|Nutritional Guidelines (per serving)|
|Servings: Peas serves 3 - 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
Cut the steak across the grain into thin strips 1 1/2 - 2 inches long.
Mix well with the beef and marinate for 15 minutes.
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.
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.
Add the beef back into the pan. Add the chicken broth, water or rice wine.
Stir for another minute to mix everything together.
Cooking Tips: For extra flavor, use preseasoned oil when stir-frying the beef.