Beef Stir-Fry with Bell Peppers and Black Pepper Sauce
Why This Recipe Works
We discovered that in order to produce a stir-fry with velvety, tender beef normally only found in Chinese restaurants, we needed to choose the right cut of meat and treat it correctly. Flank steak, cut across the grain into bite-size pieces, delivered great beef flavor and a moderate chew. Then, our combination of meat tenderizing techniques—soaking the meat briefly in a mild baking soda solution and adding some cornstarch to the marinade before flash searing it in a very hot pan—finished the job of delivering supertender, restaurant-quality beef stir-fry.