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 Corn starch
  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" wide pieces along the
  grain, then cut into thin slices against the grain. In a bowl,
  combine the steak, corn starch, black pepper, 2-1/2 tb soy sauce,
  and 2 tb 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
  1-1/2 minutes.

  Add the meat back to the pan, along with the Shaoxing wine, honey,
  and the remaining 1 tb 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.

  Recipe by Eric Kim

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

  Uncle Dirty Dave's Archives

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