Stir-Fried Beef with Onions and Peppers

Ingredients

• 12 ounces flank steak, placed in the freezer for 30 minutes
• 4 teaspoons plus 2 1/2 tablespoons soy sauce
• 2 tablespoons dry sherry, divided
• 1/2 teaspoon black pepper, freshly ground
• 3 teaspoon cornstarch, divided
• 3 tablespoons vegetable oil, divided
• 1 teaspoon sugar
• 2 medium onions, cut into 1/4-inch-thick slices
• 1/2 medium green bell pepper, stemmed, seeded, and julienned
• 1/2 medium red bell pepper, stemmed, seeded, and julienned

Directions

1. Slice the beef with the grain into 2-inch-wide strips. Turn those strips, then cut across the grain into 1/4-inch-thick pieces. Working with 4 or 5 slices in a stack, cut them into 2-inch-long matchsticks.
2. In a medium-sized bowl, whisk 4 teaspoons soy sauce with 1 tablespoon dry sherry, the black pepper, 2 teaspoons cornstarch, and 1 tablespoon vegetable oil. Add the beef and toss until it is evenly coated. Leave it to marinate for about 10 minutes.
3. In a small-sized bowl, whisk the remaining 2 1/2 tablespoons soy sauce with 1 tablespoon sherry, 1 teaspoon cornstarch, and the sugar.
4. Set a large wok over high heat. Pour in 1 tablespoon vegetable oil and tilt the wok to coat it. When the oil is just beginning to smoke, add the beef and use a wooden spoon to spread it into a single layer. Let it cook undisturbed for 20 seconds, then stir-fry until the beef is cooked through, about 2 minutes. Move the beef to a plate.
5. Pour the remaining 1 tablespoon vegetable oil into the wok. Still over high heat, let the oil heat until it just starts to smoke, then add the onions. Stir-fry until they start to soften, about 2 minutes. Add the red and green peppers and cook until tender, 1 to 2 minutes. Return the beef to the wok, then add the sauce. Stir everything together and cook until the sauce thickens, about 30 seconds. Transfer to a clean plate and serve with white rice.