Sizzling Black Pepper Steak

Prepare the beef: slice thin against the grain. In a bowl toss beef with 1 tbsp dark soy sauce and 1 tbsp potato starch until evenly coated; let it sit 10 minutes while you prep the vegetables.

Heat a wok or large skillet over high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat.

Add the beef in a single layer and stir-fry quickly—keep it moving so it sears and doesn’t stick—about 2–3 minutes until browned but not fully cooked through. Remove the beef to a plate and set aside.

Add the remaining 1 tbsp oil to the wok if needed. Add the green onions and sliced capsicum and stir-fry on high for 1–2 minutes until slightly softened but still crisp. Push the vegetables to the side or remove them with the beef.

Lower heat slightly, add the minced garlic to the hot wok and stir briefly (about 15–30 seconds) until fragrant. Add 1–2 tsp freshly cracked black pepper (or to taste) and the remaining ½ tbsp dark soy sauce and the sesame oil; stir to combine and release the flavors.

Return the beef and vegetables to the wok and toss together. If the sauce is thin, mix the potato starch slurry (1 tbsp potato starch + 1–2 tbsp cold water) until smooth, then pour into the wok and stir quickly until the sauce thickens and coats the beef, about 30–60 seconds.

If using a sizzling hot plate or cast-iron skillet, heat the plate until very hot and transfer the beef and vegetables onto it to serve immediately for the classic sizzle. Otherwise, serve straight from the wok onto plates.

Garnish with extra cracked black pepper or sliced green onions and serve hot with steamed rice.