pepper steak
notes
i had a manic episode on 22 december, 2024. it culminated in me making a bunch of pepper steak for ibis while mentha was visiting meri over christmas. off had just received a steam release and pepper steak (the song...) was at the forefront of my decision-making.
ingredients
Beef Stock :1 ½ Cups
Ginger :A finger's length nub.
Bell Pepper :2; get a red and a green for color and diversity!
Carrot :1
Shiitake Mushrooms :One cup of caps, de-stemmed, rinced, and halved.
Flour :3 tablespoons
Honey :3 tablespoons (I used two; Ibis hates sweet)
Soy Sauce :¼ Cup
Olive Oil :2 Tablespoons
Garlic :4 cloves
Red Pepper Flakes :To taste. Mine are in a grinder and I used three cranks.
Cut of Beef :About a pound cut.
Rice vinegar :1 tablespoon
section notes
Getting thin cuts on meat is always a little hard if you don't have a deli-slicer. The secret here is to flash-freeze your steak for about thirty minutes and cut with the grain to get really thin stir-fry cuts
instructions
1 . Oil your pan and Cut your beef. Lightly brown it in a pan. Use a slotted spoon to remove it and set it aside.
2 . Take your vegetables. I always julienne mine so they cook really quickly. Cook them in the drippings from your beef. Then remove them and set them aside.
3 . Add your aromatics — your ginger, red pepper, garlic, and such. Add your vinegar and soysauce to the pan as well. Then add your beef broth and honey.
4 . Simmer it so it reduces a little. Take about three tablespoons of your broth out and mix it in a bowl with your flour until you have a smooth paste.
5 . Add your flour paste to your broth and whisk it. Continue cooking it down until you have a good sauce. This is the part where you can add salt or pepper if you think it needs anything.
6 . Remove from heat. Add your beef and vegetables. Serve hot over jasmine rice for the full Ibis experience.