“A cold wok is a broken heart.”
- Heat wok until smoking hot (test with drop of water—it should dance).
- Add 1 tbsp oil → swirl to coat. Oil should ripple like liquid mercury.
- Sear beef in one layer (never crowded!). Cook 60 sec → flip → 30 sec. Edges should char slightly—this is wok hei.
- Remove IMMEDIATELY—residual heat finishes cooking. Overcook = shoe leather.
3. Stir-Fry the Veggies (The Fire)
“Peppers scream when they’re happy—listen for the sizzle.”
- Add 1 tbsp oil to wok.
- Toss in garlic + ginger → stir 15 sec until fragrant (not brown!).
- Add onions + peppers → stir-fry 2 mins on high heat. Peppers should crackle—not steam.
- Splash 2 tbsp water → cover 30 sec. Steam = crisp-tender perfection.
4. Make the Sauce (The Grand Finale)
“Sauce should coat the back of a spoon like a vow.”
- Whisk sauce mix: soy + oyster + hoisin (if using) + sugar + vinegar + cornstarch slurry.
- Push veggies to sides → pour sauce into center. Simmer 60 sec until thick and glossy.
- Return beef to wok → toss 15 sec until coated. Stirring too long = broken sauce.
5. Serve with Reverence (The Offering)
“Rice must be warm, beef must be hot.”
- Spoon steaming jasmine rice into pre-warmed bowls (run bowls under hot water first).
- Top with pepper steak → extra sauce. Never drown the rice—sauce should pool at edges.
- Garnish with scallion rings (never parsley—this isn’t Italian food).
You Must Know
🔥 Wok must be smoking hot—cold wok = steamed, not seared beef
🌶️ Peppers must crackle—no steaming = soggy disaster
🥢 Sauce must thicken off-heat—boiling = broken sauce
💡 My #1 pro tip: Add 1 tsp Shaoxing wine to sauce—Ah Ma’s secret for depth (never cooking wine!)
