Beef With Snow Peas
Author: from The Pioneer Woman Cooks
- 1 ½ lb. flank steak, trimmed of fat and thinly sliced
- ½ cup low-sodium soy sauce
- 3 T. sherry or cooking sherry
- 2 T. brown sugar
- 2 T. cornstarch
- 1 T. fresh ginger, minced
- 8-oz. fresh snow peas, ends trimmed
- 4 whole scallions, cut into ½-in. pieces on the diagonal
- 3 T. peanut, sesame, or olive oil
- a pinch of crushed red pepper, for sprinkling
- Combine soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half over the sliced meat in a bowl and toss with hands. Reserve the other half.
- Heat oil in a heavy skillet or wok over high heat. Add snow peas and stir for 1 minute. Remove to a plate.
- Reheat pan. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute, letting it brown quickly. Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
- Repeat with other half of meat and scallions, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat.
- Check seasonings and add salt only if needed. Mixture will thicken as it sits. Serve immediately over rice.