Recipe Tuesday: Beef with Snow Peas UPDATE

This recipe has been a favorite in our house, ever since the first time I made it. Tonight, we made a few adjustments, just to see. Even better!

Stir Fry 01 - WEB

Beef with Snow Peas and Carrots

Ingredients

  • 1-1/2 pound Flank (Skirt) Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
  • 1/2 cup Low Sodium Soy Sauce
  • 2 Tablespoons Sherry Wine Vinegar
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Minced Fresh Ginger (I use a microplane zester to get it super tiny)
  • 1 pound Fresh Snow Peas, Ends Trimmed
  • 3 large carrots, finely sliced (I used our mandolin)
  • 4 Scallions Greens (I use kitchen shears to snip them to about 1/8th inch)
  • 3 Tablespoons Olive Oil
  • Crushed Red Pepper, For Sprinkling
  • Jasmine Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. 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.

Add sliced carrots and stir for 2 minutes. Remove to the plate with the snow peas. 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. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle extra sliced scallions (green tops only) or crushed red pepper over the top to give it some spice or additional soy sauce for more salt flavor.

 

This recipe serves 4. Okay, possibly 5, but Grace skews my serving sizes. 🙂 No matter what, there is always plenty for Brian to take as leftovers for lunch… packed in this samurai:

Stir Fry 02 - WEB

 

because, how else would you pack left over Chinese food? 🙂

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