1-First, prepare the beef by slicing 350 g of flank or skirt steak against the grain and marinating it with 1 teaspoon cornstarch, 1 teaspoon rice wine, 1 teaspoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon julienned ginger. Let it rest for 10 minutes to soak up the flavors.

2-While it rests, mix the sauce in a separate bowl with 3 tablespoons oyster sauce, 1 teaspoon soy sauce, 1 teaspoon freshly ground black pepper, 1/4 teaspoon sugar, a pinch of salt, 1 teaspoon cornstarch, and 3 tablespoons water.

3-Next, heat 2 tablespoons of cooking oil in a wok over high heat until it’s shimmering and ready for stir-frying. Add the marinated beef and sear it until browned, which takes just a couple of minutes, then remove it from the wok to keep it tender. Now, stir-fry 1 julienned onion and 1/2 julienned red bell pepper for about one minute until they start to soften but stay crisp.

4-Return the beef to the wok and cook everything together for an additional 1-2 minutes. Pour in the sauce and stir until it thickens and coats the ingredients evenly. If you like, add extra freshly ground black pepper or crunchy vegetables like broccoli or asparagus at this stage for more texture and nutrition.