Restaurant-Caliber Pepper Steak

It is safe to say that Justin and I could eat Chinese food every night. While we usually order takeout once a week, sometimes we cook our own creations. Justin made this Pepper Steak two nights after Thanksgiving, which was a welcome relief after two days of savory American food and leftovers. He got the recipe from this blog, and it was just so good I had to recommend it. Everything from the flavor to the texture itself was restaurant-caliber. We dusted it with additional Korean red pepper powder (Gochugaru) that is not in the recipe.

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