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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.
Ingredients
For the meat and marinade:
- 1½ pounds flank steak, halved lengthwise and thinly sliced against grain
- 2 tablespoons Shaoxing or dry sherry
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch mixed with splash water, stir with fork
For the sauce:
- 1 cup beef stock or bone broth
- 3 tablespoons light soy sauce
- 3 tablespoons Shaoxing or dry sherry
- 1 tablespoon dark soy sauce or hoisin Sauce
- 1 tablespoon sugar or light brown sugar
- 1 tablespoon coarse black pepper
- 2 teaspoons dark sesame oil
To prepare and serve:
- 3 tablespoons peanut oil
- 3 medium or 2 large bell peppers (any colors), seeded and sliced
- 1 large white onion, sliced
- Salt
- 2 inches ginger root, peeled and minced or grated
- 4 large cloves garlic, thinly sliced
- Rice, for serving
Optional toppings:
- Thinly sliced scallions
- Toasted sesame seeds
- Fried eggs, soft to medium yolks (for brunch service or early dinner this is a fun texture to add)
Yield
Serves: 4 to 6
Preparation
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.