Gluten-Free Pepper Steak

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:

1. Combine beef, 1 tablespoon soy sauce, and 1 tablespoon dry sherry or xiaoshing wine in a bowl and toss to coat. 
2. Let marinate for at least 20 minutes at room temperature and up to 3 hours.
3. Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. 
4. Add remaining xiaoshing or sherry wine, chicken stock, sesame oil, sugar, and pepper. Set aside. 
5. Combine peppers and onions in a bowl and set aside. 
6. Combine garlic, ginger, and scallions in a bowl and set aside.
7. When ready to cook, heat 1 tablespoon peanut oil in a wok over high heat until smoking. 
8. 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. 
9. Wipe out wok with wet paper towel. 
10. Repeat with 1 more tablespoon peanut oil and add peppers and onions. 
11. Add water chestnuts and continue cooking for about a minute.
12. Add beef from bowl to wok, and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. 
13. Add sauce and cook, tossing and stirring constantly until lightly thickened, about 2 minutes longer. 
14. Carefully transfer to a serving platter and serve over brown rice.

---