Subj : 100 Easy dinners - 69
To   : All
From : Dave Drum
Date : Thu Dec 05 2024 07:34 pm

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... 1.5 oz base spirit, 3/4 oz of a fortified wine = cocktail.
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