A lightning-fast wok dish pairing velveted beef slices with snappy green peppers, all coated in a gutsy fermented black bean glaze.
This high-heat classic demands mise en place—once the wok ignites, the cooking happens in minutes. The fermented black beans provide a deep, salty umami that balances the sweet crunch of barely-cooked peppers.
Toss the beef strips with 1 teaspoon cornstarch, 1 tablespoon soy sauce, and the Shaoxing wine. Let it sit at room temperature while you prep the remaining ingredients—about 10 minutes.
Stir together the remaining soy sauce, oyster sauce, and the cornstarch slurry in a small bowl until smooth.
Heat half the oil in a wok or large skillet over high heat until smoking. Lay the beef in a single layer and sear undisturbed for 1 minute, then toss until browned but still slightly pink—about 1 minute more. Transfer to a plate.
Add the remaining oil to the wok. Throw in the pepper strips and a pinch of salt. Stir-fry for 2 minutes until the edges begin to blister but the peppers still have crunch.
Push the peppers to the side. Add the black beans, garlic, ginger, and scallion whites to the center. Stir-fry for 30 seconds until fragrant, then mix everything together.
Return the beef to the wok, pour in the sauce, and toss constantly for 1–2 minutes until the liquid thickens into a glossy glaze that clings to the meat. Scatter the scallion greens over the top and serve immediately with steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
