I love this beef and snow pea recipe and I know that you will, too.
Check out what my pals over at TWP had to say about this recipe:
“Enjoy this, guys! It really is a simple stir fry recipe that can be adapted in any number of ways: use chicken instead of beef, change up the vegetables…anything goes. Just make sure you let the pan get very hot before adding the ingredients!”
My pan was just a sizzlin’ before I added the food 🙂
Ingredients
1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
1/2 cup College Inn Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Domino Brown Sugar
2 Tablespoons Argo 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
Morton Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Bertolli Olive Oil
Crushed Red Pepper, For Sprinkling
Uncle Ben’s Jasmine Or Long Grain Rice, Cooked According To Package
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. 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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this meal over a bed of Jasmine rice.
Thank you to TPW for this great recipe.
