Serves:
2
Prep Time: 1 hour, 10 minutes – Cooking Time: 15 minutes minutes – Total Time: 1 hour, 15 minutes
Prep Time: 1 hour, 10 minutes – Cooking Time: 15 minutes minutes – Total Time: 1 hour, 15 minutes
Helpful equipment
- Oil spray (optional)
- Pepper grinder
Ingredients
For the marinade:
- 8-12 oz. steak
- 2 tbsp. water
- 1 tsp oyster sauce
- 1/2 tsp oil
- 1 tbsp. liquid egg white
- Pinch of coarse black pepper
- 1/4 tsp baking soda
- 1.5 tsp cornstarch
For frying:
- 1/4 medium white onion, sliced into strips
- Freshly grated black pepper
- 2 tsp soy sauce
- 1 tbsp. water
- 1/2 tsp brown sugar
- 1 tbsp. oil
Instructions
Step 1
Trim any silverskin and excess fat from the beef. Slice the beef into thin sheets, no larger than 2x2 inches, cutting against the grain for tenderness.
Step 2
Marinate the beef. In a bowl, mix water, Shaoxing wine (if using), oyster sauce, oil, egg white, coarse black pepper, baking soda, and cornstarch. Add the beef and combine well with the marinade. Cover and refrigerate for an hour to allow the water to absorb.
Step 3
Assemble the sauce. In a small bowl, combine the soy sauce, water, and brown sugar thoroughly.
Step 4
Sauté the onions. Heat a teaspoon of oil in a skillet or wok over medium heat. Sauté the onion strips until fragrant, then remove and set aside.
Step 5
Increase the heat to medium-high and add a tablespoon of oil. Spread the marinated beef out, ensuring the pieces do not overlap. Generously grate fresh black pepper over the beef. Black pepper enhances the flavor tremendously, so don’t hold back. Spray or drizzle oil over the tops of the beef before flipping the pieces and seasoning again with black pepper. Cook until the beef reaches your desired doneness, typically 145°F (62.8°C) for medium or your preferred rareness.
Step 6
Return the sautéed onions to the pan and toss with the beef. Transfer both to a plate and set aside.
Step 7
Pour the prepare sauce into the pan, stirring to deglaze and incorporate some browned bits. Return the beef and onions to the pan, flipping the pieces to ensure they are evenly coated in the sauce. Serve immediately and enjoy!
Notes
- For the best taste: Use freshly ground black pepper, and do not shy with it. A generous amount enhances the dish tremendously.
- For the beef: Using fresh beef makes all the difference. I often cook this dish right after a grocery run for optimal freshness. Most types of beef cuts are fine to use. However, flank steak, sirloin, and ribeye are popular choices for this dish, but chuck, skirt, strip, and tenderloin work just as well.
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