Cantonese Black Pepper Beef Stir-Fry

Steps

1. Set a bowl over a scale and add 50 grams of the Lee Kum Kee black pepper sauce.
2. Add 10 grams of chili oil with fermented soybeans, 10 grams of soy sauce, 20 grains of fresh black pepper, a sprinkle of onion powder, a sprinkle of garlic powder, and a sprinkle of MSG to the bowl.
3. Mix all ingredients together to create the stir-fry sauce. This can be made ahead of time and stored in the fridge.
4. Slice the garlic cloves with vertical slits then horizontal before finally going across into a mince; do the same with 1/4 of a shallot, slicing vertically and then across into a small dice.
5. Slice the yellow and red bell peppers as thin as possible. Slice the red onion as thin as possible.
6. Cut off chunks of flank steak (200 grams total) and slice them across the grain into strips as thin as possible.
7. Add the sliced beef to a bowl along with 2 grams of salt, 2 grams of sugar, and 10 grams of Chinese black vinegar. Mix well.
8. Set a wok over high heat and add a 5 gram drizzle of neutral oil around the pan.
9. Quickly sauté the aromatics (minced garlic and shallot) for 45 seconds.
10. Add the sliced onions and peppers to the wok with the aromatics. Cook briefly.
11. Remove the cooked vegetables from the wok into a bowl.
12. Add another 10 gram drizzle of peanut oil to the wok.
13. Toss in the prepared sliced beef and let it sizzle and brown without moving for two minutes.
14. Start moving the beef around after two minutes. Do not overcook the steak; keep it moist.
15. Once the beef is cooked, add the vegetables back into the wok along with 30 grams of the black pepper stir-fry sauce.
16. Bring everything together and let it cook for about a minute to spread the flavors around.
17. Add a splash of corn starch slurry to help thicken everything up. Cook until thickened.
18. Serve the dish over rice.