“An oldie but a goodie. Ever wonder how Chinese restaurants get their meat so tender? The secret is in the marinade. This is another classic dish served at our restaurant.”

Ingredients Nutrition


  1. Combine oyster sauce, 2 tsp cornstarch, 1/4 tsp black pepper, baking powder in a bowl. Mix well and add steak. Let the mixture marinate for at least 10 minutes.
  2. Combine broth, rice wine, dark soy sauce, sugar, and remaining 1/4 tsp black pepper in a small bowl to make sauce.
  3. Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add garlic and ginger to cook until fragrant. Add beef and stir-fry until no longer pink, about 1 1/2 to 2 minutes. Remove meat from wok.
  4. Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute then add the 2 tbs water.
  5. Stir-fry for another 2-3 minutes until tender-crisp.
  6. Return meat to wok and add sauce. Bring to a boil then add cornstarch solution, stirring, until boils again and thickens.
  7. Garnish with jalapeno slices and serve with rice.

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