Beef Stir-Fry with Bell Peppers and Black Pepper Sauce for Two | America's Test Kitchen

Ingredients

• 2 teaspoons plus 2 tablespoons water
• 1/8 teaspoon baking soda
• 1/2 pound flank steak, trimmed, cut into 2- to 2 1/2 inch strips with grain, each strip cut crosswise against grain into 1/4-inch thick slices
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons dry sherry or Chinese rice wine
• 1 1/2 teaspoons cornstarch
• 1 1/4 teaspoons packed light brown sugar
• 1/2 tablespoon oyster sauce
• 1 teaspoon rice vinegar
• 3/4 teaspoon toasted sesame oil
• 1 teaspoon coarsely ground pepper
• 4 teaspoons vegetable oil
• 1/2 red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
• 1/2 green bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
• 3 scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger