Easy Peasy Pepper Steak Gravy

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A Fusion of East and West

Imagine a symphony of flavors, a harmonious blend of the bold and the subtle. A dish that tantalizes the taste buds, a culinary masterpiece that transports you to distant lands. Today, we embark on a culinary adventure, a journey that fuses the fiery passion of Szechuan cuisine with the rustic charm of a classic steakhouse.

Ingredients:

1.5 pounds flank steak, cut into thin strips

  • 1 tablespoon cornstarch
  • 1 teaspoon soy sauce
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup red wine
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 teaspoon Szechuan peppercorns, crushed
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water

    • Preparation:

    1. Marinate the Steak: In a bowl, combine the flank steak, cornstarch, soy sauce, black pepper, and salt. Marinate for at least 30 minutes.
    2. Sear the Steak: Heat the vegetable oil in a large skillet over high heat. Add the marinated steak and sear until browned on both sides. Remove from the pan and set aside.
    3. Sauté the Aromatics: In the same skillet, add the onion and garlic. Sauté until softened.
    4. Create the Gravy Base: Pour in the beef broth, red wine, soy sauce, oyster sauce, sugar, Szechuan peppercorns, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
    5. Thicken the Gravy: Slowly whisk in the cornstarch slurry until the gravy reaches your desired thickness.
    6. Return the Steak: Add the seared steak back to the gravy and cook for an additional 2-3 minutes, or until heated through.

    Total Time: 45 minutes

    Serving Suggestions:

    Serve over steamed rice or noodles.

  • Pair with a side of stir-fried vegetables.
  • Garnish with fresh cilantro and green onions.

    • A Cultural Fusion

    This dish is a testament to the power of culinary fusion. It draws inspiration from the bold flavors of Szechuan cuisine, characterized by its use of Szechuan peppercorns and chili peppers. The rich, savory gravy is reminiscent of classic steakhouse sauces, while the tender, flavorful steak adds a hearty touch.

    The combination of sweet, salty, sour, and spicy flavors creates a symphony of taste that is both comforting and exhilarating. It is a dish that celebrates diversity, a bridge between cultures, and a testament to the boundless creativity of the human spirit.