Pepper Steak

By RoketJSquerl

Ingredients

• 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
• 1/4 cup soy sauce (divided)
• 1/3 cup shaoxing wine or dry sherry (divided)
• 2 tablespoons corn starch
• 1/3 cup low-sodium homemade or store-bought chicken stock
• 1 tablespoon sesame oil
• 1 tablespoons sugar
• 1 tablespoon freshly ground black pepper
• 2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
• 1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
• 1 medium onion, cut into 1-inch strips from pole to pole (about 1 1/2 cups)
• 2 medium cloves garlic, finely minced (about 2 teaspoons)
• 2 teaspoons finely minced fresh ginger
• 3 scallions, whites only, finely minced
• 4 tablespoons vegetable, peanut, or canola oil
• Kosher salt to taste

Preparation

Step 1

Combine beef, 1 tablespoon soy sauce, and 1 tablespoon xiaoshing wine in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature and up to 3 hours.

Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining xiaoshing wine, chicken stock, sesame oil, sugar, and pepper. Set aside. Combine peppers and onions in a bowl and set aside. Combine garlic, ginger, and scallions in a bowl and set aside.


When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding beef to same bowl.

Wipe out wok. Repeat with 1 more tablespoon oil and half of peppers and onions. Transfer to bowl with beef. Repeat with remaining oil and remaining peppers/onions. Return wok to high heat until smoking. Return peppers/onions/beef to wok and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. Add sauce and cook, tossing and stirring constantly until lightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve