Beef Stir-Fry with Bell Peppers and Black Pepper Sauce

Name: Beef Stir-Fry with Bell Peppers and Black Pepper Sauce
Yield: Serves 4
Cuisine: Asia, Chinese
Ingredients: 1 tablespoon plus 1/4 cup, water; 1/4 teaspoon, baking soda; 1 pound, flank steak, trimmed, cut into 2- to 2 1/2-inch strips with grain, each strip cut crosswise against grain into 1/4-inch-thick slices; 3 tablespoons, soy sauce; 3 tablespoons, dry sherry or Chinese rice wine; 3 teaspoons, cornstarch; 2 1/2 teaspoons packed, light brown sugar; 1 tablespoon, oyster sauce; 2 teaspoons, rice vinegar; 1 1/2 teaspoons, toasted sesame oil; 2 teaspoons coarsely ground, pepper; 3 tablespoons plus 1 teaspoon, vegetable oil; 1 , red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips; 1 , green bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips; 6 , scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces; 3 , garlic cloves, minced; 1 tablespoon, grated fresh ginger

Main Courses
Asia
Chinese
Fruits & Vegetables
Meat
Vegetables
Beef

By Steve Dunn ･ Appears in Cook's Illustrated March/April 2016, America's Test Kitchen TV

We set out to find an easy method for making ultrasupple stir-fried beef.

SERVES 4

TIME 1¼ hours

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