Monday, March 21, 2011

Beef with Snow Peas

Once again I have to say that I LOVE the Pioneer Woman, Ree Drummond. Everything I have ever made from her site has been fantastic (and easy)! I was craving some Asian inspired food yesterday and this, made with Beef Fried Rice was fantastic. Both recipes separately take about 15 minutes. Figuring in the time management, it probably took about a half hour to get this all done. The Beef with Snow Peas was a HUGE hit! Everyone loved it, and there were barely any leftovers!

This is super easy to do. I bought stir fry beef instead of flank steak (I definitely like things to be easy), and use sugar snap peas instead of snow peas. I also did not need to add any salt. The flavoring was fantastic on its down (plus I'm not a huge fan of salt anyway)! Definitely make this ASAP!

Beef with Snow Peas--Still steaming hot :)

Beef with Snow Peas

  • 1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
  • ½ cups 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 Peanut Or Olive Oil
  • Crushed Red Pepper, For Sprinkling

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.


Total Time: 20 Minutes
Total Servings: 8



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