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Pepper Steak

  • SERVINGS: 2
  • FAST
  • HEALTHY

Marinated Beef

  1. 1 teaspoon Shao-Hsing wine or dry sherry
  2. 1/2 teaspoon ginger juice (see Note)
  3. 1 teaspoon cornstarch
  4. Pinch of freshly ground white pepper
  5. 1/4 pound trimmed London broil, thinly sliced against the grain

Sauce

  1. 1/4 cup chicken stock
  2. 1 tablespoon oyster sauce
  3. 2 teaspoons Shao-Hsing wine or dry sherry
  4. 2 teaspoons cornstarch
  5. 3/4 teaspoon dark soy sauce
  6. 1/2 teaspoon sugar
  7. 1/4 teaspoon Asian sesame oil
  8. Pinch of freshly ground white pepper
  9. 2 teaspoons peanut oil
  10. 1 teaspoon minced fresh ginger
  11. 2 medium green bell peppers, thinly sliced lengthwise
  12. 2 tablespoons chicken stock
  13. 1 1/2 tablespoons fermented black beans, rinsed
  14. 1 teaspoon minced garlic
  15. Salt
  1. In a medium bowl, combine the wine, ginger juice, cornstarch and white pepper. Add the beef and toss well. Set aside to marinate for 20 minutes.
  2. Combine all of the ingredients in a small bowl.
  3. Set a wok or large skillet over high heat for 30 seconds. Add 1 teaspoon of the peanut oil and stir to coat the wok. When a wisp of white smoke appears, add the minced ginger and stir-fry for 10 seconds. Add the peppers and stir-fry for 45 seconds. Add 1 tablespoon of the stock and stir-fry until the peppers turn bright green, about 2 minutes. Transfer the peppers to a plate.
  4. Return the wok to the burner and add the remaining 1 teaspoon peanut oil; stir to coat the wok. When a wisp of white smoke appears, add the black beans and garlic and stir-fry until fragrant, about 45 seconds. Add the beef and the marinade; spread the meat in an even layer and let cook undisturbed for 30 seconds. Turn the beef, add the remaining 1 tablespoon of stock and stir well.
  5. Return the peppers to the wok and stir-fry for 1 minute. Make a well in the center of the wok, pushing everything up the sides slightly; stir the sauce and pour it in. Stir until the sauce boils and thickens, about 1 minute. Add a pinch of salt and serve hot.
Notes To make 1/2 teaspoon of ginger juice, put 1 teaspoon of finely grated fresh ginger in a tea strainer and press to extract the juice.
One Serving Calories 198 kcal, Total Fat 7.9 gm, Saturated Fat 1.7 gm.

Suggested Pairing

The right red for this savory beef? A medium-bodied Bordeaux, such as the 1993 ChÂteau PrieurÉ-Lichine or a lighter Australian Cabernet Sauvignon, such as the 1993 Chateau Tahbilk. Both have the depth of flavor and the acidity to stand up to the seasoning and bell peppers.

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