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Ingredients

1 tsp. Sesame oil
1 tsp. Vegetable oil
3 Garlic cloves, minced
1/4 tsp. Fresh ginger, minced
2/3 cup Onion, sliced
10-12 oz. Beef sirloin or striploin steak, cut into thin strips
1 1/2 cupBell peppers, red and green, seeded, julienne cut
2/3 cup Carrot, julienne cut
1/4 cup Brown sauce (recipe follows)
1 T. Soy sauce
Fresh ground black pepper to season
Salt to season
Sesame seeds to garnish
Scallions, minced to garnish
Steamed white rice for service

Method
Prepare brown sauce per recipe, reserve. Combine beef strips, garlic, ginger, sesame oil and soy sauce. Marinate for 5 minutes.

Preheat a large wok or saute pan. Add vegetable oil to pan. Add onion and saute for 2 minutes over high heat. Stir in marinated beef strips and cook until browned. Add peppers and carrot, cook for 2 minutes. Reduce heat and add brown sauce to coat beef and pepper mixture. Season with salt and fresh ground black pepper.

Place a mound of steamed rice onto warm serving plates or a platter. Place Pepper Steak around rice. Garnish with sesame seeds and scallions.

Makes 4 Servings

Chef Larry's Brown Sauce
Ingredients

1/2 tsp. Butter
1/4 tsp.Shallots, minced
1 oz.Smoked ham, finely diced
1 Fresh thyme sprigs
2 oz.Burgundy wine
1 1/2 cupsBeef stock
Salt to taste
Fresh ground black pepper to taste

Roux

1 1/2 T. Butter
2 1/2 T. Flour

Method
Prepare roux by melting 1 1/2 tablespoons butter in a saucepan. Stir in flour and mix well. Place roux in a preheated oven at 350 degrees F for 10 minutes.

Melt the 1/2 teaspoon butter in a saucepan. Add shallots, ham and thyme. Saute briefly, do not brown. Add Burgundy, bring to a simmer and cook until liquid is reduced by 1/2.

Add beef stock and bring to a simmer. Reduce heat and whisk in small amounts of roux at a time. Simmer over low heat for 20 minutes. Season with salt and pepper. Strain and reserve.

Makes 1 1/2 Cups