Festive Sherry Pepper Steak
Quickly cook tender beef flavored with Asian seasonings and serve with scallion rice for a classic stir fry.
- 3 tablespoons high-temperature cooking oil, such as vegetable or peanut oil, divided
- 1 1/4 cups long grain white rice
- 1 bunch scallions, thinly sliced
- 1 1/2 pounds beef tenderloin fillet (the tips or head of the fillet is perfect for this)
- Salt and coarse black pepper
- 2 tablespoons cornstarch
- 2 large mild green and red frying peppers, thinly sliced, or 2 red and green bell peppers, seeded and thinly sliced
- 1 small red chili pepper, such as Holland or Fresno, thinly sliced
- 2 medium red or yellow onions thinly sliced
- 4 cloves garlic, thinly sliced
- 1 1-1 1/2-inch piece of fresh ginger, grated
- 1 tablespoon Chinese five-spice powder
- 1/2 cup dry sherry
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tamari (dark soy sauce)
- 1 1/2 cups beef stock
Heat 1 tablespoon oil, one turn of the pan, in a medium size pot over medium-high heat. Add the rice and toast for a minute or two, then add 2 1/4 cups water and the scallions and stir. Bring to a boil, reduce the heat to a simmer, cover and cook for about 18 minutes. Fluff the rice with a fork.
Slice the meat into thin strips about 2-3 inches long; pat the meat dry. Heat 1 tablespoon oil, one turn of the pan, over high heat in a large, sturdy skillet until smoking. Add the meat and season with salt and pepper; caramelize the meat and brown well, then sprinkle with the cornstarch and toss for a minute more. Transfer the meat to a plate. Add the remaining 1 tablespoon oil to the skillet and stir-fry the frying peppers (or bell peppers), chili pepper and onions for a few minutes to soften at the edges. Add the garlic, ginger, five-spice powder, salt and pepper. Deglaze the pan with the sherry, then add the Worcestershire sauce, Tamari and beef stock. Slide the meat back in and stir; simmer for a few minutes to thicken the sauce a bit. Serve the meat on a bed of the scallion rice.