Skill required: You know your way around a kitchen
Marinade:
2 tablespoons dark soy sauce
1/2 tablespoon Shaoxing wine (Chinese cooking wine)
1/2 teaspoon sesame oil
2 cloves garlic, minced
A few generous twists of the pepper grinder, or 1 teaspoon of freshly ground black pepper
Sauce:
1 tablespoon oyster sauce mixed with 1 tablespoon water
1/2 tablespoon dark soy sauce
1/2 tablespoon Shaoxing wine
1 tablespoon sugar
1/2 teaspoon sesame oil
Beef:
1/2 pound flank steak
1/2 yellow onion
1 small to medium bell pepper (choose your color)
2 tablespoons peanut or vegetable oil
1. Mix together the ingredients for the marinade.
2. Add the flank steak and marinate, chilled, for 1 hour.
3. Mix together ingredients for the sauce. Thinly slice onions and bell pepper.
4. Thinly slice flank steak, perpendicular to the grain.
5. Heat oil in a wok or large skillet over high heat.
6. Drain excess marinade off the beef.
7. When wok just begins to smoke, add beef and stir-fry until just cooked, about 3 minutes. Remove from the wok and set aside.
8. Heat another tablespoon of oil to the work.
9. Add onions and peppers and stir-fry until they begin to caramelize, about 2 minutes.
10.Return beef to the wok.
11.Add 1/2 tablespoon Shaoxing wine to deglaze, then add sauce and mix well to coat.
Yield: 2 servings
This recipe is easily doubled, tripled, etc.
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