Pepper Steak

Utensil

Saladmaster Multi Purpose 5qt (MP5); Saladmaster Santoku knife; Saladmaster medium double walled bowl

Ingredients:

1 1/2 lb. flank steak, cut into strips
Kosher salt
Freshly ground black pepper
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 medium white onion, sliced
2 inch piece of garlic, quartered
2 garlic cloves, peeled and smashed
1 cup low-sodium beef stock
1/3 cup low-sodium soy sauce
1/4 cup brown sugar
3 Tbsp. rice wine vinegar
3 Tbsp. sesame oil
2 Tbsp. cornstarch (optional)
Cooked rice, for serving
Sliced scallion, for garnish
White sesame seeds, for garnish

Directions

Step 1
Season flank steak thoroughly with salt and black pepper. In MP5 combine steak, bell pepper, onions, ginger and garlic. In bowl combine beef broth, soy sauce, brown sugar, rice wine vinegar and sesame oil. Season to taste with salt and pepper before adding into the MP5
Step 2
Cover and turn to 350° till clicking then turn to 185° simmer all day or cook for 2.5 hours until the steak is totally tender. Remove the garlic and ginger.
Step 3
Optional step: If you desire the sauce to be a bit thicker, in a small bowl combine cornstarch and 1/4 cup of the cooking liquid to create a slurry. Stir the slurry into the MP5 cover and cook on 350° until thickened, an additional 10 to 15 minutes.
Step 4
Serve over rice and garnish with scallion and white sesame seeds.