One of my favorite meats for stir fry is flank steak because it remains so tender when you slice it paper thin. I could eat this every day of my life. It’s positively perfect. In fact, I want some now.
Beef with Snow Peas
1-½ pound flank steak, trimmed of fat and sliced very thin against the grain
½ cups low sodium soy sauce
3 tablespoons sherry
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon minced fresh ginger
8 ounces, weight fresh snow peas, ends trimmed
5 whole scallions, cut into half-inch pieces on the diagonal
Salt as needed (use sparingly)
3 tablespoons olive oil
Crushed red pepper, for sprinkling
Jasmine or long grain rice, cooked according to package
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a heavy skillet or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, and then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.