Chinese Pepper Steak

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Flank steak
1		Egg white
1 tablespoon	15ml	Sherry or gin
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Cornstarch
1 1/2 teaspoons	7.5ml	Five-spice powder
4 tablespoons	60ml	Peanut oil
2		Red bell peppers or green - cut 1 inch cubes
1		Onion - cut in 1/2" slices
1		Garlic - large, cut in slices
1/2 cup	118ml	Beef stock
1 tablespoon	15ml	Cornstarch
1 teaspoon	5ml	Sesame oil

Recipe Instructions

Trim away and discard any fat from the flank steak. Cut the meat lengthwise into strips about 2-inches wide, then cut each strip diagonally against the grain into slices 1/4-inch thick.

Mix thoroughly the egg white, sherry, soy, sugar, cornstarch, and five-spice powder in a small bowl; add the meat slices, mix, and marinate for 30 minutes to 1 hour.

Mix the cornstarch with 2 tablespoons of water or beef stock.

Meanwhile place the peppers, onions, oil, garlic, stock, cornstarch mixture, and sesame oil within easy reach of your stove.

Set a wok or a large heavy skillet over high heat for about 1 minute. Add 1 tablespoon peanut oil, turn heat down slightly, and put in the peppers and onions. Stir-fry (tossing frequently) for 4 minutes or until just tender; remove with a slotted spoon. Add to the wok or skillet the remaining 3 tablespoons oil and heat until almost smoking.

Add the garlic slices and stir for a few seconds, removing them before they turn brown. Discard. Immediately add the meat in its marinade and stir-fry for 3 minutes or until the meat shows no sign of pink on the surface.

Add the peppers, onions, and beef stock; cook for 1 minute. To this add the cornstarch mixture, stirring constantly until the sauce is thickened.

Pour over all the sesame oil, mix well, taste for seasoning, and serve immediately over rice.

Source:
Great Meals from the Northwest by Judy Geise

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