Red Ginger Exotica
White, Shari
Buy this Art Print at AllPosters.com

La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Pepper Steak

"One cannot think well, love well, sleep well,
if one has not dined well."
~ Virginia Woolf, in "A Room of One's Own"

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Best of the Best,
Vol. 8: The Best
Recipes from the
25 Best Cookbooks
of the Year

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Bell Peppers, Washington, USA
Photographic Print
Wild, Jamie &...
Buy at AllPosters.com

Pepper Steak
Food & Wine Archives

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.
 

Index - Beef Recipe Archives
Daily Recipe Index
Recipe Archives Index