Ingredients
Directions
1. Season steak on both sides with salt. Place on a rack set over a plate and refrigerate, uncovered, for at least 3 hours or for up to 24 hours.
2. Pat steak dry with a paper towel. Generously sprinkle pepper, to taste, on both sides and press it to stick to the steak.
3. Heat a lightly oiled skillet or barbecue over high heat. Add steak (it should sizzle loudly) and pan-fry or grill for 1 to 2 minutes or until a dark brown crust develops. Flip the steak and cook for about 1 minute or until the crust develops. Flip again, then cook, flipping about every minute until a thermometer inserted sideways into steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
4. Transfer to a plate or cutting board and let rest for 10 minutes. Preferably, refrigerate until chilled, or at the very least let it cool completely.
5. Transfer steak to a cutting board, if necessary. Slice across the grain into thin strips. Set aside.
6. Stir-Fry: Combine oyster sauce, soy sauce, fish sauce and 2 tbsp (30 mL) water in a small bowl; set aside.
7. Heat a wok or nonstick skillet over medium heat; add enough oil to coat the bottom. Add garlic to your taste and cook, stirring occasionally, until just starting to turn golden. Add 1 to 2 tsp (5 to 10 mL) ground black pepper, to taste, and stir to mix with the oil. Add onion and sweet pepper; cook, stirring, for about 1 minute or until tender.
8. Stir in oyster sauce mixture; cook, stirring, for about 10 seconds. Increase heat to high and add sliced steak; cook, stirring for 20 to 30 seconds or just until heated though. Serve immediately over hot rice.
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Tips
Remove the stir-fry from the pan as soon as possible to avoid overcooking the vegetables and beef.
If using a very thick steak (1 inch/2.5 cm or more) you may want to sear on both sides then finish the cooking in a preheated 350°F oven, especially if you like the steak well-done.