Wok-Seared Steak with Black Pepper Sauce
Dim Sim LimWok-Seared Steak with Black Pepper Sauce
Ingredients
For the Steak Marinade
- 1 1/2 pounds flank steak, cut against the grain into 1/4-inch thick slices
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper, freshly ground
For the Black Pepper Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum'
- 1 1/2 teaspoons black pepper, freshly ground, coarse
- 1/2 cup water
- 1 teaspoon cornstarch
For the Wok Stir-Fry
- 3 tablespoons peanut oil, or other high smoke point oil
- 3 garlic, cloves, minced with a cleaver
- 1 tablespoon ginger, fresh, minced with a cleaver
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 3 green onions, sliced into 1-inch pieces, white and green parts separated
- 1/4 cup fresh cilantro, chopped, for garnish
- as needed crispy chili oil, for serving
- as needed steamed white rice, for serving
Instructions
- 1
Alright, Wolf Pack! First things first, let's get that beautiful flank steak ready. Grab your cleaver, slice that steak against the grain into 1/4-inch thick pieces. Now, into a bowl it goes! Add the light soy sauce, Chinese cooking wine, cornstarch, sesame oil, and freshly ground black pepper. Get in there with your hands, mix it all up until every piece of steak is coated. This is our flavor armor! Let it marinate for at least 15 minutes while we prep everything else. Boom!
⏱️ 5 min
- 2
Next up, the sauce that's gonna make this dish sing! In a separate bowl, whisk together the Lee Kum Kee oyster sauce, dark soy sauce, Chinese cooking wine, granulated sugar, chicken powder, and that secret weapon, Chef's Choice MSG – a little bit of 'Yum Yum' for maximum flavor! In a small separate bowl, dissolve the cornstarch in the water to create a slurry. We'll add this to the main sauce mixture later. Now, for the star of the show, add the coarse freshly ground black pepper to the main sauce. Mix it well. This is where the magic happens!
⏱️ 5 min
- 3
Time to get that wok screaming hot! Place your wok over maximum heat until it's smoking. Add 1 1/2 tablespoons of peanut oil, swirl it around to coat the wok. We're looking for that 'wok hei'! Once the oil is shimmering and almost smoking, add half of your marinated steak in a single layer. Don't overcrowd the wok, we want to sear, not steam! Sear for 1-2 minutes per side until beautifully browned and caramelized. Remove the steak and set aside. Repeat with the remaining steak, adding another 1/2 tablespoon of peanut oil if needed. All fire!
⏱️ 4 min
- 4
Once all the steak is seared and set aside, add the remaining 1 tablespoon of peanut oil to the hot wok. Toss in your minced garlic and ginger. Stir-fry for about 30 seconds until fragrant – don't let it burn! Now, add the red bell pepper, green bell pepper, and yellow onion. Stir-fry vigorously for 2-3 minutes until the vegetables are slightly tender-crisp. We want that crunch, baby!
⏱️ 3 min
- 5
Now, pour in your prepared black pepper sauce mixture. Bring it to a simmer. Give it a good stir. Once it's bubbling, slowly pour in your cornstarch slurry while continuously stirring. Watch that sauce thicken up – that's the good stuff! Let it cook for another minute until it's glossy and coats the back of a spoon. Woo!
⏱️ 2 min
- 6
Return the seared steak to the wok. Add the white parts of your green onions. Toss everything together, coating the steak and vegetables evenly with that incredible black pepper sauce. Cook for just 1 minute to heat through and let those flavors meld. Finally, toss in the green parts of your green onions. A quick stir, and we're done!
⏱️ 1 min
- 7
Serve this masterpiece immediately over fluffy steamed white rice. Garnish generously with fresh chopped cilantro. For an extra kick, drizzle with some crispy chili oil. Now we serve! This is 10 out of 10, Wolf of Wok Street style! Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Seared Steak with Black Pepper Sauce
For the Steak Marinade
- 1 1/2 pounds flank steak, cut against the grain into 1/4-inch thick slices
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper, freshly ground
For the Black Pepper Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum'
- 1 1/2 teaspoons black pepper, freshly ground, coarse
- 1/2 cup water
- 1 teaspoon cornstarch
For the Wok Stir-Fry
- 3 tablespoons peanut oil, or other high smoke point oil
- 3 garlic, cloves, minced with a cleaver
- 1 tablespoon ginger, fresh, minced with a cleaver
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 3 green onions, sliced into 1-inch pieces, white and green parts separated
- 1/4 cup fresh cilantro, chopped, for garnish
- as needed crispy chili oil, for serving
- as needed steamed white rice, for serving
Instructions
- 1
Alright, Wolf Pack! First things first, let's get that beautiful flank steak ready. Grab your cleaver, slice that steak against the grain into 1/4-inch thick pieces. Now, into a bowl it goes! Add the light soy sauce, Chinese cooking wine, cornstarch, sesame oil, and freshly ground black pepper. Get in there with your hands, mix it all up until every piece of steak is coated. This is our flavor armor! Let it marinate for at least 15 minutes while we prep everything else. Boom!
⏱️ 5 min - 2
Next up, the sauce that's gonna make this dish sing! In a separate bowl, whisk together the Lee Kum Kee oyster sauce, dark soy sauce, Chinese cooking wine, granulated sugar, chicken powder, and that secret weapon, Chef's Choice MSG – a little bit of 'Yum Yum' for maximum flavor! In a small separate bowl, dissolve the cornstarch in the water to create a slurry. We'll add this to the main sauce mixture later. Now, for the star of the show, add the coarse freshly ground black pepper to the main sauce. Mix it well. This is where the magic happens!
⏱️ 5 min - 3
Time to get that wok screaming hot! Place your wok over maximum heat until it's smoking. Add 1 1/2 tablespoons of peanut oil, swirl it around to coat the wok. We're looking for that 'wok hei'! Once the oil is shimmering and almost smoking, add half of your marinated steak in a single layer. Don't overcrowd the wok, we want to sear, not steam! Sear for 1-2 minutes per side until beautifully browned and caramelized. Remove the steak and set aside. Repeat with the remaining steak, adding another 1/2 tablespoon of peanut oil if needed. All fire!
⏱️ 4 min - 4
Once all the steak is seared and set aside, add the remaining 1 tablespoon of peanut oil to the hot wok. Toss in your minced garlic and ginger. Stir-fry for about 30 seconds until fragrant – don't let it burn! Now, add the red bell pepper, green bell pepper, and yellow onion. Stir-fry vigorously for 2-3 minutes until the vegetables are slightly tender-crisp. We want that crunch, baby!
⏱️ 3 min - 5
Now, pour in your prepared black pepper sauce mixture. Bring it to a simmer. Give it a good stir. Once it's bubbling, slowly pour in your cornstarch slurry while continuously stirring. Watch that sauce thicken up – that's the good stuff! Let it cook for another minute until it's glossy and coats the back of a spoon. Woo!
⏱️ 2 min - 6
Return the seared steak to the wok. Add the white parts of your green onions. Toss everything together, coating the steak and vegetables evenly with that incredible black pepper sauce. Cook for just 1 minute to heat through and let those flavors meld. Finally, toss in the green parts of your green onions. A quick stir, and we're done!
⏱️ 1 min - 7
Serve this masterpiece immediately over fluffy steamed white rice. Garnish generously with fresh chopped cilantro. For an extra kick, drizzle with some crispy chili oil. Now we serve! This is 10 out of 10, Wolf of Wok Street style! Enjoy!