Cantonese Pepper Steak with Black Bean–Garlic Sauce

Steps

1. Step 1

   Combine the rinsed jasmine rice and water in a saucepan. Bring to a boil, then cover, turn the heat to low and cook 15 minutes. Turn off the heat and leave covered until you serve.

   20 min, hands-off

   • 1 1/2 cups jasmine rice
   • 2 1/4 cups water
2. Step 2

   In a bowl, toss the sliced flank steak with the Shaoxing wine, soy sauce, cornstarch and sesame oil until every piece is coated. Let it sit while you prep everything else, at least 15 minutes.

   15 min, hands-off

   • 1 1/4 lb flank steak
   • 1 tbsp Shaoxing wine (or dry sherry)
   • 2 tsp soy sauce
   • 1 tbsp cornstarch
   • 1 tsp toasted sesame oil
3. Step 3

   Rinse the fermented black beans under cold water, drain, and mash them lightly with the back of a spoon. Stir together the broth, oyster sauce, soy sauce, Shaoxing wine, sugar and cracked white pepper in a small bowl. In a separate cup, stir the cornstarch into 2 tbsp cold water and set it aside.

   5 min

   • 2 tbsp fermented black beans (douchi)
   • 3/4 cup low-sodium chicken broth
   • 1 tbsp oyster sauce
   • 1 tbsp soy sauce
   • 1 tbsp Shaoxing wine (or dry sherry)
   • 1 tsp sugar
   • 1 tsp white peppercorns
   • 1 tbsp cornstarch
4. Step 4

   Heat a large skillet or wok over high heat until it just begins to smoke. Add 1 tbsp of the oil, then half the beef in a single layer. Sear undisturbed 1 minute, toss 30 seconds, and move it to a plate. Repeat with another 1 tbsp oil and the rest of the beef. The beef should still be slightly underdone.

   6 min

   • 1 1/4 lb flank steak
   • 2 tbsp neutral oil, such as peanut or canola
5. Step 5

   Lower the heat to medium-high and add the last 1 tbsp oil. Add the onion and both bell peppers with a pinch of salt and stir-fry until the edges char slightly but the peppers are still crisp, about 3 minutes.

   3 min

   • 1 tbsp neutral oil, such as peanut or canola
   • 1 yellow onion
   • 1 green bell pepper
   • 1 red bell pepper
   • salt
6. Step 6

   Push the vegetables to one side, add the mashed black beans, garlic and ginger to the bare spot and stir for 30 seconds, until fragrant. Don't let the garlic brown.

   1 min

   • 2 tbsp fermented black beans (douchi)
   • 5 cloves garlic
   • 1 tbsp ginger
7. Step 7

   Pour in the sauce mixture and bring to a hard simmer. Stir the cornstarch slurry again and drizzle it in while stirring; the sauce will thicken to a glossy coating in about 30 seconds. Return the beef and any juices to the pan, add the scallions, and toss 1 minute until the beef is just cooked through and everything is coated. Taste and add salt if needed.

   3 min

   • 1 1/4 lb flank steak
   • 3/4 cup low-sodium chicken broth
   • 1 tbsp cornstarch
   • 2 scallions
   • salt
8. Step 8

   Fluff the rice and spoon the pepper steak and its sauce over the top. Serve right away.

   • 1 1/2 cups jasmine rice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026