Categories: Meals
Ingredients
- 1 1/2 lb. flank steak
- 1 tbsp crushed pink peppercorns
- 2 tbsp butter
- 1 cup long-grain white rice
- Salt
- 1 1/2 cups chicken stock
- 2 scallions, whites and greens, finely chopped
- Black pepper
- 3 tbsp high-heat cooking oil (such as canola or grapeseed)
- 1 large mild green bell pepper--halved, seeded, and cut into 1 to 1 1/2-inch pieces
- 1 large red field pepper, cut into 1 to 1 1/2-inch pieces
- 2 stalks celery with leafy tops, thinly sliced on an angle
- 2 large shallots, halved and sliced lengthwise
- 4 garlic cloves, sliced
- 1-inch piece of fresh ginger, peeled and grated
- 1/2 cup dry sherry
- 1/4 cup soy sauce
- 1 tbsp cornstarch
- 1 cup beef stock
- 1 tbsp acacia honey or 2 tsp superfine sugar
Directions
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Pat the steak dry and place in the freezer until slightly firm, 10-20 minutes.
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In a saucepan with a lid, toast the pink peppercorns over medium-high heat, swirling often, until aromatic, about 1 minute. Add the butter. When it melts, add the rice; season with salt. Cook, stirring often, until the rice is toasted, about 1 minute more. Add the stock and bring to a boil. Reduce heat to low. Cover and cook until the rice is tender, about 15 minutes. Let stand for 5-10 minutes. Add the scallions and fluff with a fork.
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Remove the steak from the freezer and slice it very thinly against the grain. Season with salt and pepper.
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Heat a large skillet or wok over high. Add 2 tbsp oil to the skillet. Working in batches, cook the steak in a single layer until browned and crispy at the edges, about 1 to 2 minutes. Using a slotted spoon, transfer to a platter. Add the mixture to the pan, then add the stock. Cook, stirring occasionally, until the sauce thickens, about 4 minutes. Mix in the honey. Add the beef and toss to coat.
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Serve the stir-fry in shallow bowls on beds of pink peppercorn rice.