I’ve done a husband-wife pairing before, with Sarah and Dan Hoyt. But it took me altogether too long to realize that although I’d gotten a recipe from James Young, I hadn’t talked with his lovely wife Anita about her books and food yet. For the meal, I’m making her Pepper Steak, and we’re recommending her Paranormal Thriller series to you, the latest of them being The Will of Tyr. She writes a psychological, character driven book, one that will appeal to paranormal romance readers. For such a dark story as she can twist, she likes bright food!
Since I knew there would be the green of scallions, I chose a red and a yellow sweet pepper to get the most color possible in this dish. Food doesn’t always have to be about brown.
Before you stir-fry, you will want to have everything prepped and ready, once the pan is hot and the action starts, there is no dilly-dallying around.
One of my readers was kind enough to send me a packet of Sichuan Pepper Powder to try. Be careful, he cautioned, it’s potent! Start with just a pinch. My pinch may be smaller than his, we could taste it but there was no heat. Next time I’ll try two or three pinches.
In the hot wok, fry the vegetables, white part of scallions, ginger and garlic first, then when they are barely tender, remove them to a bowl.
Fry the meat in portions, adding a little oil, then about half the meat, keeping the marinade in the bowl until the end, when you put everything back in the wok and pour the marinade over, cooking until it thickens into a gravy.
This came out very well, served with sticky rice. The First Reader commented that it needed more spice. Next time I’ll be less timid with the pepper powder.
- 1/2 c soy sauce
- 2/3 c water
- 1/4 c rice wine vinegar
- 1 tbsp honey
- 2 tbsp corn starch
- Pepper to taste
- Meat and Veg:
- 1 1/2 lb thinly sliced steak (I used london broil, but any cheap cut will do)
- 2-3 tbsp peanut oil (or canola, you need an oil with a high smoke point)
- 2-3 sweet peppers
- bunch of scallions
- 1/4 cup chopped ginger
- 5-6 garlic cloves