"Pepper Steak Upgrade: Shaved Flank Steak with Sweet Peppers over Pink Peppercorn Rice" – Rachael Ra

Ingredients

• 1 ½ lb. flank steak
• About 1 tbsp. (a scant palmful) coarsely ground or crushed pink peppercorns
• 2 tbsp. butter
• 1 cup long-grain white rice
• Salt
• 1 ½ 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 (it looks like a long red bell pepper), cut into 1- to 1 1/2-inch pieces
• 2 stalks celery (from the heart of the bunch) with leafy tops, thinly sliced on an angle
• 2 large shallots, halved and sliced lengthwise
• 4 cloves garlic, sliced
• 1-inch piece of fresh ginger, peeled and grated
• About 1/2 cup dry sherry
• ¼ cup soy sauce or shoyu (Japanese soy sauce)
• 1 rounded tbsp. cornstarch
• 1 cup beef stock
• 1 tbsp. acacia honey or 2 tsp. superfine sugar