Pepper Onion Beef

This Chinese restaurant-style beef gets its crispy exterior from a quick deep-fry before the final wok toss. Flank steak is sliced thin across the grain, marinated in soy sauce, dry sherry, and fresh ginger, then dropped into hot peanut oil for just one minute. That flash fry sears the outside while keeping the inside tender and pink.

After draining, the beef goes back into a screaming hot wok with garlic, scallions, a pinch of sugar, and generous amounts of freshly ground black pepper. The pepper is the star, so don’t be shy. You want enough that it hits the back of your throat with every bite.

Slicing the flank steak thin against the grain is what keeps it from being chewy. Cut with the grain and no amount of frying will save the texture.

Kitchen Tips

• Drain the marinade thoroughly before deep frying. Wet meat splatters violently in hot oil.
• Separate the beef slices before adding them to the oil. Clumped pieces steam instead of frying and stick together.
• Keep the final wok toss fast, under a minute. The beef is already cooked from the deep fry. You’re just heating it through and coating it in the pepper and aromatics.

Variations

• Skip the deep fry and sear the marinated beef in a dry, smoking-hot wok for a lighter version.
• Add sliced bell peppers or snap peas with the scallions for more vegetables.
• Use ribeye instead of flank steak for a more marbled, richer result.