Thai Pepper Steak

Yes, I know this is the second Thai recipe I've posted in a row.  I'd had plans to post recipes for gooey chocolate cake and balsamic vinegar chicken (two different dishes, just in case you were worried).  But then I made this for the first time tonight, took one bite, and went, "Well heck!  THAT'S good!"

(Actually, that's not what I said.  I said, "Well %$#@!  THAT'S &^%$ amazing!" but since this is a family oriented blog--unlike my other blog--I thought I'd keep it clean.  Just this once.)

Anyhow, this also comes from Thailand:  The Beautiful Cookbook, which, despite its awkward name, is rapidly becoming one of my favorites.  I messed a bit here with proportions (using less white pepper than they recommended) and cooking order/time (I prefer my red peppers not cooked into a mush), but other than that, this is straight from the book.

Excuse me:  the @#&% book.

The recipe below is for four servings, but this recipe doubles nicely.  It probably halves nicely, too, for that matter.

Thai Pepper Steak

Marinade: 

1 teaspoon fish sauce

1 Tablespoon cornstarch

1/8 teaspoon white pepper 

The rest: 

1-2 cups rice (I use jasmine) cooked per instructions

1 lb. tender beef (I use flank steak or flat iron steak)

2 tablespoons oil

4 garlic cloves, minced

1/4 cup thinly sliced onion

1/4 cup thinly sliced red bell pepper

1/4 cup thinly sliced green bell pepper

3 Tablespoons fish sauce

1 Tablespoon Maggi Seasoning *

2 Tablespoons sugar

1 Tablespoon sesame oil

* You should be able to get Maggi Seasoning in the foreign foods section of your grocery store; it's in a little yellow and red jar with a yellow cap.  If you can't find it, one site I visited recommended just using bacon bits . . . 

1. Start your rice, according to directions.  
2. Mix the marinade ingredients.  It'll be pretty pasty.  Don't worry.  
3. Slice the beef across the grain very thinly--say, 1/8 of an inch or less.  (An 8-inch French chef knife is best for this.  Just be sure to hide your thumb behind your other fingers).  
4. Place beef in the marinade and mix.  Set aside for at least 10 minutes.  
5. Chop the garlic, slice the onions, etc.  
6. Mix the fish sauce, Maggi Seasoning, sugar, and sesame oil together in a small bowl.  
7. Heat your wok or a large frying pan until hot.  Coat with the oil.  
8. Toss in the garlic.  Cook for five seconds. 
9. Add beef.  Stir fry for 1-2 minutes until still just barely pink.  
10. Add the onions and stir-fry for 30 seconds. 
11. Add green and red peppers.  Stir-fry for 30 seconds.  
12. Add the fish sauce, etc.  Stir-fry for 2 minutes.  
13. Serve over rice!

Family Ratings

Lucy, who's recovering from the flu and was cautious:  10

Will, who's something of a beef eater, even if he doesn't have one of those weird hats:  10

Jamie, who insisted on eating the meat with none of the sauce:  7

Ellen, who appreciates that her husband cooks for her, even if she's not crazy about beef:  8

Paul.  Seriously?  You have to ask?:  10