Chinese pepper Steak

1 1/2 lbs flank steak  1 inch thick
2 cups green pepper cut into 1/2 inch wide strips
5 Tablespoons oil
1/2 cup coarsely chopped onion
1/2 teaspoon ground ginger
2 tablespoons corn starch
4 tablespoons soy sauce
3 tablespoons dry sherry
1/2 cup beef stock or water

1  Trim excees fat from steak
Cut diagonally across the grain into thin slices, then cut strips about 3 inches long

2  In large cast iron skillet , over mediun heat, stir fry green peppers in 2 tablespoons oil for  about 1 minute.
Cover skillet and simmer for about one more minute, Remove and  stir again

3  Add chopped onion and ginger. Sauté until transparent. push sautéed vegetables to one side.  Add additional oil as needed,
one tablespoon at a time . Stir fry quickly so no pink shows. repeat until all meat has been browned, Toss with vegetables

4  In small bowl combine cornstarch,soy sauce and sherry.  blend together slowly adding beef stock
Add this to cooked steak and vegetables stirring constantly, cook for 2 or 3 minutes over low heat adding stock if a thinner sauce is preferred

5  Remove from heat and transfer to a heated serving dish, to be served immediately   

In this video, Chef Amadeus takes us through his process of cooking with steak in a cast iron pan. 

Here are a few of the highlights from the clip:

• Heat distributes very well.
• Uses all-purpose rub: brown sugar, Chinese five-spice, black pepper, white pepper, red pepper, oregano, thyme, basil, onion, and garlic.  Prepare ahead of time and store in your pantry or in a bowl.  The rub caramelizes and sears when the steak hits the pan.
• Brings steaks to room temperature
• Chose flat-iron steak because it’s inexpensive, cooks well, has a great flavor.
• Cast iron pans start out hot, cooking the steaks to about a medium.
• Cast iron cleans easily—use hot water and a scouring pad.  When you’re done, wipe it down with oil (never soap and water—it takes the seasoning off!)
• As the steak changes color, you’ll know how well the steak is being cooked.  If the color changes up through the half-way point, that’s the time to flip it over.
• Your steaks will continue to cook even after it comes off the pan from residual cooking.  Make sure that you are timing your steaks to come off the heat so they’re not over-cooking while they rest.

Chef Amadeus has a great, concise presentation to help you get familiar with cooking one of our favorite foods.  Do you have any tips or tricks for cooking flat iron steaks on your cast iron pans?  Do you like any special rubs or marinades?  What are your favorite sides for a flat iron steak?  Tell us about it in the comments below!