Pepper Steak

Prep the vegetables: chop the sweet onion, red bell pepper, and green bell pepper into large, bite-sized chunks. Mince the garlic and grate the ginger.

Cut the ribeye steak into 1-inch pieces.

In a bowl with the steak pieces, add baking soda, 1 tsp dark soy sauce, 1 tbsp regular soy sauce, 1 tbsp oyster sauce, and black pepper. Mix well to combine and set aside to marinate.

Prepare the sauce: In a separate bowl or measuring cup, combine 1 cup water, 2 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp regular soy sauce, sugar, and optional Shaoxing wine. Mix until the sugar is dissolved.

Heat cooking oil in a wok or large skillet over high heat. Add the minced garlic and grated ginger and sauté until fragrant, about 30 seconds.

Add the marinated beef to the wok. Spread it out in a single layer and let it cook undisturbed to get a nice char, about 2-3 minutes. Then stir-fry until the steak is about 80% cooked through.

Add the chopped onions and bell peppers to the wok with the steak and stir-fry to combine.

Pour the prepared sauce over the steak and vegetables. Stir everything together and bring the sauce to a simmer.

In a small bowl, mix the cornstarch and cold water to create a slurry. Once the sauce in the wok is bubbling, pour in the cornstarch slurry while stirring. Continue to cook for another minute until the sauce thickens and becomes glossy.

Turn off the heat. Finish the dish by drizzling with sesame oil and giving it one last toss. Serve immediately over steamed rice.