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beef with snow peas
Wok cooking doesn't get any simpler than it does with this classic Chinese recipe.
Makes 4 servings
6 oz Round steak, sliced into1-1/2 inch strips
2 tsp Corn starch
1 tsp Sugar
2 tsp Soy sauce
2 Tbs Water
2+2 tsp Peanut oil
2 Spring onions
1/2 tsp Garlic, minced
18 Snow peas, trimmed with strings removed
1 Green pepper, sliced lengthwise into 1/8-inch strips
1/2 Cup Beef broth
1 tsp Corn starch
1 Tbs Water
Slice the round steak into 1/4-inch strips. Set aside.
Combine the first measure of corn starch and water together with sugar and
soy sauce; mix until the corn starch is completely dissolved. Add the beef
strips; toss to coat each piece. Marinate at room temperature for 15-20 minutes.
Heat a wok or heavy skillet over high heat. When hot, pour in 2 tsp
peanut oil; swirl to coat surface. Stir-fry beef strips until they are no
longer pink. Remove from wok and set aside.
Add the spring onions and garlic; stir-fry for 30 seconds. Add snow peas
and green pepper strips; stir-fry for another 30 seconds. Pour in the beef broth.
Continue cooking on high until peppers are barely tender (about 1 minute).
In a small bowl, combine the second measure of corn starch and water to
create a slurry. Return the beef strips to the wok; add the corn starch slurry so
that it glazes the meat and vegetables. (Sauce will thicken.)
Serve hot atop or alongside steamed white rice.
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