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

Name: "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

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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