Stir-Fried Beef with Black Pepper

One batch yields 2 or more servings, with a vegetable dish. Recipe source: Kian Lam Kho's Phoenix Claws and Jade Trees (2015, Potter)

1 tablespoon Shaoxing rice wine
1 teaspoon regular soy sauce
1 teaspoon tapioca starch or scant 1 teaspoon cornstarch
12 ounces | 360g well-trimmed beef top sirloin tenderloin or your favorite steak, cut against the grain into strips a scant ¼ inch (6 mm) thick

2 tablespoon oyster sauce
1 tablespoon dark soy sauce, or 2 teaspoons regular soy sauce and 1 teaspoon molasses
2 tablespoon Shaoxing rice wine
1 teaspoon sugar
⅓ cup | 90 ml water
2 teaspoons tapioca starch, or 1 ¾ teaspoons cornstarch
½ cup | 120 ml neutral oil, such as canola
6 thin slices fresh, peeled ginger
2 cloves garlic, thinly sliced
1 medium onion, halved and sliced ⅛ inch | 3 mm thick
1 tablespoon black peppercorns, coarsely cracked
Cilantro sprigs, for garnish

Combine the velveting mixture in a bowl then add the beef. Mix well with chopsticks and set aside to marinate for 20 minutes.
Meanwhile, combine the sauce ingredients in another bowl. Set near the stove.
Heat the oil in a wok over high heat to about 350F (180C). Nearby, have a bowl with a mesh strainer nestled inside.
When the oil is ready, add the beef. Quickly fry for 45 to 60 seconds, stirring, until the beef is brown and about 75 percent done. Remove off heat. Use a slotted spoon to transfer the beef to the strainer to drain. Carefully pour the oil in the wok into a bowl to cool.
Wash the wok and dry it. Reheat on high and add 2 tablespoons of oil (you can use the oil from the pass-through step, if you like). Dump in the ginger, garlic, and onion. Cook until aromatic, 15 to 30 seconds. Return the beef and add the peppercorns. Stir-fry briefly for 15 seconds to combine and heat through, then add the sauce. Cook, stirring, until the sauce thickens, about 1 minute. Transfer to dish, garnish the cilantro and serve.