Pepper Steak

  • 2 New York sirloins, approximately 8 ounces each
  • 4 cloves garlic, chopped
  • 2 medium-sized shallots, diced
  • Fresh ginger (1/2-inch piece), chopped
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • Olive oil
  • Butter
  • Freshly cracked black peppercorns
  • Red pepper flakes
  • Salt
  • Red Cooking Wine

Saute garlic, ginger root, and shallots in a large cast-iron pan with 2 tablespoons of butter and 2 tablespoons of olive oil. Add a dash of salt, 2 teaspoons of black peppercorns, and 1/2 tablespoon of red pepper flakes. Continue to saute over a low flame for about 5 minutes, or until the garlic, ginger, and shallots are translucent. Slice the peppers into strips, lengthwise, about 1/2-inch wide. Saute with the garlic, ginger, and shallots over low heat (for another 5 minutes). With a sharp knife, slice the steaks into lengthwise strips, about 1/4-inch wide. Add these to the pan, turn the flame up to medium high, and keep the pan moving back-and-forth over the flame. After about 4 minutes, flip the strips of steak, making sure you cook them all on both sides. After 2 minutes, drain any excess oil and butter from the pan, add about 3 ounces of Red Cooking wine, and (still over medium-high heat) flame off. Continue sauteing for another minute, add 2 more ounces of wine, flame off again, and remove from heat. Alternate laying strips of steak with the peppers over each bed of Parisian rice. Drizzle the remaining sauce from the pan over plates, and garnish with some freshly ground black pepper.