Spicy Beef and Snow Peas

Since changing eating habits, SB and I eat quite a lot of stir fries, most of which are made with chicken.  The night I made this dish, I had a hankering for beef.  We’d been at Central Market shopping for groceries, and I saw snow peas on sale, so I decided we’d have a stir fry with flank steak.  But I wanted something with a bite this time, so I decided to add a bit of spice to our supper.  I remembered that The Pioneer Woman’s site had a recipe for beef with snow peas, so I thought I’d give that a try, with a few modifications.

Only problem was that the meat counter was out of flank steak.  Brett, the butcher behind the counter was helpful and suggested sliced sirloin as a substitute.  It worked beautifully, and made for a tasty dish that was easy to put together and took virtually no time to cook.

Stir fry with a kick! This is a quick one-skillet meal whose heat can be amped up or toned down, depending on your palate.

Here’s how I did it.  You will need:

  • 1/2 pound fresh snow peas, ends trimmed
  • 1 pound sirloin steak, trimmed of its fat and sliced thinly
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup dry sherry
  • 2 tablespoons brown sugar
  • 2 teaspoons arrowroot powder, dissolved in a bit of cold water
  • 1 heaping tablespoon hot red chili flakes (I used the super hot ones we have; you may elect to use milder ones or a smaller amount)
  • 1 teaspoon fresh minced ginger
  • 2 tablespoons canola oil

First, prepare the marinade for the meat by combining the soy sauce, sherry, brown sugar, ginger and red pepper flakes in a large bowl.  Whisk the ingredients together until the sugar dissolves.  Stir the dissolved arrowroot powder into the marinade.  Add the sliced steak in, using your hands to mix the meat thoroughly with the sauce.  Allow this to sit and soak while you trim the snow peas and cook them.

While the meat is sitting in the marinade, heat 1 tablespoon of the canola oil in a large skillet at medium-high heat.  Once the oil is hot, saute the snow peas until they are a bright green, about 2 minutes.  You don’t want to cook them through, as you want them to be a bit crisp in the finished dish.  Remove the peas to a plate, and pour the remaining tablespoon of oil into the skillet.  Allow the oil to get hot over medium-high heat.

Using a set of tongs, add the meat in small batches, quickly moving it around the pan so that it cooks evenly.  Once all the meat is done cooking, add the peas back to the skillet, and pour half the marinade into the skillet over the meat and vegetables.  If you want your dish to be a bit more saucy, by all means, use the entire marinade!  Cook the meat and vegetables for about 2-3 minutes more.  Serve the finished dish over rice, and sprinkle more hot pepper flakes on it for a nice piquant finish.


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