1 tablespoon peanut oil
2 pounds pork shoulder steak, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons fish sauce
1 tablespoon light brown sugar
1 teaspoon hot sauce
1 teaspoon grated ginger
2 cloves garlic, minced
1 red bell pepper, cut into thin strips
1 cup beef broth
2 tablespoons cornstarch
3 cups cooked white rice, warmed
2 scallions, cut in half and shredded lengthwise
Directions1.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.