Ingredients
For the Beef Marinade
1 lb flank steak or sirloin, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Stir-Fry
2 tablespoons vegetable oil
8–10 dried red chilies
3 cloves garlic, minced
1 inch fresh ginger, minced
1 red bell pepper, sliced
½ yellow onion, sliced
¼ cup roasted peanuts
2 green onions, chopped
For the Sauce
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sugar
¼ cup water
1 teaspoon cornstarch
Instructions
Marinate the Beef
In a medium bowl, mix the beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Let it sit for 15 minutes to absorb flavor while you prep the other ingredients.
Make the Sauce
In a small bowl, whisk together soy sauce, dark soy sauce, vinegar, hoisin, sugar, water, and cornstarch until smooth. Set aside.
Cook the Beef
Heat 1 tablespoon oil in a large wok or skillet over high heat. Add the beef in a single layer and sear for 1–2 minutes per side until lightly browned. Don’t overcook. Remove and set aside.
Stir-Fry the Veggies
In the same pan, add the remaining tablespoon of oil. Toss in the dried chilies and stir for 20 seconds, then add garlic, ginger, bell pepper, and onion. Stir-fry 1–2 minutes until just tender.
Combine Everything
Return the beef to the pan. Pour in the sauce and stir to coat evenly. Cook for 1–2 minutes until the sauce thickens and the beef is fully cooked.
Finish & Serve
Stir in the peanut
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