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Gluten-Free Pepper Steak

3/20/2015

PREPARATION TIME: 20 Minutes
COOKING TIME: 10 Minutes

INGREDIENTS:

1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
1/4 cup gluten-free soy sauce (divided)
1/3 cup dry sherry or shaoxing wine (divided)
2 tablespoons corn starch
1/3 cup low-sodium homemade or store-bought chicken stock
1 tablespoon sesame oil
1 tablespoons sugar
1 teaspoon ground black pepper
2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
1 medium onion, cut into 1-inch strips from pole to pole (about 1 1/2 cups)
I can of sliced water chestnuts
2 medium cloves garlic, finely minced (about 2 teaspoons)
2 teaspoons finely minced fresh ginger (or 1/2 teaspoon ground ginger)
3 scallions, whites only, finely minced
2 tablespoons peanut oil

PROCEDURE:

Combine beef, 1 tablespoon soy sauce, and 1 tablespoon dry sherry or xiaoshing wine in a bowl and toss to coat.
Let marinate for at least 20 minutes at room temperature and up to 3 hours.
Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry.
Add remaining xiaoshing or sherry wine, 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.
When ready to cook, heat 1 tablespoon peanut oil in a wok over high heat until smoking.
Add 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 and cover with foil.
Wipe out wok with wet paper towel.
Repeat with 1 more tablespoon peanut oil and add peppers and onions.
Add water chestnuts and continue cooking for about a minute.
Add beef from bowl 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 2 minutes longer.
Carefully transfer to a serving platter and serve over brown rice.

3/14/2015

PREPARATION TIME: 15 Minutes
COOKING TIME: 15 Minutes

INGREDIENTS:

PROCEDURE:

Place pork in bowl, drizzle with 2 tbsp soy sauce; set aside
In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside.
In a non-stick skillet or wok, stir-fry garlic, yellow onion, green onion and pork in oil for 3-4 minutes.
Add peppers & green beans; stir-fry for 4-5 minutes.
Stir cornstarch mixture & add to pan; bring to boil; cook and stir for 1 minute or until thickened.
Stir in peanuts.
Serve over brown or white rice.