Asian Beef with Snow Peas
You have to love quick and delicious - and to this one you can add inexpensive. One ofthe best things about a stir fry is that they combine all of these wonderful qualities into one dish.
Look for a round steak - sometimes sold as top round, or a flank steak. Slice the meat as thin as possible. This is what allows these inexpensive cuts to be cooked very quickly without being tough. Find the grain of the meat and slice across it. Often the butcher or meat counter at the supermarket will do this for you if you ask. Take the free shortcuts when you can find them!
You can also subsitute a few tablespoons of chicken or beef broth for part of the soy sauce if you wish to cut the sodium level - although if you do this you'll want to increase the amount of fresh ginger to keep the flavor going.
The best trick for this dish? Get all of your ingredients ready before you start to cooking - once you get ingredients on the heat the cooking moves really, really quickly. And make sure you whisk the sauce immediately before adding it to the wok - cornstarch will settle to the bottom of the container immediately.
Asian Beef - Recipe
- 1//4 cup soy sauce
- 1/4 cup beef or chicken broth
- 1/4 cup rice wine
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 2 tablespoons minced fresh ginger root
- 2 tablespoons minced garlic
- 2 pounds beef round steak or flank steak, cut into very thin strips
- 1 pound snow peas, sliced thinly on the diagonal
1. In a large mixing bowl whisk together the soy sauce, rice wine, brown sugar and cornstarch. Mix in ginger and garlic. Set aside.
2. In a wok or large skillet over medium high heat, heat oil. Stir fry the beef for a couple of minutes or until browned evenly. Add snow peas and continue to stir fry for another couple of minutes, or until peas are tender but still crisp.
3. Whisk the sauce mixture again (cornstarch settles to the bottom of the bowl immediately) to ensure cornstarch is evenly distributed. Add sauce mixture to wok and bring to a boil. Allow to simmer until sauce is thick and smooth, about two minutes. Serve with rice.
Note: Very quick high heat is the key to this dish. you want the snow peas cooked but still very crisp. Have your ingredients lined up and ready before you start cooking.
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