Lemon-Flavored Steak

Shell steak (sometimes sold as strip steak or beef top loin steak) is used for this menu's main course. Both the ginger and the lemon peel in this dish are meant to be eaten, so slice the ginger very thin. Some of the white pith of the lemon should be included with the peel to add texture and bitterness.

Assemble these supplies:

• 2 boneless shell steaks, 1 inch thick, trimmed of fat, and tails removed (each about 1 pound)
• 1/4 cup cornstarch
• 1 lemon
• Large red bell pepper
• 4 scallions
• 1 1/2-inch piece fresh ginger
• 1 tablespoon light soy sauce
• 3 tablespoons Cognac or brandy
• 2 cups peanut or corn oil
• 1 tablespoon sugar

Steps in preparation:

1. With very sharp chef's knife, cut shell steaks in half lengthwise.
2. Holding knife at as low an angle as possible to the meat, cut each half into six 1-inch-thick slices.
3. Place in large mixing bowl and sprinkle with 3 tablespoons corn­starch.
4. With your hands, toss slices to coat evenly with cornstarch.
5. Shake off any excess starch.
6. Let steak pieces stand for at least 15 minutes.
7. Cut lemon peel, including pith, into 1/2-inch strips.
8. Squeeze lemon to measure 2 tablespoons juice. Set aside.
9. Core, seed, and derib pepper.
10. Cut pepper lengthwise into quarters.
11. On the bias, cut each quarter into 6 pieces.
12.  Wash scallions and trim off ends. Remove green por­tions and reserve for another dish. 
13. With chef's knife, cut white portions, on the bias, into 1-inch sections.
14. Peel ginger and cut crosswise into 1/8-inch-thick slices.
15. For the sauce, combine remaining tablespoon corn­starch, lemon juice, soy sauce, and Cognac in small bowl.
16. Heat wok, Dutch oven, or sauté pan over high heat until it begins to smoke. Add oil and heat 2 minutes, or until a sliver of ginger rises immediately to the surface (375 de­grees on deep-fat thermometer). Remove ginger and discard.
17. Add steak, 6 slices at a time. Deep fry until crusty, about 1 minute. With slotted metal spoon, remove steak, wait 15 seconds, and return to oil for another 10 to 15 seconds. Transfer steak to paper-towel-lined platter. Re­peat process for remaining slices.
18. Pour off all but 3 tablespoons oil from pan and heat 10 seconds. Add ginger slices and lemon peel. Stir fry vig­orously 1 minute.
19. Add scallions and peppers and stir fry another minute.
20. Return steak slices to pan. Add sugar and toss.
    With spatula, move contents of pan to one side. Stir sauce mixture to recombine, and then pour it down side of pan into cleared space. 
21. Stir sauce with point of spatula until thickened. Incorporate remaining ingredients, stir­ring until they are evenly coated with sauce.
22. Transfer to serving platter and cover loosely with foil.