Subj : 100 Easy dinners - 69
To   : All
From : Dave Drum
Date : Thu Dec 05 2024 07:34 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pepper Steak
Categories: Beef, Vegetables, Herbs, Wine, Rice
     Yield: 4 servings

     1 lb Beef flank or skirt steak
     1 tb Cornstarch
 2 1/2 ts Fresh ground black pepper;
          - more for serving
 3 1/2 tb Soy sauce; more to taste
     2 tb Neutral oil; more for
          - stir-frying
     2 md Fresh bell or Cubanelle
          - peppers; in 1" pieces
     1 md Yellow onion; in 1" pieces
     3 cl Garlic; crushed, thin
          - sliced
     1    Piece (1 1/2") ginger;
          - peeled, crushed, thin
          - sliced
          Salt
   1/4 c  Shaoxing wine or dry sherry
     2 tb Honey
          Cooked white rice; for
          - serving

 Marinate the beef: Cut the steak into 2- or 3-inch-wide
 pieces along the grain, then cut into thin slices
 against the grain. In a bowl, combine the steak,
 cornstarch, black pepper, 2 1/2 tablespoons soy sauce
 and 2 tablespoons oil. Toss to mix, cover and marinate
 at room temperature for up to 30 minutes, or in the
 refrigerator for up to 12 hours.

 Stir-fry the beef: Heat a large wok or skillet over
 medium-high until a splash of water dropped into the pan
 evaporates quickly. Add enough oil to generously coat
 the pan, then add the beef in a single layer. Cook
 without flipping until the meat is browned around the
 edges, 2 1/2 to 3 minutes, then stir constantly until
 browned all over, about 30 more seconds. Transfer to a
 plate.

 Add the peppers, onion, garlic and ginger to the same
 wok, still over medium-high heat. Season with salt and
 pepper. Cook, stirring occasionally, until the
 vegetables start to soften, 1 to 11/2 minutes.

 Add the meat back to the pan, along with the Shaoxing
 wine, honey and the remaining 1 tablespoon soy sauce.
 Cook, stirring constantly and scraping up any stuck-on
 bits, until the liquid reduces greatly and slicks the
 vegetables and beef, 30 seconds to 1 minute. Taste and
 adjust seasoning with salt, pepper or soy sauce as
 desired. Serve immediately with rice.

 By: Eric Kim

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... 1.5 oz base spirit, 3/4 oz of a fortified wine = cocktail.
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