Pepper Chinese Steak with Onions





* Ingredients : 

°1 lb flank steak, skirt steak, steak, or flap meat, cutting into 1/4 inch thick strips
°1/4 c soy sauce (divided)
°1/3 cup Shaoxing wine or dry sherry (divided)
°2 tablespoons cornstarch
°1/3 cup low sodium homemade or store bought chicken stock
°1 tablespoon sesame oil
°1 tablespoon of sugar
°1 tsp ground black pepper
°2 green bell peppers, seeded and cut into 1-inch squares (about 2 cups)
°1 red bell pepper, seeded and cut into 1-inch squares (about 1 cup)
°1 medium onion, cut into 1-inch strips pole-to-pole (about 1 1/2 cups)
°2 garlic cloves,
°2 teaspoons finely chopped fresh ginger
°3 onions, whites only, finely chop
°4 t vegetable, peanut or canola oil
°salt to taste

Mix beef, 1 tbsp soy sauce, and 1 tbsp wine in bowl and toss to coat well. Marinate about at least 20 min 
Meanwhile, mix the remaining soy sauce with cornstarch and stir with a fork to form a slurry. Adding rest wine, chicken broth, sesame oil, sugar & pepper. Put aside. Combine peppers & onions in a bowl also set apart. Mix garlic, ginger and green onions in a bowl and set apart.

To Grill With a Wok Insert: . light a chimney full of charcoal When all the charcoal is lit and covered with gray ash, spread and arrange the coals in a pile on center of the cooking grate. Place Weber 8835 Gourmet BBQ System Hinged Cooking Grates on the grill and put wok in the center. Add oil and heat until smoking. Add beef and cook, stirring, until beef and toss is lightly charred but still pink in spots, about 1 minute. Pushing beef to side wok to free up space in center. 

Add peppers and onions and cook, stirring, until vegetables in center lightly charred, about 30 seconds. Toss with beef and push down the sides of the wok. Add garlic/ginger/shallot mixture to center of wok and immediately push all ingredients into center, turning and stirring until beef is cooked through and vegetables are barely tender, about 30 seconds more.    Stir in the sauce and pour into the wok (it should start boiling immediately). Combine all ingredients to coat with sauce and cook until slightly thickened, about 30 seconds. Carefully transfer to a serving platter and serve.

To cook on a burner: When ready to cook, heat 1 tablespoon of oil in a wok over high heat until smoking. Add half the beef and cook without stirring until well seared, about 1 minute. Continue cooking, stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon oil and remaining beef, adding beef to same bowl. Wipe wok. Repeat with 1 more tablespoon of oil and half the peppers and onions. Transfer to a bowl with beef. Repeat with rest oil and rest 

peppers/onions. Wok returning to high heat to smoking. Returning peppers/onions/beef to wok and adding garlic/ginger/scallion mixture. Cook, toss and stir until fragrant, about 30 seconds. Add sauce and cook, turning and stirring constantly, until slightly thickened, about 45 seconds longer.

Enjoy !