Stir-Fried Beef with Snap Peas and Red Peppers
Based on a recipe from Cook's Illustrated, November & December 2007, David Pazmino.
Servings: 4 servings
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 12 ounces flank steak cut into 2 inch wide strips with grain, then sliced 1/8" thick across grain
- 1 tablespoon sugar
- 2 tablespoons dry sherry
- 1/2 cup low-sodium chicken broth
- 1/4 cup oyster sauce
- 1 teaspoon cornstarch
- 5 teaspoons canola oil
- 12 ounces sugar snap peas about 4 cups, trimmed and strings removed
- 1 medium red bell pepper seeded and cut into 1/4 inch slices
- 2 tablespoons water
- 3 medium garlic cloves minced, about 1 tablespoon
- 1 tablespoon minced fresh ginger
- steamed rice
- Combine marinade ingredients in glass dish. Add flank steak and toss to coat well. Marinate 10 minutes to 1 hour.
- In small bowl, combine sauce ingredients; set aside.
- Drain beef, discarding liquid. Place 1 teaspoon canola oil in 12 inch non-stick skillet over medium-high heat. When just smoking, add half of beef in single layer. Break up clumps and cook, without stirring for 1 minute, then stir, cooking until browned, 1 - 2 minutes. Transfer to clean bowl. Add another teaspoon canola oil to skillet and repeat to cook remaining beef. Rinse skillet; dry with paper towels.
- To empty skillet, add 1 tablespoon canola oil, heat until just smoking. Add sugar snap peas and red bell pepper; cook while stirring until vegetables begin to brown, 3 - 5 minutes. Add 2 tablespoons water; continue to cook vegetables until tender-crisp, 1 - 2 minutes. Push vegetables to side, add garlic and ginger; cook until fragrant 15 - 20 seconds then stir to combine with vegetables. Stir in beef and juices. Whisk sauce to recombine, add to skillet; cook while stirring until thickened, about 30 seconds. Serve immediately with steamed rice.