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
- 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
In a small bowl mix together the soy sauce, water, vinegar, cornstarch and brown sugar - set aside
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.
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.
Add the beef back in and mix together - pour over the sauce, bring to a boil and mix well.
Top with scallions and serve with cooked rice