I have never made it a secret. I love Asian food. Stir fry, dumplings, rice – pretty much any kind that is not fish or seafood, I’ll try. I like making it at home rather than buying it. It tastes better, costs less, and you can make a small, inexpensive cut of meat stretch a long way.
A wok and a super burner on your gas stove makes this go really well – but if you have a regular skillet and an electric cooktop, you can accomplish the same – just get your pan screaming hot and cook things in batches. Veggie options are flexible – you don’t have to add the cabbage – I like to because it stretches the recipe. You could double up the snow peas and leave it out. I also love to stir fry longer pieces of scallion for this, getting a bit of a char on them. They taste great.
Beef with Snow Peas Recipe
Ingredients
- 1/2 cup soy sauce
- 2 Tbsp water
- 1 Tbsp Rice Wine Vinegar
- 2 Tbsp cornstarch
- 2 Tbsp brown sugar
- 1 tsp peeled and minced fresh ginger
- 2 cloves garlic minced
- 1 1/2 lbs flank or chuck steak trimmed of fat and sliced very thin against the grain. Use a cheap cut here - no need to use expensive steak
- 3 Tbsp peanut or olive oil
- 8 ounces fresh snow peas cleaned & trimmed (you can use snap peas as well if that's what you have)
- 1 6 oz Can Water Chestnuts sliced & Drained
- 3 whole scallions cut into 1/2-inch pieces on the diagonal
- Cooked Rice
Instructions
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In a small bowl mix together the soy sauce, water, vinegar, cornstarch and brown sugar - set aside
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In a super hot wok or frying pan, heat 2 tbsp olive oil and saute the beef in batches - get some good golden brown on this stuff, that's flavor in the plan. Remove to a plate and drain.
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Heat remainder of olive or peanut oil and add the garlic, ginger, snow peas and water chestnuts and saute until the peas are turning brown.
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Add the beef back in and mix together - pour over the sauce, bring to a boil and mix well.
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Top with scallions and serve with cooked rice
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Enjoy
