Pepper Steak – Rachael Ray

Ingredients

• 1½ pounds flank steak, halved lengthwise and thinly sliced against grain
• 2 tablespoons Shaoxing or dry sherry
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch mixed with splash water, stir with fork
• 1 cup beef stock or bone broth
• 3 tablespoons light soy sauce
• 3 tablespoons Shaoxing or dry sherry
• 1 tablespoon dark soy sauce or hoisin Sauce
• 1 tablespoon sugar or light brown sugar
• 1 tablespoon coarse black pepper
• 2 teaspoons dark sesame oil
• 3 tablespoons peanut oil
• 3 medium or 2 large bell peppers (any colors), seeded and sliced
• 1 large white onion, sliced
• Salt
• 2 inches ginger root, peeled and minced or grated
• 4 large cloves garlic, thinly sliced
• Rice, for serving