* 1 Tbsp. peanut oil * 2 lb. pork shoulder steak, cut into 1-inch pieces * 1/2 c. chopped onion * 3 Tbsp. fish sauce * 1 Tbsp. light brown sugar * 1 tsp. hot sauce * 1 tsp. grated ginger * 2 clove garlic, minced * 1 red bell pepper, cut into thin strips * 1 c. beef broth * 2 Tbsp. cornstarch * 3 c. cooked white rice, warmed * 2 scallions, cut in half and shredded lengthwise
What to do:
1. In a large skillet over high heat, heat oil; saute pork and onion 5 minutes, or until browned. Remove mixture to a bowl. 2. Reduce heat to medium; add fish sauce, brown sugar, hot sauce, ginger, garlic, and pepper strips. Cook 2 to 3 minutes. 3. In a bowl, whisk broth and cornstarch and add to skillet. Cook 1 to 2 minutes, or until sauce is thickened. Return pork to skillet and cook 4 to 5 minutes, or until meat is no longer pink in center. Serve over rice and top with scallions.