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

Ingredients

• 1 tablespoon plus 1/4 cup water
• 1/4 teaspoon baking soda
• 1 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
• 3 tablespoons soy sauce
• 3 tablespoons dry sherry or Chinese rice wine
• 3 teaspoons cornstarch
• 2 1/2 teaspoons packed light brown sugar
• 1 tablespoon oyster sauce
• 2 teaspoons rice vinegar
• 1 1/2 teaspoons toasted sesame oil
• 2 teaspoons coarsely ground pepper
• 3 tablespoons plus 1 teaspoon vegetable oil
• 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
• 1 green bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
• 6 scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger