Chinese Pepper Steak
Active Time: 10 minutes | Total Time: 30 minutes
1 pound flank steak, cut into 1/4-inch thick strips
1/4 cup soy sauce (divided)
1/3 cup dry sherry (divided)
2 tablespoons corn starch
1/3 cup chicken stock
1 tablespoon sesame oil
1 tablespoons sugar
1 tablespoon freshly ground black pepper
4 yellow, 4 orange and 4 red Prime Time Sweet Mini Peppers, cored and sliced (about 3 cups)
1 medium onion, cut into 1-inch strips (about 1 1/2 cups)
2 medium cloves garlic, finely minced (about 2 teaspoons)
2 teaspoons finely minced fresh ginger
3 scallions, whites only, finely minced
4 tablespoons vegetable, peanut, or canola oil
Salt to taste
1. Combine beef, 1 tablespoon soy sauce, and 1 tablespoon dry sherry in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature (and up to 3 hours).
2. Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining dry sherry, chicken stock, sesame oil, sugar, and pepper. Set aside. Combine peppers and onions in a bowl and set aside. Combine garlic, ginger, and scallions in a bowl and set aside.
3. When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding beef to same bowl. Wipe out wok. Repeat with 1 more tablespoon oil and half of peppers and onions. Transfer to bowl with beef. Repeat with remaining oil and remaining peppers/onions. Return wok to high heat until smoking. Return peppers/onions/beef to wok and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. Add sauce and cook, tossing and stirring constantly until lightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve.