Chinese-style pepper steak.
We're gonna start with the rice
and we're just gonna get that over with.
2 1/2 cups of water with a little salt.
1 1/2 cups of medium- to long-grain rice.
When the water absorbs, you're done.
(clucks)
Turn it off.
Now,
to me, that's a little boring.
So look what I'm doing.
I didn't even peel it.
I'm gonna take a couple of pieces of ginger
and throw it in there.
Look at me, what am I doing?
I'm taking a piece of peeled garlic.
Give it a whack.
Throw it in.
So now, it's ginger garlic rice.
I took a flank steak, okay?
It looked like this.
This shape, rectangle.
I cut it down the middle
and then I cut it like this, on a bias,
a tiny, slight bias across, very thin.
If the steak isn't firm enough,
put in the freezer for a couple of minutes.
Then I let it marinate in 2 tablespoons each:
cornstarch, make a slurry with a little dash of water;
the rice wine, or dry sherry;
and soy sauce.
The minimum is an hour. Minimum.
So now let's talk about the sauce.
This is what's in the bowl here, okay?
I let it set so the flavors marinate.
It's 3 tablespoons of dry sherry or the rice wine.
It's 3 tablespoons of light soy, like regular soy sauce.
Making sure that's on low. It is, fine.
It is 1 tablespoon, one, uno,
of either, an either-or here,
dark soy, which is thicker and more syrupy,
see how it sticks to the bottle, okay?
If you do not have this in your local market
and you're trying to make this today,
substitute 1 tablespoon of this barbecue-style hoisin, okay?
So hoisin or dark soy, 1 tablespoon.
2 teaspoons to a tablespoon,
you can go a little light on this,
dark, toasted, see how dark it is?
Toasted sesame oil.
Get it in any grocery store in America, right?
Pourable light brown sugar, 1 tablespoon.
One, one, one. All these are onesies.
To garnish we're gonna use sesame seed.
Also, in the sauce, I put a little beef broth,
stock, brodo, whatever you want, okay?
We have to get browning our meat.
And it just takes literally
a couple of minutes on each side.
Not even. 90 seconds.
Get these guys out.
Now we have to add more innocuous oil.
What do I mean by innocuous?
Oil that is light in color, light in flavor,
and literally you can see through it.
That's what I mean by innocuous.
Now I can turn the heat down a bit,
okay, because the pan is so screaming-hot.
And we're gonna put in the peppers and onions.
Boom.
Hoo-yah!
Now we cannot put in the garlic and ginger yet
because it will singe and burn.
This has to go a minute or two, okay?
Over here, the rice absorbed all the water.
All we did was shake it.
Reminding you we still have our sauce in the wait.
To the sauce I'm going to add...
My mother always put tons, I mean tons.
I'm gonna use half.
I'm gonna use the equivalent of three teaspoons
or a tablespoon, okay?
And then I'm going to add the ginger and garlic,
just so you know.
I just put the beef on top of the peppers and onions.
Now we're adding all of our sauce.
And then we just turn this around all together.
Gorgeous.
Scallions all over the top.
(makes sound effect)
Kay?
And sprinkles like it's a giant dinner ice cream cone.
Sprinkles!
Toasted sesame seeds.
(bright sound effect)