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Beef with Snowpeas
1 !/2 lbs. of Flank Steak, trimmed of fat and sliced very thin
against the grain.
!/2 cup of low sodium soy sauce
3 tablespoons of sherry or cooking sherry
2 tablespoons of brown sugar
2 tablespoons of corn starch
1tablespoon of minced ginger
8 ounces of snow peas weighed out and trimmed
5 whole scallions cut in half inch pieces on the diagonal
salt as needed easy
3 tablespoons of oil olive or peanut oil
crushed red pepper for sprinkling
jasmine or long grain rice
In a bowl mix together soy sauce, sherry, brown sugar corn starch
and ginger. Pour 1/2 the liquid over the sliced meat in a bowl toss
with hands. Reserve 1/2 the liquid and set aside.
Heat oil in a heavy skillet, iron is best, or use a wok over high heat.
Add snow peas and stir for 45 seconds. Remove to a separate plate
and set aside.
Cook the rest of the meat as soon as the pan gets hot again. After
turning it add the meat from the first batch, add the rest of the
liquid and add the snow peas. Stir over high heat for 30 seconds,
then turn off heat. Turn meat again and add salt only if meat needs
it. Let mixture sit and it will thicken.
Allow pan to get very hot again, with tongs add 1/2 the meat mixture
leaving most of the marinade in the bowl. Add /2 the scallions.
Spread out the meat in the pan, but do not stir for a minute. You
want the meat to get as brown as possible in a short amount of time
as possible. Turn meat over and get as brown as you can in 30
seconds. Remove to a clean plate.
Serve immediately over rice. Sprinkle red pepper over the top.