15-Minute Black Pepper Beef Stir-Fry with Snap Peas

Ingredients

• 1 lb (450g) beef sirloin or flank steak
• 3 tbsp soy sauce
• 1 tsp cornstarch
• 2 tsp toasted sesame oil
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sugar
• 1,5 tsp coarsely ground black pepper
• 2 tbsp neutral oil
• 2 units shallots, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 cups (300g) sugar snap peas
• 1 unit red bell pepper, sliced

Instructions

1. 1

   Slice the sirloin against the grain into thin 1/4-inch strips and toss with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil; rest 5 minutes to velvet.

2. 2

   Whisk the sauce: remaining soy sauce, oyster sauce, Shaoxing wine (or dry sherry), sugar, freshly cracked black pepper, and 2 tbsp water until smooth.

3. 3

   Heat a wok or large skillet over high heat until it smokes lightly, then add 1 tbsp neutral oil and swirl.

4. 4

   Sear the beef in a single layer for 60 seconds without moving, then stir-fry another 30 seconds until just browned but pink inside; transfer to a plate.

5. 5

   Add the remaining oil, then the sliced shallots, garlic, and ginger; stir-fry 30 seconds until fragrant and translucent.

6. 6

   Toss in the snap peas and red bell pepper, stir-frying 2 minutes until they turn bright green and blistered in spots.

7. 7

   Return the beef and juices to the wok, pour in the sauce, and toss constantly for 45 seconds until it reduces into a glossy coating.

8. 8

   Finish with a drizzle of sesame oil and a final crack of black pepper; serve immediately over jasmine rice.