Spring onions and beef

Beef negamaki was my all time favorite Japanese restaurant dish...nowadays it seems hard to come by. The mongolian beef at PF Chang's is a close runner up.  I guess it's all about the scallions.  For the last few days I've had an Asian obsession. Friday, my husband and I went to Penang's in Chinatown (a Malaysian restaurant with a menu that makes you want to cross the Pacific), then it was PF Chang's Sunday for dinner. 

The remaining 2lbs of that chuck roast was in the fridge so I thought I might take a stab at pepper steak - it occurred to me that I had never made it in my life - I think I was scared that I wouldn't be able to produce the right flavor but I decided to work with inspiration from the mongolian beef and surprisingly the escabeche fish. 

I mixed up a marinade similar to what I do for escabeche - tamari, brown sugar, water...added a bit of corn starch and marinated the beef with some thinly sliced ginger.  My husband had sliced a vidalia onion, some colored sweet peppers, and some scallions that I sauteed with a head of garlic. 

After I added the marinated meat I realized I should've seared it first - but at 10pm, that wasn't going to happen.  I stir fried and then added the remaining marinade - brought to a boil then simmered...added a dash of oyster sauce and voila - a delicious dinner was served.