Black Pepper Beef Strips with Onion and Peppers

Cut the beef into strips less than 8 cm long, about 5–10 mm thick and 1 cm wide. Marinate in the refrigerator according to the marinade label. Cut the onion and pepper into strips.

Add 3 g pepper near the end of marinating, then mix in the cornstarch and leave refrigerated for 20 minutes. Heat the peanut oil in a nonstick pan; stir-fry the beef over medium-high heat for about 2 minutes.

Add onion and pepper and stir-fry for 2 minutes. Add salt and the remaining 3 g pepper; stir-fry for 30 seconds. Continue until the beef is cooked through, reaching 63°C where measurable; rest for 3 minutes before serving.