- 1-1/2 pound strip or flank Steak, trimmed of fat and sliced very thin against the grain
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry
- 2 tablespoons light brown sugar
- 2 tabelspoon rice wine vinegar
- 2 tablespoons cornstarch
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon dried red pepper flakes
- 1 cup fresh snow peas, ends trimmed
- 1 cup fresh bean sprouts
- 1/4 cup chopped cilantro
- Juice of one lime
- Jasmine or long grain rice, cooked according to package
I enjoy the advantages of quick weeknight meals. I bet you do as well.
I never want to give up flavor though.
That is why my wok is so helpful. High heat and a well stocked pantry makes a quick, delicious weeknight meal so easy.
This evening I made an Asian stir fry of beef with snow peas.
It was so good. You have to make this recipe.
If you do not own a wok, I would highly suggest getting one.
You don’t have to run out today though. You can use a cast iron skillet, too.
In a large bowl, mix together soy sauce, sherry, brown sugar, rice wine vinegar, cornstarch, garlic, ginger and red pepper flakes.
Cut your strip or flank steak into very thin slices against the grain.
Place your slices in the large bowl with the liquid; toss and set aside.
Heat 1 tablespoon of oil in a wok or in a heavy iron skillet over high heat.
Add your snow peas and cook for only a minute. Remove to a separate plate. Set aside.
Allow the wok or iron skillet to get very hot again. Add two tablespoons of oil to your wok or iron skillet and the meat mixture. Spread out meat as you add it to pan. Let the meat sit to brown up a bit and then begin tossing in the wok. Cook until the meat is cooked about five minutes. Add fresh cilantro, bean sprouts, lime juice and your snow peas. Toss.
Serve immediately over hot steamed rice.