This is one of many favorite beef stir-fries, mainly because of the sauce. You can add any veggies you like, I just stuck with snow peas and green onions this time. Go here, here and here for more stir-fries using beef. Of course you can search stir-fries and get all of them.
Beef with Snow Peas
- 1/2 cup low-sodium soy sauce
- 3 tbsp. sherry (don’t use a cooking sherry – get a good brand)
- 2 tbsp. cornstarch
- 2 tbsp. brown sugar
- 1 tbsp. ginger, peeled and minced
- 1-1/2 lbs. flank or round steak, sliced very thin
- 3 tbsp. peanut oil
- 6 scallions, green and white parts
- 8 oz. snow peas, cut into pieces
- other veggies if desired
- crushed red pepper or use a squirt or two of Sriracha sauce
- I also like to add about 1/2 cup beef broth during the final stir-fry
- rice of your choice
Combine the first five ingredients. Using 1/3 of the mixture mix with the flank steak and refrigerate. I usually try to marinade this overnight. Set aside the rest of the liquid and refrigerate until ready to prepare this stir-fry.
Blanch the snow peas briefly in the microwave. Heat a skillet and stir-fry the beef with the green onions. Add the reserved liquid, crushed red pepper and snow peas. Stir-fry for just about 30 to 60 seconds. Serve over rice.
Recipe by cooking with aunt juju