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Pepper Steak

 
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Bell Peppers, Washington, USA
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Wild, Jamie &...
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Pepper Steak
Food & Wine Archives

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Wine Recommendation: The right red for this savory beef? A medium-bodied Bordeaux, such as the 1993 Château Prieuré-Lichine or a lighter Australian
Cabernet Sauvignon, such as the 1993 Chateau Tahbilk. Both have the depth
of flavor and the acidity to stand up to the seasoning and bell peppers.
Servings: 2

Marinated Beef
1 teaspoon Shao-Hsing wine or dry sherry
1/2 teaspoon ginger juice (see Note)
1 teaspoon cornstarch
Pinch of freshly ground white pepper
1/4 pound trimmed London broil,
thinly sliced against the grain

 Sauce
1/4 cup chicken stock
1 tablespoon oyster sauce
2 teaspoons Shao-Hsing wine or dry sherry
2 teaspoons cornstarch
3/4 teaspoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon Asian sesame oil
Pinch of freshly ground white pepper
2 teaspoons peanut oil
1 teaspoon minced fresh ginger
2 medium green bell peppers,
thinly sliced lengthwise
2 tablespoons chicken stock
1 1/2 tablespoons fermented black
beans, rinsed
1 teaspoon minced garlic
Salt

 1. Marinate the beef: In a medium bowl, combine the wine, ginger juice, cornstarch and white  pepper. Add the beef and toss well. Set aside
to marinate for 20 minutes.
2. Make the sauce: Combine all of the ingredients in a small bowl.
3. Set a wok or large skillet over high heat for 30 seconds. Add 1 tea-
spoon of the peanut oil and stir  to coat the wok. When a wisp of
white smoke appears, add the minced ginger and stir-fry for 10
seconds. Add the peppers and stir-fry for 45 seconds. Add 1
tablespoon of the stock and stir-fry until the peppers turn bright
green, about 2 minutes. Transfer the peppers to a plate.
4. Return the wok to the burner and add the remaining 1 teaspoon peanut
oil; stir to coat the wok. When a wisp of white smoke appears, add
the black beans and garlic and stir-fry until fragrant, about 45 seconds.
Add the beef and the marinade; spread the meat in an even layer and
let cook undisturbed for 30 seconds. Turn the beef, add the remaining
1 tablespoon of stock and stir well.
5. Return the peppers to the wok and stir-fry for 1 minute. Make a well
in the center of the wok, pushing everything up the sides slightly; stir
the sauce and pour it in. Stir until the sauce boils and  thickens, about
1 minute. Add a pinch of salt and serve hot.

Note: To make 1/2 teaspoon of ginger juice, put 1 teaspoon of finely
grated fresh ginger in a tea strainer and press to extract the juice.
 

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