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Pepper Steak
(Ching - Chiao - Ch'ao - Niu - Jou)
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| What You Need: |
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1 pound flank steak, trimmed of all fat
1 tablespoon Chinese rice wine, or pale dry sherry
3 tablespoons soy sauce
1 teaspoon sugar
2 teaspoons cornstarch
2 medium-sized green peppers, seeded, deribbed and cut into ½-inch squares
4 slices peeled fresh ginger root, about 1 inch in diameter and 1/8 inch thick
¼ cup peanut oil, or flavorless vegetable oil
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| How To Cook: |
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PREPARE AHEAD:
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1. With a cleaver or sharp knife, cut the flank steak lengthwise into strips 1½ inches wide, then crosswise into ¼-inch slices.
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2. In a large bowl, mix the wine, soy sauce, sugar and cornstarch. Add the steak slices and toss with a large spoon to coat them thoroughly. The steak may be cooked at once, or marinated for as long as 6 hours.
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3. Place the peppers, ginger root and oil within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in a tablespoon of the oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Immediately add the pepper squares and stir-fry for 3 minutes, or until they are tender but still crisp. Scoop them out with a slotted spoon and reserve.
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3. Pour 3 more tablespoons of oil into the pan and heat almost to the smoking point. Add the ginger, stir for a few seconds, then drop in the steak mixture. Stir-fry over high heat for about 2 minutes, or until the meat shows no sign of pink. Discard the ginger.
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4. Add the pepper and cook for a minute, stirring, then transfer the contents of the pan to a heated platter and serve.
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