Si Jiao Ngau Yuk

Before you start

• Velvet the beef.

  In a bowl, vigorously mix the beef with 1 tablespoon of the soy sauce, 1 teaspoon of the sugar, the Shaoxing wine, 1 tablespoon of the water, and the baking soda until the liquid is entirely absorbed. Fold in 1 tablespoon of the cornstarch until a tacky coating forms, then stir in 1 tablespoon of the neutral oil to seal it. Let rest for 15 to 20 minutes at room temperature.

• Tame the black beans.

  Transfer the rinsed black beans to a small bowl or cutting board. Add the minced garlic and the remaining 1/2 teaspoon of sugar, then use the back of a spoon or a knife handle to lightly mash them into a coarse paste. This crucial step releases the essential oils and prevents bitter, overpowering bites.

• Mix the slurry.

  In a small bowl, whisk together the oyster sauce, remaining 1 tablespoon of soy sauce, sesame oil, white pepper, the remaining 3 tablespoons of water, and the remaining 1 teaspoon of cornstarch. Set aside.

Ingredients

• flank steak or sirloin1 lb
• light soy sauce2 tbsp
• sugar1 1/2 tsp
• Shaoxing wine1 tbsp
• water1/4 cup
• baking soda1/4 tsp
• cornstarch4 tsp
• neutral cooking oil1/4 cup
• fermented black beans2 tbsp
• garlic3 med cloves
• green bell pepper1 med
• red bell pepper1/2 med
• yellow onion1/2 med
• oyster sauce1 tbsp
• toasted sesame oil1/2 tsp
• ground white pepper1/4 tsp

Method

1. 01

   Execute the first sear.

   Heat a carbon steel wok or a large, heavy skillet over high heat until wisps of smoke appear. Add 2 tablespoons of neutral oil, spread the marinated beef into a single layer, and leave completely undisturbed for 45 to 60 seconds to develop a deep, caramelized crust. Toss vigorously for another 30 seconds until roughly 70 percent cooked, then immediately remove the beef and its juices to a clean plate.

2. 02

   Bloom the aromatics.

   Wipe the pan quickly with a paper towel to remove any burnt proteins. Add the remaining 1 tablespoon of fresh oil and reduce the heat to medium. Add the mashed black bean and garlic paste, stirring continuously for 15 seconds until the kitchen smells profoundly aromatic and savory.

3. 03

   Stir-fry the vegetables fast and hot.

   Turn the heat back to its absolute maximum. Add the onion and toss for about 1 minute until the edges begin to turn golden. Add the green and red bell peppers, stir-frying for exactly 45 to 60 seconds. Do not overcook them; they must remain vibrant and crisp so they don't release water and ruin your sauce.

4. 04

   Converge and gloss.

   Return the beef and its resting juices to the wok. Give the pre-mixed slurry a final stir to lift the cornstarch from the bottom, and pour it over the ingredients. Toss vigorously for 30 seconds. The sauce will rapidly boil, transition from cloudy to glossy, and cling tightly to the beef and vegetables. Serve immediately.

Notes

• The Salt Prohibition.

  Forget whatever you've read about seasoning your meat with salt at every stage. In a high-heat wok, salt is the enemy of tender beef. It initiates osmosis, drawing out moisture and guaranteeing a tough, chewy result. Rely entirely on the soy sauce and sugar in the marinade to tenderize and flavor.

• Wok Hei at Home.

  Your standard residential stove doesn't have the jet-engine BTUs of a street-side Dai Pai Dong. You compensate with strategy. By searing the beef in two stages and briefly clearing the pan before hitting the vegetables, you prevent the wok's temperature from nosediving and boiling the meat in its own juices.