Asian Beef with Snow Peas
1 pound top round steak or
London broil, about 1 inch thick ½ teaspoon salt
3 tablespoons low-sodium
2 tablespoons dry sherry, sake,
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.
armagazine.com/asian-beef-with-snow-peas 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...