Stir Fry Beef with Snow Peas over Rice
Description
In 20 minutes you can have a delicious stir fry dinner that rivals any restaurant's. You can change it up and use chicken in place of the beef or add other vegetables if you wish.
Ingredients
1-1/2 lb. flank steak, trimmed of fat And sliced very thin against the G\grain
1/2 c. low- odium soy Ssuce
3 T. sherry or cooking sherry
2 T. brown sugar
2 T. cornstarch
1 T. minced fresh ginger
8 oz. fresh snow peas, ends trimmed
5 whole scallions/green onions, cut into half-inch pieces on the diagonal
salt, use sparingly
3 T. peanut or olive oil
crushed red pepper flakes, optional
Jasmine or long grain rice, cooked according to package directions
Directions
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In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch and ginger. In a bowl, pour half of the liquid over the sliced meat; toss. Reserve the other half of the liquid; set aside.
Heat oil in a heavy iron skillet, if possible or wok over high heat; add snow peas; 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; add half of the scallions. Spread out meat while adding it to the 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 over to the other side; cook for another 30 seconds. Remove to a clean plate/platter.
Repeat with the other half of the meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the remaining marinade and the snow peas. Stir over high heat for 30 seconds; turn heat off. Taste and season as needed, adding salt only if it's necessary. Mixture will thicken as it sits.
Serve immediately over cooked rice. Sprinkle crushed red pepper on top to for some spice, if desired.
8 servings.