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)
Directions
Serves: 4 to 6
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.
