Pupu platter and peppersteak

I'm not sure, but I think I got the recipe from The Pioneer Woman's website.  But then, when I went back later to reference it, it was gone.

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Ingredients:

1 1/2 pounds Flank steak, Very thin sliced

1/2 cup Soy Sauce, Low sodium

3 tablespoons Shao Hsing rice wine

2 tablespoons Brown sugar, packed

2 tablespoons Cornstarch

1 tablespoon Ginger, minced

2 cloves Garlic, minced

1 teaspoon Red Chile paste, or few dashes red chile oil

2 tablespoons Oil  , peanut

1 medium Onion , yellow, sliced

2 Red Bell Pepper, cored and sliced into rings

1 tablespoon Jalapeno , diced

Red pepper flakes, for sprinkling (optional)

Cilantro

Directions:

1. Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.

2. Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate.

3. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

4. Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

5. Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine.

6. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. 

Ingredients:

5 tablespoons Sugar

1/2 teaspoon Salt

4 tablespoons Vinegar, Distilled, white

3 tablespoons Light Soy Sauce

2 tablespoons Shao Hsing rice wine

3 tablespoons Ketchup

2 tablespoons Peanut Oil

1 large clove Garlic, Peeled & lightly crushed

1 tablespoon Cornstarch, dissolved in 3 tablespoons water

1 tablespoon Sesame Oil

1/2 cup Water

1 tablespoon Honey, (optional)

Directions:

1. Combine the sugar, salt, vinegar, soy, sherry, and ketchup in a bowl and stir until sugar is dissolved.  In a separate small bowl, combine the cornstarch/water mixture with the sesame oil and set aside.

2. Heat the peanut or vegetable oil in a medium saucepan set over moderate heat until hot.  Add in the garlic and stir, pressing on the clove until aromatic and lightly browned.

3. Pour in the sauce slowly and stir with the back of a wooden spoon until the liquid comes to a boil.  Turn the heat down to low and add in the cornstarch mixture, stirring until sauce begins to thicken.  Add in the water slowly, stirring until the sauce is smooth and bubbly.  

4. Turn off the heat and set aside to cool.  The sauce can be made in advance as it holds well in the refrigerator for many days and can be frozen for weeks without losing flavor.