1. In a small bowl, wisk together the soy sauce, rice wine, brown sugar and cornstarch. Set off to the side. 2. Heat oil in wok until hot and wisping smoke. I usually heat my cast iron wok over medium/medium low heat for 30 minutes to ensure the pan is evenly hot and then blast the heat when I start cooking. 3. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes - or until evenly browned. Add yellow bell pepper and serrano chili and stir-fry for 2 minutes. Add snow peas and stir-fry for an addition minute and a half. Wisk soy sauce mixture until blended again and add sauce to stir-fry. Bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. 4. Transfer stir-fry to a serving vessel. Add the chipotle powder and mix in evenly. Drizzle sesame oil over the top of the stir-fry. 5. Serve immediately over steamed rice. ---------------------------------------------------------------------------
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