Chinese Beef with Black Bean Sauce [豉汁牛肉]

Ingredients

• 450 g beef flank steak / bavette (thinly sliced against the grain)
• 60 ml water
• 1 tsp. baking soda
• 2 tsp. cornstarch
• 2 tsp. vegetable oil
• 2 tsp. oyster sauce
• 1 tsp. Shaoxing wine
• 1 1/2 cups chicken broth (or beef stock)
• 45 g black bean and garlic sauce (I used Lee Kum Kee)
• 15 g oyster sauce
• 1/2 tsp. sugar
• 1/2 tsp. soy sauce
• 1/2 tsp. sesame oil
• 1/8 tsp. ground white pepper (or to taste)
• 1 Tbsp. vegetable oil (for the Wok)
• 1 Tbsp. vegetable oil (for the Wok (#2))
• 1 yellow onion (cut into 2.5cm pieces)
• 1 red bell pepper (cut into 2.5cm pieces)
• 1 Tbsp. Shaoxing wine
• 200 g snow peas (trimmed)
• 15 g cornstarch
• 30 ml water