Kampot Pepper Beef
- Serves: 2
- Complexity: easy
- 8 ounces flank steak
- 1-1/2 tablespoon soy sauce
- 1-1/2 tablespoon oyster sauce
- 1-1/2 tablespoon Chinese wine or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon corn starch
- 1 inch fresh ginger, peeled & sliced
- 1-1/2 teaspoon cracked black pepper
- 2 tablespoon canola oil
- 1/2 large onion, sliced
- 1 celery stalk, sliced
- 1 clove garlic, minced
- 1 red bell pepper, cut into bite-size pieces
Slice the flank steak across the grain into 1/3-inch thick slices. Cut the slices into bite-sized pieces. Mix soy sauce, oyster sauce, Chinese wine, sesame oil, sugar, corn starch and 1 teaspoon of the pepper in a large bowl. Add beef and toss to coat. Set aside and marinate for at least 15 minutes. Using a slotted spoon, transfer beef to another bowl, reserving excess marinade.
Heat oil in a wok or large nonstick skillet over medium-high flame. Add beef to skillet and stir fry for about 2 minutes, tossing frequently. Transfer back to bowl.
Add onion, bell pepper, ginger, celery and garlic to pan. Cook, stirring constantly, for about 2 minutes.
Return beef to pan along with reserved marinade and cook about 1 minute longer. Transfer to serving dish and top with remaining ground pepper.
Serve with rice.