Classic Black Pepper Beef Stir Fry

Ingredients:

For the beef:

• 500g Woodburn Grass-fed Angus Diced Beef
• 1 tsp Baking Soda (for velveting)
• 1 tbsp Olive Oil
  

Vegetables and aromatics:

• 1/2 Red Onion, sliced
• 1 Red Capsicum, sliced
• 1 Green Capsicum, sliced
• 2 cloves Garlic, minced
• 2 Spring Onions, sliced (for garnish)
• 1 Onsen egg, optional
  

Marinade:

• 1 tsp freshly Ground Black Pepper
• 1 tbsp Cornstarch
• 1 tbsp Oyster Sauce
• 1 tsp Light Soy Sauce
• 1 tbsp Shaoxing Wine
• 1 tbsp Water
• 1 tbsp Sesame Oil
  
  

Sauce:

• 1 tbsp Cornstarch
• 1 tbsp Water
• 1 tsp Sugar
• 1 tsp Light Soy Sauce
• 1 tsp Dark Soy Sauce
• 1 tbsp Shaoxing Wine
• ½ tsp Salt
• ½ tsp freshly Cracked Black Pepper 
• 1 tsp Oyster Sauce
  

Instructions:

1. Velvet the Beef: Sprinkle baking soda over the diced beef and toss to coat. Let sit for 30 minutes in the fridge. Rinse thoroughly with cold water and pat dry. This step helps tenderize the beef.
   
2. In a bowl, mix all marinade ingredients. Add the beef and toss to coat evenly. Marinate for at least 1 hour (or overnight for best flavor).
3. In a separate bowl, mix all the sauce ingredients until smooth. Set aside.
4. Heat a heavy-based wok or skillet over high heat. Add olive oil, then garlic. Stir-fry for about 30 seconds until fragrant.
5. Add the red onion and red capsicum. Stir-fry for 2–3 minutes until slightly softened but still vibrant.
6. Pour in the sauce mixture and let it simmer for 1 minute, stirring to coat the vegetables.
7. Add the marinated beef to the wok. Stir-fry everything together for 2–3 minutes or until the beef is just cooked through and coated in sauce.
8. Plate over freshly steamed rice. Garnish with sliced spring onions and a generous crack of black pepper