Black Pepper Beef (Sapi Lada Hitam)

Again from the blogchef. I'm so happy that I'm eventually able to make this dishes. The taste is precisely what I've expected.

Because I'm a moslem, I'm not allowed to drink alcohol. So I substituted the rice wine with apple juice. And I also substituted sesame oil with olive oil, just because I don't have the sesame oil in my cabinet.

So here it is.

Ingredients:
Marinade-
2 tablespoons soy sauce
1/2 tablespoon rice wine (or apple juice)
1/2 teaspoon sesame oil (or olive oil)
2 garlic cloves (minced)/2 teaspoon minced garlic
Black Pepper Sauce-
1 tablespoon oyster sauce
1 tablespoon water
1/2 tablespoon soy sauce
1/2 tablespoon rice wine (or apple juice)
1 tablespoon sugar
1/2 teaspoon sesame oil (or olive oil)
1 teaspoon freshly ground black pepper (or to taste)
Other-
1/2lb flank steak (sliced into thin strips)
1 cup broccoli florets (optional, I don't use it)
2 tablespoons vegetable oil


Cooking Instructions:
Step 1: In a medium bowl or sealable bag combine 2 tablespoons soy sauce, ½ tablespoon wine, ½ teaspoon sesame oil, and 2 minced garlic cloves. Add steak, toss with the marinade and cover and refrigerate for 1 hour.
Step 2: In a medium bowl mix together 1 tablespoon oyster sauce, 1 tablespoon water, ½ tablespoon rice wine, 1 tablespoon sugar, ½ teaspoon sesame oil, and 1 teaspoon freshly ground black pepper.
Step 3: Heat 1 tablespoon of oil in a wok or large skillet to high heat. Remove beef from the marinade with a slotted spoon and add to the wok. Stir fry for about 3 minutes or until the steak is fully cooked. Remove from the pan and set aside.
Step 4: Add another tablespoon of oil to the wok or skillet. Add broccoli florets and stir fry until they have reached your desired tenderness. Return the beef to the wok. Add the sauce to the skillet and cook until heated through. 
*If you feel that the beef has not tendered enough, you may add additional water to the wok and cook it through again until you reach the desired tenderness.