These Healthy Stir Fries will (quickly) improve your life.

Ingredients

• 50 g Lee Kum Kee Black Pepper Sauce (store‑bought, peppery Chinese sauce)
• 10 g Chili Oil with Fermented Soybeans (adds heat and umami; specialty item)
• 10 g Soy Sauce (regular light soy sauce)
• 4 g Fresh Black Pepper (about 2 teaspoons, freshly cracked)
• 0.5 tsp Onion Powder
• 0.5 tsp Garlic Powder
• 0.5 tsp MSG (optional flavor enhancer)
• 2 Garlic Cloves (peeled and minced)
• 0.25 Shallot (one‑quarter of a medium shallot, diced)
• 1 Yellow Bell Pepper (thinly sliced)
• 1 Red Bell Pepper (thinly sliced)
• 1 small Red Onion (thinly sliced)
• 200 g Flank Steak (thinly sliced across the grain)
• 2 g Salt
• 2 g Sugar
• 10 g Chinese Black Vinegar (optional, adds tang)
• 5 g Neutral Oil (e.g., canola) (for aromatics)
• 10 g Peanut Oil (high smoke point for searing beef)
• 1 tsp cornstarch + 2 tsp water Cornstarch Slurry (mixed just before adding)
• 180 g White Rice (uncooked, yields about 2 cups cooked)

Instructions

1. Make the Black Pepper Sauce

   In a small bowl, combine 50 g Lee Kum Kee black pepper sauce, 10 g chili oil with fermented soybeans, 10 g soy sauce, 4 g freshly cracked black pepper, a pinch of onion powder, garlic powder and MSG. Stir until smooth. Set aside; the sauce can be refrigerated for up to 5 days.

   Time: PT5M

2. Prep Aromatics

   Peel 2 garlic cloves, slice them lengthwise then crosswise, and mince. Dice ¼ of a shallot into small pieces.

   Time: PT3M

3. Slice Vegetables

   Thinly slice one yellow bell pepper, one red bell pepper, and one small red onion. Set aside in a bowl.

   Time: PT3M

4. Marinate the Beef

   Trim any excess fat from the flank steak, then slice 200 g across the grain into very thin strips. In a bowl, toss the beef with 2 g salt, 2 g sugar, and 10 g Chinese black vinegar. Let sit while you prep the rest (about 2 minutes).

   Time: PT2M

5. Heat Wok and Sauté Aromatics

   Place the wok over high heat. When shimmering, add 5 g neutral oil. Add the minced garlic and diced shallot, stir‑fry for about 45 seconds until fragrant.

   Time: PT1M

   Temperature: high heat

6. Cook Vegetables

   Add the sliced bell peppers and red onion to the wok. Stir‑fry for 2 minutes until just tender. Optional: use a kitchen torch to char the edges for a smoky flavor. Transfer vegetables to a side bowl.

   Time: PT2M

   Temperature: high heat

7. Sear the Beef

   Add another 10 g peanut oil to the wok. When hot, add the marinated beef strips in a single layer. Let sit without moving for 2 minutes to develop a brown crust, then stir‑fry for another 1 minute until mostly cooked.

   Time: PT3M

   Temperature: high heat

8. Combine Beef, Veggies, and Sauce

   Return the cooked vegetables to the wok. Pour in 30 g of the prepared black pepper sauce. Toss everything together and cook for 1 minute so the sauce coats the meat and veg.

   Time: PT1M

   Temperature: high heat

9. Thicken with Cornstarch Slurry

   Stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water). Cook for 30 seconds until the sauce glazes the ingredients.

   Time: PT30S

   Temperature: high heat

10. Serve

    Plate 1 cup cooked white rice per serving, then spoon the black pepper beef stir‑fry over the rice. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

612

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Lee Kum Kee Black Pepper Sauce: homemade black pepper sauce, Thai sweet chili sauce (less peppery)
• Instead of Chili Oil with Fermented Soybeans: regular chili oil, sambal oelek mixed with oil
• Instead of Soy Sauce: tamari (gluten‑free), coconut aminos
• Instead of Fresh Black Pepper: ground black pepper
• Instead of Onion Powder: finely minced fresh onion
• Instead of Garlic Powder: fresh minced garlic
• Instead of MSG: nutritional yeast
• Instead of Garlic Cloves: garlic paste
• Instead of Shallot: red onion
• Instead of Yellow Bell Pepper: red bell pepper
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Red Onion: white onion
• Instead of Flank Steak: sirloin steak, flank steak substitute: skirt steak
• Instead of Salt: kosher salt
• Instead of Sugar: honey (use less), maple syrup (use less)
• Instead of Chinese Black Vinegar: rice vinegar, apple cider vinegar (use less)
• Instead of Neutral Oil (e.g., canola): vegetable oil
• Instead of Peanut Oil: canola oil, vegetable oil
• Instead of Cornstarch Slurry: arrowroot powder slurry
• Instead of White Rice: jasmine rice, brown rice

Equipment Needed

• Wok
• Digital Kitchen Scale
• Sharp Chef Knife
• Cutting Board
• Mixing Bowls
• Spatula or Wok Ladle
• Small Saucepan (for slurry) (optional)

Critical Steps — Do Not Skip

• Slice the flank steak very thin across the grain for tenderness.
• Do not overcook the beef; it should stay moist.
• Use a cornstarch slurry to achieve the proper sauce thickness.

Chef Tips from the Video

• A high‑heat wok creates the characteristic "wok‑hei" (breath of the wok) for authentic flavor.
• If you don't have a kitchen torch, finish the vegetables under a broiler for a similar char.
• Use a rice cooker to have perfectly cooked rice ready while you stir‑fry.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked beef and sauce separately for up to 1 month; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the black pepper sauce in advance and store in the fridge.
• Slice and marinate the beef up to 24 hours ahead for deeper flavor.
• Cook rice ahead of time and reheat in the microwave before serving.

Frequently Asked Questions