Day 9: Beef with Snow Peas

Courtesy of: Pioneer Woman
Serves: 4-6
Prep and cook time: 20 minutes

1-1/2 pound flank steak, trimmed of fat and sliced very thin against the grain
1/2 cup low sodium soy sauce
3 tablespoons cooking sherry
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon minced fresh ginger
8 ounces, weight fresh snow peas, ends trimmed
5 whole scallions, cut into haf-inch pieces on the diagonal
3 tablespoons peanut or olive oil
Crushed red pepper
White or brown rice, prepared

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add meat and mix.

Heat oil in a large skillet over high heat. Add snow peas, stir for 45 seconds, and remove to a plate.

Allow pan to get very hot again. Add half the meat mixture with tongs, leaving most of the marinade still in the bowl. Add half the scallions. Spread out the meat as you add it to the pan, but do not stir. After one minute, turn the meat over and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the other half of the meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then remove from heat. Sprinkle with red pepper flakes and serve over rice.

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I worship this woman. She knows how to make simple things that taste really good (and very complicated things that I'm sure taste very good but I am too lazy to try). This was delicious and ridiculously easy. Nate was surprised by how tender the meat got seeing as it was cooked very quickly. (I just thought I'd share that because I don't know enough about meat to be surprised by anything, but maybe you'd like to know?)

My only tip is to start the rice at the same time, because otherwise you'll be halfway done and think – oh yeah, we need rice. And rice takes longer than this does to make. So, there ya go. Helpful hints from yours truly, queen of the obvious.