Tuesday, October 26, 2010

Beef with Snow Peas

TPW_8020Beef with Snow Peas: "
This is not a Thanksgiving recipe. I repeat: This is not a Thanksgiving recipe.

You’ve probably already figured that out by now.

I was cooking my Thanksgiving recipes yesterday–chopping and rinsing and brining–and out of the blue, I knew.

I knew.

It came to me in a vision. I saw it written on a bright white wall. “Ree,” the bright white wall read. “You must make beef with snow peas. It is your destiny.”

I have long since stopped trying to ignore visions of words written on bright white walls. Every time I follow what the words on the wall tell me to do, things have always worked out okay in my life!

What about you guys? How often do you do what the bright white wall tells you to do?

Oh. You don’t see visions of words written on bright white walls?

Never mind.

Let’s just make the beef with snow peas and forget this ever happened…okay?


Ingredients
  • 1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
  • ½ cups Low Sodium Soy Sauce
  • 3 Tablespoons Sherry Or Cooking Sherry
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Minced Fresh Ginger
  • 8 ounces, weight Fresh Snow Peas, Ends Trimmed
  • 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
  • Salt As Needed (use Sparingly)
  • 3 Tablespoons Peanut Or Olive Oil
  • Crushed Red Pepper, For Sprinkling
  • Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions


In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

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