Beef with Snow Peas

Beef with Snow Peas

• 1-½ pound flank steak, trimmed of fat and sliced very thin against the grain

• ½ cups soy sauce
• 3 TBSP sherry
• 2 TBSP brown sugar
• 2 TBSP cornstarch
• 1 TBSP minced fresh ginger
• ¼ tsp crushed red pepper flakes
• 8 ounces fresh snow peas, ends trimmed
• 5 whole scallions, chopped
• 3 tablespoons peanut or olive oil
• Cooked rice
• Toasted sesame seeds

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, ginger and crushed pepper flakes. Add sliced meat to bowl and toss. Set aside, or allow to marinate in the fridge for a few hours.

Heat oil in a heavy skillet or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate, set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, the snow peas and half the scallions. Stir over high heat for 30 seconds; then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Top with the remaining scallions and toasted sesame seeds.

Source: My lovely sister Amy posted this recipe on her blog not too long ago.  I made it on the weekend for my family with a few modifications.  The recipe above is how I made it.