Saturday, June 25, 2011

Beef with Snow Peas

I surprised myself with this dish.  It was mostly for my husband because he is a meatatarian and loves Asian cuisine, but I really liked it too!  This is a spicy stir fry that can be changed up very easily by using chicken instead of beef or using different vegetables.  Stir fry is great because it is a quick and filling dinner that is perfect for a weeknight.  This dish was great leftover too.

Cut up the beef into bite size pieces.

Measure out 1/2 C. soy sauce.

Then measure a few tablespoons of sherry.

Mix together the soy sauce, sherry, brown sugar, corn starch, and ginger.  Put the meat in the marinade and toss with a spoon to coat.  Set aside.

Heat oil in a skillet over high heat.  Add the snow peas and cook for 45 seconds.  Remove from pan to a clean plate.

Add half the meat mixture and half the scallions to the same skillet.  Make sure mixture is spread out in the pan and allow to cook without stirring it for one minute.  Turn the meat over and cook for another 30 seconds.  Remove to a clean plate and repeat with the other half of the meat and scallions.  Add first plate of meat back in the pan along with the marinade and snow peas.  Cook for 30 seconds.

Cook rice (I used minute rice) and spoon meat and veggies over rice.  Sprinkle with red pepper flakes.  Serve.

Beef with Snow Peas
Servings: 8
1-½ lb. boneless sirloin steak, cut into bite size pieces
½ C. Low Sodium Soy Sauce
3 T. Sherry Or Cooking Sherry
2 T. Brown Sugar
2 T. Cornstarch
1 t. Ground Ginger
8 oz.Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Half-inch Pieces On The Diagonal
3 T. Olive Oil
Crushed Red Pepper, For Sprinkling
Rice, Cooked According To Package
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.
Source: inspired by Pioneer Woman Cooks

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