Friday, May 28, 2010

Stir-Fried Beef with Sugar Snap Peas














Yeah, yeah, I know, the photo's not sugar snap peas.  But the one of sliced scallions came out so much better.

This recipe is based on one from the New York Times.  The quantity of ingredients were tinkered with a little, the preparation a lot.

If you don't have sherry, use dry red wine of your choice and add a half teaspoon of sugar.  I had sherry cooking wine in the pantry so I used that instead. But because it comes pre-salted, I used only low-sodium soy sauce and diluted the broth a little so that everyone at the table wouldn't fall on the floor clutching at their throats, parched with thirst. 

Stir-Fried Beef with Sugar Snap Peas
Adapted from the New York Times
Serves 4














1 pkg. (1-1/4 to 1-1/2 lbs.) steak, cut into 1/2 inch by 2 inch strips
3 Tbs. soy sauce (regular, low-sodium or any combination of the two), divided
2 tsp. sesame oil
1/2 tsp. coarsely ground black pepper
12-16 oz. bag  frozen sugar snap peas
3/4 cup chicken broth
3 Tbs. sherry wine
1 Tbs. cornstarch
2 Tbs. vegetable oil
2 tsp. minced garlic (bottled is fine)
Hot cooked rice
1 Tbs. sesame seeds (optional)
3 scallions, thinly sliced

Into a food-grade plastic bag, add beef, 2 Tbs. soy sauce, sesame oil and pepper.  Press air out of bag, close securely and set aside for a few minutes to marinate.

In a one cup bowl, mix broth, sherry, remaining soy sauce and corn starch.  Set aside.

Microwave sugar snap peas for 3 minutes to defrost and partially cook.

Heat a large skillet over medium-high heat.  When hot, add vegetable oil, wait 10 seconds to heat up, then add beef in a single layer.  Sear, without stirring, for 2 minutes, then stir-fry for another minute.  Add garlic and continue stir-frying for 30 seconds (beef will not be fully cooked).  Transfer beef to a covered dish and keep warm.

Using same skillet over medium heat, add sugar snap peas and broth mixture.  Cook for about 2 minutes, or until mixture thickens slightly and comes to a boil.













Add the beef (and any accumulated juices) back into the skillet.  Stir-fry for 2 minutes, or until beef finishes cooking to taste.













Plate beef and sauce next to rice.  Sprinkle with sesame seeds, if desired, and scallions.

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