This beauty of this dish is that it is both simple and adaptable: pork, chicken or even tofu can replace the beef, and other green vegetables such as broccoli can be used instead of snow peas.
- 3/4 pound flank steak
- 3 tablespoons oil (for stir-frying, or as needed)
- 1 1/2 teaspoons garlic (minced)
- 5 too 6 ounces snow peas (trimmed)
- 1/4 teaspoon salt (or to taste)
- 1 to 2 tablespoons water (or chicken broth or rice wine)
- For the Marinade:
- 2 teaspoons Chinese rice wine (or dry sherry)
- 1 1/2 teaspoons light soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
- black pepper, to taste
- 1 teaspoon sugar
- 2 teaspoons cornstarch
1. Cut the steak across the grain into thin strips 1 1/2 - 2 inches long. Place the beef strips in a bowl and add the marinade ingredients (the rice wine or dry sherry, soy sauces, Asian sesame oil, black pepper, sugar, and cornstarch) one at a time, adding the cornstarch last. Mix well with the beef and marinate for 15 minutes.
2. Heat a wok or heavy skillet on medium-high to high heat, and add 2 tablespoons oil.
When the oil is hot, add the beef. Let sear (brown) for a minute, then stir-fry until the redness is gone and the beef is nearly cooked. Remove the beef from the pan and drain. Wipe out the pan.
3. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the snow peas. Stir-fry the snow peas, stirring continually, until they turn dark green (up to 2 minutes). Sprinkle the salt over the snow peas while stir-frying.
4. Add the beef back into the pan. Add the chicken broth, water or rice wine. Stir for another minute to mix everything together. Serve hot.
Cooking Tips: For extra flavor, use preseasoned oil when stir-frying the beef.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|