- 1 tbsp cooking oil can use canola, vegetable, or olive oil
- 1 lb flank steak cut into 1/4 inch thick strips
- 2 cloves garlic minced
- 1 red bell pepper cut into thin strips
- 2 scallions thinly sliced
- 2 tsp cornstarch
- 2 tsp shaoxing rice wine
- 1 tbsp dark soy sauce
- 1/2 tbsp oyster sauce
- 2 tsp chili garlic sauce like Sambal
- 2 tbsp dark soy sauce
- 1/2 tbsp brown sugar or similar sweetener
- 3-4 tbsp water
- 1 1/2 tsp chili oil or sichuan peppercorn chili oil
- 1 tsp sesame oil
- 1/2 tsp ground sichuan peppercorn powder optional
Toss beef in marinade ingredients and let sit for 15 minutes.
- In a small bowl, add all sauce ingredients and mix until evenly combined.
Add cooking oil and garlic to wok or deep skillet and bring wok to medium high heat. When the oil is fully heated, add in beef, placing it as a single layer at bottom of wok. Let beef cook about 1 minute without moving it so that it develops a nice sear. Flip beef and do the same to other side. Your beef should be almost fully cooked but still pink in the center.
Add in the bell pepper strips. Pour in the sauce. Stir fry beef and peppers in the sauce. Taste and adjust sauce as needed.
Cook until beef is fully cooked and peppers are tender but still crisp. Garnish with scallions before serving.
- You don't need to add Sichuan peppercorn powder but a lot of Sichuan dishes use it and it creates a unique tingly numbing sensation around your mouth when used.
- You can make your own Sichuan peppercorn powder by toasting Sichuan peppercorns and then grinding them.
- I buy Sichuan peppercorn chili oil and use that instead of regular chili oil to get the numbing sensation without having to grind peppercorn.
- You can also add red pepper flakes if you don't have Sichuan peppercorns. Red pepper flakes won't produce the numbing sensation but it will add a different type of pepper to the dish.
- You can use regular soy sauce if you don't have dark soy sauce. Your sauce will be lighter in color.