PEPPER STEAK

Bahan-bahan

For the Beef:

1 pound (450 g) beef flank, skirt, hanger, or flap cut into 1/4-inch-thick strips

2 teaspoon (2 g) baking soda

2 teaspoons (10 ml) light soy sauce or

2 teaspoons (10 ml) Shaoxing wine

½ teaspoon (2g) sugar

½ teaspoon (1.5 g) cornstarch

For the Sauce:

1 cup low-sodium homemade or store- bought chicken stock or wate ablespoon (15 ml) light soy sauce or

2 teaspoons (10 ml) dark soy sauce 2 tablespoons (30 ml) Shaoxing wine 1 tablespoon (15 ml) roasted sesame oil

1 Tablespoon (12 g) sugar

1 tablespoon (about 8 g) freshly ground black pepper

For the Cornstarch Slurry:

2 teaspoons (6 g) cornstarch

1 tablespoon (15 ml) water ounces/150 g)

For the Stir-Fry:

3 tablespoons (45 ml) peanut, rice bran, or other neutral oil

1 medium green bell pepper, cored and cut into 1-inch squares (about 5

1 medium red bell pepper, cored and cut into 1-inch squares (about 5 ounces/150 g)

1 medium onion, cut into 1-inch strips from pole to pole (about 6 ounces; 180 g)

2 medium garlic cloves, minced (about 2 teaspoons/5g)

2 teaspoons (5 g) minced fresh ginger (about ½2-inch segment)

3 scallions, whites only, minced Kosher salt to taste