beef. We'll be mixing cornstarch, water, sugar, light soy sauce, dark soy sauce, red wine, salt, oyster sauce, and Shaoxing cooking wine in a separate bowl.

6. 6

   Add oil to meat, heat wok: We'll set our stove to high heat and let our wok heat up for about 2-3 minutes. Once our wok is hot enough, we'll add corn oil.

7. 7

   Cook everything in stages: Restaurants are able to get away with tossing everything all at once, since they have much more powerful stoves and larger woks.

8. 8

   Try a taste, plate: My dad always tries a taste to see if it needs any adjustments.