Ingredients
-
- 1 green bell pepper, cubed into bite-sized pieces
- 1 red bell pepper, cubed into bite-sized pieces
- 1 small onion, cubed into bite-sized pieces
- 3-4 cloves garlic, finely minced
- 2 tbsp butter
- Cooking oil
For the Marinade
-
- 1 1/2 lb ribeye or beef tenderloin, cubed into bite-sized pieces
- 1 tbsp oyster sauce
- 1 tbsp shao xing cooking wine
- 1/2 tbsp soy sauce
- 1/2 tbsp dark soy sauce
- 1 tsp sugar
- 1/4 tsp baking soda (to tenderize)
- 1/4 tsp kosher salt
For the Sauce
- 2 tbsp oyster sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp cornstarch (to thicken sauce)
- 2 tsp sugar
- 1/4 tsp ground black pepper
Directions
- Prep and cut the bell pepper, onion, and garlic. Set aside.
- Marinate the beef with oyster sauce, shao xing wine, soy sauce, dark soy sauce, sugar, baking soda, and kosher salt. Allow it to marinate for 15 mins.
- In a small bowl, combine oyster sauce, dark soy sauce, cornstarch, sugar, and black pepper to make the sauce. Set aside.
- Heat the Blackstone griddle on high heat and add cooking oil to coat the griddle.
- Sauté onions and garlic for 1 minute or until onions are slightly translucent. Then add red and green bell peppers and sauté for another 1-2 minutes. Set to one side of the griddle.
- Melt butter on the other side of the griddle. Add the marinated beef and spread it out evenly on the griddle to char on each side. Cook about 2-3 mins on each side.
- Once the beef is about 90% cooked, toss in the peppers and onions together along with the sauce. Sauté for another minute or two.
- Serve warm over rice or enjoy by itself!
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