Beef with Snow Peas
This quick stir-fry is ready before you know it, so be sure to have your ingredients prepped and waiting once you fire up the wok or skillet. You might try serving the dish over noodles for a change of pace, but rice is a perfect traditional accompaniment.
Credit: Helen Chen's Chinese Home Cooking
Servings: 3
Ingredients:
* 1 pound flank steak, sliced
* 2 tablespoons dark soy sauce
* 1 tablespoon dry sherry
* 1 tablespoon cornstarch
* 1 teaspoon sugar
* 3 tablespoons corn, peanut or canola oil
* 2 unpeeled, 1-by-1/8-inch slices gingerroot
* 1/4 pound snow peas, ends snapped off and strings removed
* 1 (8-ounce) can sliced water chestnuts (1 scant cup)
Directions:
Place the beef in a bowl, stir in the soy sauce, sherry, cornstarch and sugar, and mix well. Set aside.
Pour the oil into a wok or stir-fry pan and place over high heat. Add the gingerroot and stir around the pan until the oil is hot; the gingerroot will sizzle.
Stir up the beef again and pour it into the hot oil. Stir constantly for about 2 minutes. If the meat sticks to the pan, add a few tablespoons of broth or water, a little at a time. Do not add more than 1/4 cup.
Add the snow peas and water chestnuts and continue stirring for about 1 minute, or until the snow peas are tender-crisp. Transfer to a platter and remove and discard the gingerroot, if desired. Serve immediately.