Counter 10 · Wok, Skewer & Bowl
Shredded Beef with Peppers and Sesame
Matchstick-thin flank steak velveted in egg white and cornstarch, then flashed in a wok with red and green peppers and a savory oyster-ginger sauce.
- Prep
- 25 min
- Cook
- 8 min
- Serves
- 4
- Level
- Easy
This is the kind of plate Chinese home cooks put out when they have ten minutes and a pound of beef. Cutting the flank into thin shreds means it cooks in under two minutes, and a quick velvet in egg white and cornstarch keeps each strand silky instead of chewy. Line up every ingredient before the wok goes on the flame, because once the oil smokes you will not have time to slice a pepper. Finish with sesame for crunch.
Method
-
Mix the beef strips with the egg white, cornstarch and shaoxing wine until evenly coated. Let stand 15 minutes.
-
Stir the oyster sauce and soy sauce together with 2 tbsp water in a small cup.
-
Heat 2 tbsp oil in a wok over high heat until it just smokes. Add the beef, spread it out and cook 60 seconds, then stir until the strips lose their raw color. Scoop onto a plate.
-
Add the last tablespoon of oil, then the ginger and peppers, and stir-fry 2 minutes until the peppers are bright and blistered in spots.
-
Return the beef, pour in the sauce and toss 30 to 45 seconds until everything is glazed.
-
Fold in the scallions, sprinkle with sesame seeds and serve right away over steamed rice.
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