It is so easy to make, the longest part is cooking the rice.
This dish has everything I love about chinese food...sweet, salty and savory.
Here is what you are going to need:
-3/4 lb Flank Steak
-1/4 cup Low Sodium Soy Sauce
-1-1/2 tbsp Cooking Sherry
-1 tbsp Brown Sugar
-1 tbsp Corn Starch
-1/2 tbsp fresh minced Ginger
-4 oz weight of Snow Peas
-2 Green Onions
-2 tbsp Olive Oil or Canola Oil
Prepare rice according to packaging.
In a bowl, combine the soy sauce, cooking sherry, brown sugar, corn starch and ginger. Mix until combined.
The first time I made this recipe I used flank steak and cut it into thin strips, but this time I found "beef strips" at the grocery store and used these instead. The label said "Good for Stir Fry," so you can't go wrong with that!
Add the strips to the bowl of sauce. You can do this an hour or two beforehand and let the meat marinate in the sauce or you can do it right as you start making the dish. I did both ways and didn't see any difference.
IMPORTANT! Before you start heating up the pan, I highly recommend prepping all your ingredients before you start cooking. This recipe goes fast!!!!
Cut the tips off the Snow Peas.
Cut the Green Onions at a diagonal.
Now that you have prepped the rest of your ingredients, heat a large saucepan over high heat and add 1 tbsp of oil. Let it get really really hot. Add your Snow Peas and cook them for 45 seconds to 1 minute. You want them to cook, but still be crisp.
Remove them from the pan and set aside.
Cook for 1 minute without stirring.
Then flip them over with the tongs and cook the beef for 30 seconds on the other side.
Add the green onions and snow peas into the pan and pour in the sauce from the bowl.
Stir briefly. Then turn off the heat. The sauce will thicken and become delicious!
Serve with white rice!