Tonight I made Chinese-American takeout style pepper steak over quick brown rice. I started with a recipe @gcaggiano recommend and tweaked it heavily:
-subbed skirt steak sliced thinly on the bias, against the grain, for the flank steak
-velveted the meat: marinated it with Chinese rice wine, soy sauce, corn starch, minced white onions, and black pepper and cooked separately until just barely pink
-added minced scallion and feathered white onion
-subbed yellow pepper for green
-reduced the sugar
-flashed the pan with Chinese rice wine after stir-frying the aromatics
-added dark soy sauce, chicken broth, a pinch of gochugaru, and a little veggie BTB to the sauce mixture. Plus a drop of liquid smoke to mimic wok hey.
It was actually really good! Like takeout, but better.
