Black Pepper Beef Stir-Fry
Thin slices of flank steak velveted with a pinch of baking soda and a cornstarch-soy marinade so they stay incredibly tender, seared hot, then tossed with onion and red and green bell peppers in a glossy, savory sauce with a bold kick of coarsely cracked black pepper. A Chinese restaurant favorite in about 30 minutes.
At a glance
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