Pepper Steak with Scallion Rice

3 tablespoons sesame oil
1 cup long-grain white rice (you could also use whole wheat rice)
3 scallions, thinly sliced
flank steak, thinly sliced
salt and pepper for seasoning
2 tbsp cornstarch
2 green bell peppers, thinly sliced
1 red chile pepper, thinly sliced (remove seeds if you want less heat)
1 red onion, thinly sliced
4 garlic cloves, thinly sliced
1 tsp ginger, minced
1 tbsp chinese five-spice powder
1/2 cup dry sherry
2 tbsp worcestershire sauce
2 tbsp soy sauce
1 1/2 cups beef stock/broth

Heat 1 tbsp of oil in a pot to make the rice.  Add rice and toast for a minute or two.  Add the water (according to rice package directions) and the scallions and stir.  Bring to a boil, reduce heat to a simmer and cover and cook (according to rice package directions).  Fluff the rice with a fork and keep covered until ready to serve.

Heat 1 tbsp of oil in a wok over high heat.  Make sure the oil is nice and hot before you add the meat.  Add the meat and season with salt and pepper; caramelize the meat and brown well.  Then sprinkle meat with cornstarch and toss for a minute more.  Transfer meat to a plate.  Add remaining 1 tbsp of oil to the wok.  Add bell peppers, chile peppers and onions.  Stir fry for a few minutes to soften the edges.  Add the garlic, ginger, five-spice powder, salt and pepper.  Deglaze the wok with the sherry.  Then add the worcestershire, soy sauce and beef stock/broth.  Slide the meat back in and stir.  Simmer for a few minutes until the sauce thickens.  Serve over the scallion rice.

ENJOY!!!!
Wine pairing......a Pinot Noir would work well with this.