CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c40ef   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pepper Steak   
    Categories: Beef, Vegetables, Herbs, Wine, Rice   
         Yield: 4 servings   
       
         1 lb Beef flank or skirt steak   
         1 tb Cornstarch   
     2 1/2 ts Fresh ground black pepper;   
              - more for serving   
     3 1/2 tb Soy sauce; more to taste   
         2 tb Neutral oil; more for   
              - stir-frying   
         2 md Fresh bell or Cubanelle   
              - peppers; in 1" pieces   
         1 md Yellow onion; in 1" pieces   
         3 cl Garlic; crushed, thin   
              - sliced   
         1    Piece (1 1/2") ginger;   
              - peeled, crushed, thin   
              - sliced   
              Salt   
       1/4 c  Shaoxing wine or dry sherry   
         2 tb Honey   
              Cooked white rice; for   
              - serving   
       
     Marinate the beef: Cut the steak into 2- or 3-inch-wide   
     pieces along the grain, then cut into thin slices   
     against the grain. In a bowl, combine the steak,   
     cornstarch, black pepper, 2 1/2 tablespoons soy sauce   
     and 2 tablespoons oil. Toss to mix, cover and marinate   
     at room temperature for up to 30 minutes, or in the   
     refrigerator for up to 12 hours.   
        
     Stir-fry the beef: Heat a large wok or skillet over   
     medium-high until a splash of water dropped into the pan   
     evaporates quickly. Add enough oil to generously coat   
     the pan, then add the beef in a single layer. Cook   
     without flipping until the meat is browned around the   
     edges, 2 1/2 to 3 minutes, then stir constantly until   
     browned all over, about 30 more seconds. Transfer to a   
     plate.   
        
     Add the peppers, onion, garlic and ginger to the same   
     wok, still over medium-high heat. Season with salt and   
     pepper. Cook, stirring occasionally, until the   
     vegetables start to soften, 1 to 11/2 minutes.   
        
     Add the meat back to the pan, along with the Shaoxing   
     wine, honey and the remaining 1 tablespoon soy sauce.   
     Cook, stirring constantly and scraping up any stuck-on   
     bits, until the liquid reduces greatly and slicks the   
     vegetables and beef, 30 seconds to 1 minute. Taste and   
     adjust seasoning with salt, pepper or soy sauce as   
     desired. Serve immediately with rice.   
        
     By: Eric Kim   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... 1.5 oz base spirit, 3/4 oz of a fortified wine = cocktail.   
   --- MultiMail/Win v0.52   
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