Asian Beef with Snow Peas

Allrecipes - - From The Editor -

1 pound top round steak or

Lon­don broil, about 1 inch thick ½ tea­spoon salt

3 ta­ble­spoons low-sodium

soy sauce

2 ta­ble­spoons dry sherry, sake,

or Scotch

1 ta­ble­spoon packed brown sugar 1 tea­spoon corn­starch 2½ ta­ble­spoons veg­etable oil 1 ta­ble­spoon minced fresh gin­ger 1 ta­ble­spoon minced gar­lic 8 ounces snow peas, trimmed 3 ta­ble­spoons wa­ter

1. Cut steak into ⅛-inch-thick slices, then cut slices cross­wise into 2-inch strips. Toss with ¼ tea­spoon salt.

2. Stir to­gether soy sauce, sherry, brown sugar, corn­starch, and re­main­ing ¼ tea­spoon salt un­til corn­starch is dis­solved. Set aside.

3. Heat 1 ta­ble­spoon oil in a wok or heavy skil­let over medium-high heat. Stir-fry half of steak un­til no longer pink on out­side, about 1½ min­utes. Trans­fer to a bowl. Add an­other ta­ble­spoon oil to wok, stir-fry re­main­ing steak, then trans­fer to bowl.

4. Add re­main­ing ½ ta­ble­spoon oil to wok. Stir-fry gin­ger and gar­lic un­til fra­grant, about 20 sec­onds. Add snow peas and stir-fry 1 minute. Add wa­ter and stir-fry un­til peas are bright green and crisp-ten­der, about 2 min­utes. Stir soy sauce mix­ture, then add to wok. Bring sauce to a boil, stir­ring. Add beef and any liq­uid in bowl; stir-fry un­til heated through and coated with sauce, 30 sec­onds to 1 minute.

ar­ PER 1-CUP SERV­ING: 270 CAL; 12g FAT (2.2g SAT); 30g PRO; 9.4g CARB; 1.6g FIBER; 842mg SODIUM; 4.8g SUG­ARS “I made four times the sauce so we would have ex­tra for rice. (I made the Asian Co­conut Rice from...

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