ATK Stir Fried Beef with Snow Peapods or Snap Peas

NOTES:

1. The original recipe called or sugar snap peas and is based on one from the 2009 book Cooking for Two by America's Test Kitchen.

2. Freezing the flank steak for 15 mins before slicing makes it easier to cut thin slices.

3. This recipe has no toasted sesame oil in it. Not sure if that will be helpful.


INGREDIENTS:

6 oz flank steak
1 Tbl soy sauce
2 tsp sugar, divided into 1/2 tsp and 1-1/2 tsp
1/4 cup low sodium chicken broth
2 Tbl oyster sauce
1 Tbl dry sherry
1/2 tsp cornstarch
1 garlic clove
1-1/2 tsp grated or minced fresh ginger
vegetable oil
6 oz snow pea pods or sugar snap peas (about 2 cups)
1/2 red bell pepper
1 Tbl water


PREPARATION:

1. Cut steak into 2" wide strips with the grain, then cut across the grain into 1/8" thick slices. See note for tip on slicing. Set aside.

2. In a medium bowl, toss the beef with the soy sauce and just 1/2 tsp of sugar; let marinate for 10-60 minutes.

3. While the steak is marinating:

• Grate the ginger and set aside.
• Remove the strings of the pea pods/sugar snap peas. Set aside.
• Remove the stem and seeds of the red pepper; slice into 1/4" strips or smaller, per your preference. Set aside.
• In a small bowl, mince the clove of garlic and add ginger and 1/2 tsp of oil. Set aside.

4. In a medium bowl, whisk together 1-1/2 tsp of sugar, chicken broth, oyster sauce, sherry, and cornstarch. Set aside. This will be the last item to be added to the prepared vegetables, etc.

5. Drain the beef and discard the marinade.

6. Over high heat, heat 1 tsp of oil in a 12-inch nonstick skillet until just smoking and then add beef in a single layer, breaking up any clumps.

7. For one minute, let cook without stirring, then stir and cook until the meat is browned, 1-2 minutes. Transfer beef to a clean bowl.

8. Add another 1-1/2 tsp of oil and heat again on high until smoking.

9. Add the snow pea pods (or sugar snap peas) and red pepper, cooking and stirring often, until the vegetables begin to brown, about 3-4 minutes.

10. Add the 1 Tbl of water, cover, and cook until the vegetables are crisp-tender, about 1 minute.

11. Uncover and clear the center of the skillet. Add the garlic mixture into that opening and cook, mashing it into the pan until fragrant, 15-30 secs.

12. Stir vegetables and garlic mixture together to combine.

13. Add the beef and any accumulated juices to the skillet, stirring to combine.

14. Before adding the broth mixture, whisk it to recombine it if it separated and add to the skillet.

15. Stir the whole dish constantly, while still cooking on high, until thickened, about 30 seconds and then serve.