Categories: Beef
Ingredients
- 1/2 cup low-sodium soy sauce
- 3 Tbsp. sherry
- 2 Tbsp. brown sugar
- 2 Tbsp. cornstarch
- 1 Tbsp. minced fresh ginger
- 1 1/2 lb. flank steak, trimmed and sliced against the grain
- 3 Tbsp. peanut oil
- 8 oz. snow peas, ends trimmed
- 2 cups cooked white or jasmine rice
- Crushed red pepper, for sprinkling
Directions
- Stir together soy sauce, sherry, brown sugar, cornstarch and ginger in a small bowl.
- Place meat in a large bowl and pour half the marinade on top. Toss with your hands and set aside. let stand about 15 minutes. Reserve remaining marinade.
- Heat oil in a heavy skillet over high heat. Add snow peas and cook, stirring, 1 minute. Remove to a plate and set aside.
- let the pan get very hot again. Using a slotted spoon, transfer half the meat to the pan and spread it out, but do not stir for at least 1 minute. Flip meat and cook 30 seconds more. Remove to a clean plate and repeat with remaining meat.
- Return all the meat to the pan and pour in reserved marinade. Add 1/2 cup hot water and cook until the sauce thickens, 30 to 45 seconds. Turn off heat and stir in snow peas. Serve over rice, with crushed red pepper sprinkled over top as desired.