Beef with Snow Peas

This was a super delicious meal that took 15 minutes to make. I have gotten snow peas the last three weeks in my CSA box and was a bit at a loss as to what to do with them, but now that I know about this recipe, I am hoping to get them again.

My mother used to grill flank steak all the time in the summer. It is one of my favorite meals. The thinly sliced flank steak cooks very quickly and absorbs the marinade well, even after only 10 - 15 minutes. I happened to have an onion I wanted to get rid of, but you could use green onions (throw them in when you cook the beef). I think a problem I've had is overcooking snow peas. These you cook for only a little bit so they are still crunchy and very delicious.

Beef with Snow Peas

1 lb flank steak, sliced very thin against the grain
1/3 cup soy sauce
2 tbsps sherry
1 1/2 tbsps brown sugar
1 1/2 tbsps cornstarch
1 tbsp fresh ginger, minced
2 -3 cloves garlic, minced
8 oz snow peas, ends trimmed
1/2 medium onion, cut into wedges and separated
3 tbsps peanut or olive oil
rice, cooked according to instructions on the package
1. In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.2. Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and onions and stir for 45 seconds. Remove to a separate plate. Set aside.
3. Allow pan to get very hot again. With tongs, the meat mixture (if your pan is not large enough to hold all the meat in one layer, cook in two batches), leaving most of the marinade still in the bowl. Spread out meat as you add it to pan, but do not stir for a good minute. Turn meat to the other side and cook for another 30 seconds. 4. Add 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.
5. Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

From The Pioneer Woman

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