I’ve told you about my recent obsession with the Pioneer Woman, right? Oh my god, I love her blog and her Food Network TV show is everything I hope to one day have in a home, minus the home schooling (sorry!) and maybe cows (although Hubs in chaps wouldn’t be a bad sight).
This Beef and Snow Peas recipe is one of hers, with a few additions of my own. The flank steak was so tender and sauce so delicious. I’m definitely making this again!
This “take out, fake out” recipe was also a winner in Hubs’ book. He went back for seconds. Come to think of it, I don’t think we had any leftovers! I bet you can make this with chicken, pork or shrimp, as well. And maybe a few sliced carrots. Mmm.
- 1/2 cup low sodium soy sauce
- 3 tablespoons cooking sherry
- 2 tablespoons light brown sugar
- 1 teaspoon peanut sauce
- 2 tablespoons cornstarch
- 1 tablespoon ground ginger
- 1 teaspoon ginger root, freshly grated
- 1 1/2 pounds flank steak, trimmed of excess fat
- 3 tablespoons olive oil
- 8 ounces snow peas
- 5 scallions, cut into diagonal 1/4″ pieces
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- In a bowl mix the soy sauce, sherry, light brown sugar, peanut sauce, cornstarch, ground ginger and ginger root.
- Slice the flank steak against the grain into about 4″ strips.
- In a shallow dish, pour half the liquid over the steak and toss. Let sit.
- Meanwhile, heat the oil over high heat in a wok or cast iron pot. Add the snow peas and stir for 1 minute. Set aside on a plate.
- Allow the pan to get very hot again, then add half the flank steak (try to leave most marinade in the bowl). Spread evenly in wok and don’t stir for a good minute.
- Turn meat and cook 30 seconds more. Then move the cooked meat to a separate plate.
- Repeat steps 5 and 6 for the remaining flank steak. Except, this time after turning the meat add the other half of cooked steak, plus the snow peas and all of the marinade.
- Stir on high heat for 1 minute, then turn off heat.
- Sprinkle in scallions and red pepper flakes. The sauce will thicken as it sits. Add salt and pepper to taste.
- Serve over brown rice.