|Beef With Snow Peas|
I marinate some sliced flank steak in soyy sauce, mirin, sugar, garlic, and fresh ginger. A tip in slicing the flank steak thin is to put it in the freezer for 30 to 40 minutes or until it is firm. The marinated beef and snow peas are fried over high heat in a heavy skillet - I used my favorite cast iron one. Then they are added to a sauce made of soy sauce, mirin, cornstarch, and some chicken stock. I then sprinkle some pepper flakes on top. Check for seasoning and add salt if necessary. I serve over some Jasmine rice but you could also serve it over some Chinese noodles. Here is a satisfying dinner that is quick and delicious:)
Beef With Snow Peas
1 1/2 pound beef flank steak
4 tablespoons soy sauce, divided
2 tablespoons Mirin, divided
1 tablespoon minced ginger
2 1/2 teaspoons sugar, divided
1 teaspoon minced garlic
3 tablespoons cornstarch
8 ounces fresh snow peas
5-6 tablespoons peanut oil
3 tablespoons water
1 teaspoon onion powder
Crushed Red Pepper Flakes
Jasmine rice cooked according to package directions
1. Cut the beef across the grain into 1/8-inch thick slices. Set aside.
2. In a small bowl combine 2 tablespoons soy sauce, 1 tablespoon Mirin, the ginger, 2 teaspoons sugar, 1 teaspoon minced garlic, 1 tablespoon oil, and 1 tablespoon cornstarch. Mix well. Add the beef and marinate at room temperature for 30 minutes.
3. Mix 2 tablespoons cornstarch and the onion powder with some cold water until smooth. Stir in the chicken stock, 2 tablespoons sauce sauce, 1 tablespoon mirin and 1/2 teaspoon sugar. Set aside.
4. Heat 3 tablespoons oil in the skillet. Add the snow peas and stir-fry for about 1 minute. Remove the peas to a plate.
5. Add more oil if needed to the skillet. Scatter the beef, 1/3 at a time in the skillet. Cook for about 1 minutes. Remove to a plate and cook the remaining beef.
6. Stir the chicken broth mixture. Add to the skillet and heat to boiling. Cook for about 1 minute or until the sauce has thickened. Add the beef, peas and crushed red peeper flakes. Cook another minute. Taste and add salt if needed.
7. Serve over the cooked rice.
Makes 6 servings