Love pepper on your beef? Then you’ll love how this flank steak stir-fry uses freshly ground black pepper in its sauce rather than the marinade.
The sauce is made by mixing together one tablespoon oyster sauce, 1/2 tablespoon soy sauce, 1/2 tablespoon Chinese rice wine (or dry sherry), 1/2 tablespoon sugar, one teaspoon sesame oil, and 1/2 teaspoon of freshly ground black pepper. This lends a pronounced peppery flavor to the stir-fry, which combines flank steak with minced garlic and thinly sliced onion and bell pepper. Note that the steak must be cut against the grain, at an angle, to make 1/4-inch-thick slices. It’s a bit tricky, but doing so also makes the beef easier to chew.