Thursday, September 19, 2013

Asian Beef with Snow Peas

Hello everyone, I am alive! I have been MIA for over a month, yikes! The reason I haven't been posting is I moved back to the homeland! Feels so good to be back in Texas and I couldn't be happier! I have a lot going on right now (including having no furniture and getting lost all over Austin) but I finally had time last night to make a real meal. This one I snagged from Pioneer Woman and it couldn't be easier. It literally takes 20 minutes from start to finish and tastes amazing! 


  • 1.5 lb flank steak, sliced into thin strips 
  • 3 tbs olive oil 
  • 1/2 cup low sodium soy sauce
  • 3 tbs cooking sherry
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1 tbs minced ginger
  • 5 scallions, chopped

In a small bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add about 1/3 of the mixture to the steak and let sit for a minute while you cook the snow peas. 

Heat a large pan with 3 tbs of olive oil over medium high heat. Add in the snow peas and saute for approximately 2 minutes until just al dente; remove to a plate and set aside.

Reheat the pan and add the 1/2 the marinated steak (you don't want to overcrowd the pan) and cook for about 1 minute on the first side, then turn and cook for an additional 1-2 minutes until browned but not overdone. Remove the steak from the pan and let it rest on the plate with the snow peas. Let the pan get hot again then add the second half of the steak and repeat. Once the second batch is done cooking, add back the snow peas and first batch of steak. Add the remaining sauce and let simmer for 1 minute or until the sauce thickens. 

Serve over jasmine or brown rice. 

No comments:

Post a Comment

© 2013-2014 Doughmestic Diva • All Rights Reserved