Pepper Steak on the Blackstone Griddle

Enjoy the rich flavor of a pepper steak on the Blackstone. Hussey shows you how to marry the flavors of a delicious sauce, crispy vegetables and the perfectly done steak.

Ingredients
1 lb flank steak, sliced thinly against the grain

Marinade:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon hoisin sauce
1 tablespoon cornstarch
¼ teaspoon baking soda
1 tablespoon oil
1 tablespoon water

Sauce:
½ cup no sodium chicken stock
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon oyster sauce
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon cornstarch

Vegetables:
2 bell peppers, cut into cubes
1 onion, cut into cubes
¼ cup peanut oil

Directions
1. Preheat a griddle over medium to medium-high heat.
2. Slice the flank steak thinly against the grain. In a bowl, mix together all the ingredients for the marinade and toss the sliced steak in it. Let it marinate for 10 minutes.
3. Prepare the sauce by combining all sauce ingredients in a bowl or large measuring cup.
4. Heat some peanut oil on the griddle and add the cubed bell peppers and onions. Stir-fry for 2-3 minutes.
5. Push the cooked vegetables to the side of the griddle. Add more peanut oil if needed, then lay the marinated steak onto the hot griddle, ensuring the pieces are not piled on top of each other to ensure even cooking. Stir and cook for about 2 minutes.
6. Once the steak is caramelized and the onions are cooked to your desired doneness, pour in the prepared sauce. Stir-fry until the sauce thickens, about 1-2 minutes.
7. Transfer the stir-fry to a serving dish.
8. Garnish with chopped green onions and serve hot with rice or noodles of your choice.