MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pepper Steak
Categories: Beef, Vegetables, Herbs, Wine, Rice
Yield: 4 servings

1 lb Beef flank or skirt steak
1 tb Cornstarch
2 1/2 ts Fresh ground black pepper;
- more for serving
3 1/2 tb Soy sauce; more to taste
2 tb Neutral oil; more for
- stir-frying
2 md Fresh bell or Cubanelle
- peppers; in 1" pieces
1 md Yellow onion; in 1" pieces
3 cl Garlic; crushed, thin
- sliced
1 Piece (1 1/2") ginger;
- peeled, crushed, thin
- sliced
Salt
1/4 c Shaoxing wine or dry sherry
2 tb Honey
Cooked white rice; for
- serving

Marinate the beef: Cut the steak into 2- or 3-inch-wide
pieces along the grain, then cut into thin slices
against the grain. In a bowl, combine the steak,
cornstarch, black pepper, 2 1/2 tablespoons soy sauce
and 2 tablespoons oil. Toss to mix, cover and marinate
at room temperature for up to 30 minutes, or in the
refrigerator for up to 12 hours.

Stir-fry the beef: Heat a large wok or skillet over
medium-high until a splash of water dropped into the pan
evaporates quickly. Add enough oil to generously coat
the pan, then add the beef in a single layer. Cook
without flipping until the meat is browned around the
edges, 2 1/2 to 3 minutes, then stir constantly until
browned all over, about 30 more seconds. Transfer to a
plate.

Add the peppers, onion, garlic and ginger to the same
wok, still over medium-high heat. Season with salt and
pepper. Cook, stirring occasionally, until the
vegetables start to soften, 1 to 11/2 minutes.

Add the meat back to the pan, along with the Shaoxing
wine, honey and the remaining 1 tablespoon soy sauce.
Cook, stirring constantly and scraping up any stuck-on
bits, until the liquid reduces greatly and slicks the
vegetables and beef, 30 seconds to 1 minute. Taste and
adjust seasoning with salt, pepper or soy sauce as
desired. Serve immediately with rice.

By: Eric Kim

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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