Thursday, April 28, 2011

Beef with Snow Peas

I had originally missed this recipe when Pioneer Woman posted it, but someone, I can't remember who, shared it with me on facebook as something they were having for dinner. I'm glad they did! I really liked this dish. My husband liked it, but he preferred teriyaki flavor to this more savory flavor. The flavor was a little strong for the boys, but they ate it, and I think they really liked the snow peas. I really love anything that involves "Chinese" food. The snow peas were excellent and crispy, so good! I had never cooked with them before, but they were easy and tasty. This is an easy week night meal so give it a try. Serve it over noodles or rice, I chose brown rice.

Beef with Snow Peas
from The Pioneer Woman

1-½ pound Flank Steak, fat trimmed sliced very thin against the grain (I used thin cut sirloin.)
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry (I used cooking sherry.)
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger or 1/2 tsp ground ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Half-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Rice, cooked according to package (I used brown rice.)

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) 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. Add half the scallions. 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, and the snow peas. 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. Sprinkle crushed red pepper over the top to give it some spice.

1 comment:

Rita said...

So happy you included this recipe Amber; one of our favourite chinese meals. Your looks fantastic and will try it soon.


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