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Beef with Snow Peas

January 9, 2011

This is easy and delish! Makes a lot of food, so cook for a crowd or enjoy leftovers the next day. Thanks to my friend Jennifer for sharing this recipe–she found it on www.thepioneerwoman.com (a great recipe site!)

1 1/2 lbs. flank steak, sliced very thin against the grain
1/2 cup soy sauce
3 Tablespoons sherry
2 Tablespoons brown sugar
2 Tablespoons cornstarch
1 Tablespoon fresh ginger, minced
4 fresh garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
8 oz. fresh snow peas, ends trimmed
5 green onions, cut into half-inch pieces
3 Tablespoons canola oil
Cooked rice, for serving


  • In a large bowl, whisk together soy sauce, sherry, brown sugar, cornstarch, garlic, red pepper flakes and ginger.
  • Add sliced meat to bowl and toss with hands. Set aside.
  • Heat oil in a heavy skillet or wok over high heat.
  • Add snow peas and stir-fry 45 seconds. Remove to a clean plate and set aside.
  • Allow pan to get very hot again. Add a drop more oil if dry.
  • Using tongs, add half the meat mixture, leaving most of the marinade still in the bowl.
  • Add half the scallions to pan.
  • Spread out meat as you add it to pan, but do not stir for a good minute. (Allow meat to get as brown as possible in as short amount a time as possible.)
  • Turn meat to the other side and cook another 30 seconds.
  • Add to plate with snow peas.
  • Repeat with other half of meat, allowing pan to get very hot again first.
  • After turning second half of meat, add first plateful of meat, rest of the marinade, and snow peas back into pan.
  • Stir over high heat 30 seconds, then turn off heat. Mixture will thicken as it sits.
  • Serve immediately over rice.
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