Pepper Steak

rachaelray.com

Janice Collins Brooks

subheading: For the meat and marinade:

1½ pounds flank steak, halved lengthwise and thinly sliced against grain

2 tablespoons Shaoxing or dry sherry

2 tablespoons soy sauce

2 tablespoons cornstarch mixed with splash water, stir with fork

subheading: For the sauce:

1 cup beef stock or bone broth

3 tablespoons light soy sauce

3 tablespoons Shaoxing or dry sherry

1 tablespoon dark soy sauce or hoisin Sauce

1 tablespoon sugar or light brown sugar

1 tablespoon coarse black pepper

2 teaspoons dark sesame oil

subheading: To prepare and serve:

3 tablespoons peanut oil

3 medium or 2 large bell peppers (any colors), seeded and sliced

1 large white onion, sliced

Salt

2 inches ginger root, peeled and minced or grated

4 large cloves garlic, thinly sliced

Rice, for serving

subheading: Optional toppings:

Thinly sliced scallions

Toasted sesame seeds

Fried eggs, soft to medium yolks (for brunch service or early dinner this is a fun texture to add)

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