Pepper Steak

Thanks, Carolyn, agree w/ all of this, but the ginger listing is not an error. I like to smash my ginger as I would my garlic before running my knife through. You get a fuzzier cut that melts into the stir-fry.

stir in some crushed Chinese black beans to the soy sauce and toss in some fresh tomatoes at the end and you've got a dish I've enjoyed for over 50 years

Don't use the Chinese cooking wine at the Asian grocery stores; they all have salt added. The closest to real Chinese wine is a Spanish Amontillado sherry, get it at any good wine store for $10.

Excellent! I made it tonight with skirt steak, which was quite inexpensive. I poured off the excess fat. Being from California, I added a jalapeño, which gave an almost imperceptible touch of heat. Another great recipe from Eric Kim!

I have to respond…First, it has been a very long time since Chinese, or any Asian cuisine has been considered “cheap eats”. These ancient cuisines. Second, regarding measuring ginger, yes, a 1-1/12 inch measurement is a different metric which you aren’t used to. You’re good cook, you can do it! Finally, if you are preparing a NYT recipe, I am sure you can self correct the editing error; slice then smash. This is a great dish.

I'm sure you know that MSG is actually not bad for you, right? https://health.clevelandclinic.org/is-msg-really-harmful/. MSG occurs naturally in many foods that most of us eat (parmesan cheese and tomatoes are the two that come to mind). Of course, this recipe has plenty of flavor without it.

I just made this delicious dish this evening and a one pound piece of flank steak only cost $14.00. Made enough for four people. The rest of the ingredients are cheap. To smash the garlic and ginger, simply smash hard with the back of the butcher knife, then slice and chop if necessary. Comes out perfect. This is a no MSG recipe which is great. The combination of honey and cracked pepper was very tasty. I velveted the beef in the fridge for three hours. Highly recommend this yummy stir fry.

Guess what! The same flavor profile prevails, when you use good quality ground chuck...Trust me; I often sub it in, even for beef stroganoff. As a 18 yo bride in '56, the only 'steak' we could afford was flank steak...Now, it's the queen of the grill, or wok....Pfffft!

This is something I've been preparing for my family for years. I wouldn't substitute sherry for Shaoxing wine. You could use another type of rice wine instead. The flavor will be closer to the Shaoxing. Finally, I would add a tablespoon of rice wine to the marinade.

This one goes into the rotation. I used bottom sirloin "because it was there" (in the freezer). While I don't share the disdain for green peppers, I will try this with asparagus too. And I added mushrooms because I love mushrooms. This is actually a very versatile recipe.

All this means is that absolute accuracy is not important in the ingredient. I treat ginger the same way as I do garlic—always go with more.

I add 1/2 tsp baking powder to the marinade for a silky mouth feel and I stir in cornstarch to the soy sauce and Shaoxing wine at the end instead of the beef marinade.

My mother made pepper steak all the time; how could I resist? Used what I had in the house but followed procedure. For 2 of us, 1/2 lb of bison hanger steak, 1 large green pepper, and a handful of peas in the pod (from the garden, also cut into 1" pieces). Everything else as written. Cooked veggies a little longer than directed. Delicious dinner, served over rice with Napa Cabbage Salad (Pepin). Easy, attractive, reminiscent of my 1950-60s childhood. Thank you, Eric.

I followed this recipe exactly, except I could not bring myself to use more than 1T honey in the sauce. The result was delicious, with meat and veggies all at the perfect doneness, and just barely enough sweetness to balance the other flavors. Next time I will mince the ginger, though. The smashed, thin slices were a bit too big for my palate, even though I love fresh ginger.

I just made this tonight, and it turned out great. I didn't have on hand the Shaoxing wine or sherry, but I did have dry vermouth, so I used that. I also happened to have spicy hot honey, so I used it instead of regular honey.