Ingredients

Protein

• 1½ lb flank steak or sirloin, thinly sliced against the grain

Vegetables

• 1 cup fresh lotus root, peeled and thinly sliced

• 1 red bell pepper, julienned

• 1 cup snow peas, trimmed

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, finely grated

• 2 green onions, sliced (for garnish)

Marinade

• 2 tbsp Shaoxing wine

• 1 tbsp light soy sauce

• 1 tsp dark soy sauce

• 1 tsp cornstarch

• 1 tsp toasted sesame oil

Sauce

• 3 tbsp oyster sauce

• 1 tbsp black vinegar

• 1 tsp sugar

• 1½ tsp freshly cracked Sichuan black peppercorns

• ¼ cup beef stock

Cooking

• 2 tbsp high-smoke-point oil (avocado or peanut oil)

Preparation

1. Marinate the Beef
   In a bowl, combine all marinade ingredients. Add beef slices and toss until evenly coated. Let rest for 20–30 minutes.

2. Preheat the Skillet
   Place the Platinum Jumbo Gourmet Skillet over medium-high heat. Once hot, add oil and allow it to shimmer.

3. Sear the Beef
   Add the beef in a single layer, working in batches if necessary to avoid overcrowding. Sear quickly until browned but still tender. Remove and set aside.

4. Stir-Fry the Aromatics and Vegetables
   Lower heat slightly. Add garlic and ginger, stirring briefly until fragrant. Add lotus root and stir-fry for 2–3 minutes until lightly golden and crisp-tender. Add bell pepper and snow peas; cook another 1–2 minutes.

5. Build the Sauce
   Return beef to the skillet. Pour in sauce ingredients and toss continuously. Increase heat slightly and allow the sauce to reduce and glaze the beef evenly, about 2–3 minutes.

6. Finish and Serve
   Adjust seasoning if needed. Garnish with green onions and serve immediately over jasmine rice or alongside hand-pulled noodles.