PW’s Beef with Snow Peas

One of the most challenging parts about making Asian food at home is achieving the same “textures” that would be found at a restaurant. I think that many cooks (myself included) have a hard time creating seared, crispy breaded chicken, perfectly charred vegetables, or in today’s recipe: thick, flavorful sauces. Over time, I’ve gradually learned tricks of the trade, like starting with super hot oil and working in small batches.

Thanks to Pioneer Woman, I’ve found an awesome recipe that results in not only nicely charred ingredients, but a delicious sauce that coats the entire dish without being runny or overwhelming. This is one of those recipes that, after one bite, makes me question why we ever order Chinese food from a restaurant. It was, in fact, so delicious that I wrote a quick Facebook message to Ree Drummond (“Pioneer Woman”) while we were at the table dining.

Serve with steamed jasmine rice and happy eating!

Beef with Snow Peas – adapted from Pioneer Woman’s Beef with Snow Peas

1-1.5 lb beef flank steak, sliced thin
1/3 C soy sauce
3 TBS cooking sherry
3 TBS brown sugar
2 TBS cornstarch
1 tsp red pepper flakes
1-inch piece of fresh ginger, peeled and minced
8 oz fresh snow peas, ends trimmed
6-7 green onions, chopped
2 cloves garlic, minced
several drops of toasted sesame seed oil
olive oil

1. In a bowl, mix together soy sauce, cooking sherry, brown sugar, cornstarch, red pepper flakes, and ginger. Add beef and toss together. Set aside.

2. In a large skillet, heat 1 TBS olive oil over med-high heat until pan is very hot. Carefully add snow peas in two batches, cooking for 1 minute until nicely charred. Remove to plate.

3. Add a small drizzle of olive oil if needed. Let the pan get very hot again. Add half of the beef mixture (do not add marinade yet) and sear for 1 minute. Flip and sear for 30 seconds. Remove to plate. Add remaining meat and sear for 1 minute. Flip meat and add green onions, garlic and sesame seed oil. Add meat marinade to pan and return all beef and snow peas to pan.

4. Serve immediately over hot, steamed jasmine rice.

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This entry was posted in Asian, Beef, Beef, Main Dish. Bookmark the permalink.

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