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Rach shares an easy recipe for Pepper Steak, a Chinese-American dish her mom made for her as a kid.
"My mom is 86 and she has made a version of this dish for us since I was 7 or 8 years old. Once you invest a bit in a small pantry of ingredients, you'll find you can use them in literally dozens of Chinese, Thai, Korean and Japanese recipes, and that's just what I have been cooking a lot of in the last year at John's request!" –Rach
Rach's Serving Suggestion: Serve with white rice (1½ cups) cooked in water (2½ cups) seasoned with salt (1 teaspoon), sliced ginger (2 or 3 thin slices) and crushed garlic (2 crushed garlic).
Try pairing this meal with John's Chinatown Cosmo.
For the meat and marinade, place steak in food storage bag. Combine marinade and add to meat. Chill 1 hour.
For the sauce, whisk up the ingredients in a bowl.
To prepare and serve, heat a large non-stick skillet over medium-high to high heat with 2 tablespoons oil, add meat in 2 batches, browning and crisping 2 minutes on each side, then remove to platter. Add remaining 1 tablespoon oil and the peppers and onions, season with a small sprinkle of salt, reduce heat a bit and toss 2 minutes, add ginger and garlic, toss 30 seconds, add sauce and slide meat back in. Thicken 1 to 2 minutes and serve with rice and toppings of choice.