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Hong Kong Steak
A favorite of Chef Richard Chamberlain.

Prep: 10 minutes
Refrigerate: 4 hours
Cook: 10 minutes
Servings: Serves 6
6 sirloin strip steaks (6-8 ounce each) , trimmed
1 Tbsp. peppercorns, cracked
2 tsp. ginger, peeled and finely chopped
4 cloves garlic, finely chopped
1/4 cup light soy sauce
1-1/2 Tbsp. honey
1 tsp. sesame oil
3/4 cup red wine
1 Tbsp. cornstarch
1/4 cup beef stock
6 Tbsp. peanut oil
1/4 pound mushrooms (shiitake, oysters, button)
1/4 pound vegetables (bok choy, snow pea tops, baby spinach, baby carrots, julienne peppers, scallions)
2 Tbsp. peanut oil
1 tsp. sesame oil
2 cloves garlic, finely chopped
2 tsp. ginger, finely chopped
2 Tbsp. scallion tops

In mixing bowl, combine garlic, ginger, soy sauce, honey and sesame oil. Mix well and pour over steaks. Allow to marinate 4 hours in refrigerator and remove. Reserve marinade.
Press peppercorns into steaks. In a hot wok or skillet, add 2 Tbsp. peanut oil. Add 2 steaks at a time and sear on both sides for one minute. Remove steaks and wipe out wok. Reheat and repeat for remaining steaks.
Set steaks aside and keep warm.
Pour red wine into wok and reduce by three fourths. Add beef stock and reserved marinade. Reduce by half. Whisk in cornstarch and remove. Keep warm.
Heat second wok to very hot. Add peanut and sesame oils. Add garlic and ginger and cook for 3 seconds. Add mushrooms and vegetables. Toss quickly and stir for one minute.
Place steaks on six plates. Top with stir-fry vegetables and drizzle with sauce.
Serve with sesame rice and garnish with scallion tops.