Beef with Snow Peas

Beef with Snow Peas is my all time favorite Chinese restaurant dish. I just love it! So I was so pleased to try this at home version from Pioneer Woman. It is delicious! And really tastes similar to what you'd get at a Chinese restaurant. Yay! The beef is so tender. Once you have all the ingredients ready to go the stir-fry part is incredibly fast. Definitely an under 30 minute meal. Just be sure to get your rice cooking before starting (rice cookers are the best!).

Beef with Snow Peas

1 1/2 lb flank steak, trimmed of fat and sliced very thin against the grain
1/2 cup low sodium soy sauce
3 tablespoons cooking sherry
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon grated fresh ginger
8 oz snow peas, ends trimmed
5 green onions, cut on the diagonal into 1/2" slices
3-4 tablespoons peanut oil, or canola oil
crushed red pepper
cooked rice for serving

In a bowl mix together soy sauce, sherry, brown sugar, cornstarch, ginger, and a sprinkling of red pepper flakes. Add the sliced meat to the bowl and toss with hands. Set aside.

Heat 3 tablespoons of peanut oil in a heavy skillet over high heat. Add snow peas and stir for 45 seconds. Remove from heat and lift snow peas out with a slotted spoon onto a separate plate. Set aside.

Put pan back on heat and allow to get very hot again. With tongs, add half of the meat mixture, leaving most of the marinade still in the bowl. Add half of the green onions. Spread meat out int he pan, but do not stir for a good minute. Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate. Set aside.

Add a little more oil to pan if necessary. Repeat process with other half of the meat and green onions. After turning the meat add back in the plateful of cooked meat, the rest of the marinade from the bowl, the snow peas. Stir over high heat for 30 seconds or so until everything is cooked and combined with the sauce. Check seasoning and add a little more soy sauce if necessary. Serve immediately over rice.