Beef with Snow Peas

As I’ve mentioned before, I love the Pioneer Woman,

so of course this is another one of her recipes. 

I’ve really been on a mission to create my own Chinese food since finding any

decent restaurants close by has been unsuccessful.  

This particular recipe stuck out because it’s similar to what my daughter orders

every time, beef & broccoli. I knew she would love it. Surprisingly she didn’t question where the

broccoli was, just was curious how to eat the snow peas, lol. She wasn’t sure if

you were suppose to eat the pods or not. After poking at them for a minute or

so she popped one in her mouth & was happy to report how tasty they were.

I know a recipe is a keeper when my family goes back for seconds.

DSC_0267Thinly slice up the flank steak & cover with marinade.

DSC_0269Add olive oil to your pan & cook for a minute or so.

DSC_0273Set aside snow peas & first batch of cooked beef on a clean plate.

DSC_0275 fixedOnce all the beef has been cooked, throw everything back into the pan for an additional 30 seconds or so.

DSC_0285 fixedServe over some jasmine rice.

Ingredients

1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
1/2 cup Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Olive Oil
Crushed Red Pepper, For Sprinkling
Jasmine Rice, Cooked According To Package

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. 

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

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.

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