Sizzling Black Pepper Beef

Instructions

1. 1

   Marinate the beef

   Slice the beef thinly against the grain. Mix it with the light soy sauce, Shaoxing wine, oyster sauce, cornstarch, baking soda, and oil. Let it marinate for 20 minutes.

2. 2

   Cut the onion

   Cut most of the onion into thick wedges for the stir-fry. Thinly slice about one-quarter of it and reserve those slices for the sizzling platter.

3. 3

   Mix the sauce

   Stir together the oyster sauce, light soy sauce, dark soy sauce, Worcestershire sauce, sugar, chicken stock, cornstarch, and black pepper.

4. 4

   Heat the sizzling platter, if using

   Place a small cast-iron skillet or sizzling platter in a 450°F oven for 15 to 20 minutes. Leave it in the oven while you cook the beef.

5. 5

   Sear the beef

   Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil. Spread the beef into a single layer and leave it undisturbed for about 45 seconds. Stir-fry for another 45 to 60 seconds, until browned outside but still slightly undercooked. Transfer to a plate.

6. 6

   Cook the vegetables

   Add the remaining tablespoon of oil. Add the onion wedges and bell peppers. Stir-fry for 2 to 3 minutes, until the onion has softened around the edges but still holds its shape.

7. 7

   Add the aromatics

   Add the garlic and ginger. Stir-fry for about 20 seconds.

8. 8

   Finish the sauce

   Stir the sauce again, then pour it into the wok. Let it bubble for 20 to 30 seconds, until it begins to thicken.

9. 9

   Return the beef

   Add the beef and any juices back to the wok. Toss for 30 to 60 seconds, just until the beef is cooked through and coated in a glossy sauce.

10. 10

    Serve it sizzling

    Carefully remove the hot cast-iron skillet from the oven and place it on a sturdy heatproof trivet. Scatter the reserved sliced onion over the hot surface. Stand back and spoon the finished beef and sauce over the onions. The sauce should sizzle immediately. Serve at once with rice.