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Monday, August 5, 2013

Beef, Snow Peas and Peppers Stir Fry



Beef, Snow Peas and Peppers Stir Fry
adapted from Pioneer Woman

Ingredients

1.5 pounds flank or top round steak, sliced very thinly
1/2 cup soy sauce
3 tablespoons shaoxing wine (Chinese rice cooking wine) or dry sherry
2 tablespoons light brown sugar
2 tablespoons cornstarch
2 tablespoons minced fresh ginger
4 large cloves garlic, minced
1 bell pepper, seeded, cored, thinly sliced (I use half red, half yellow)
8 ounces fresh snow peas, ends trimmed
1 bunch scallions, thinly sliced
Kosher salt, as needed
1 tablespoon grapeseed oil, divided
Jasmine rice and crushed chiles for serving

Method

In a large bowl, mix together soy sauce, shaoxing wine, brown sugar, cornstarch, ginger and garlic. Add the sliced meat and toss to coat. Set aside.

Heat 1/2 tablespoon oil in a heavy skillet or wok over high heat. Add bell pepper and saute for 2 minutes until just starting to soften. Add snow peas and stir for another minute. Remove to a plate and set aside.

Allow pan to get very hot again. Add the other 1/2 tablespoon of oil and swirl around the pan. 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 minute, or until no longer pink. Remove to a clean plate.

Allow pan to get very hot again and repeat with other half of meat and scallions. After turning it, add the first plateful of meat, the rest of the marinade, bell peppers and 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.

NOTES

Simple and stunningly delicious. I caught sight of this old recipe of Ree's again recently and I am kicking myself for not putting it on our menu sooner. It's sweeter than some of my other stir fries - wonderfully so - and uses a slightly different method to ensure thorough browning of the meat. We absolutely loved it. New, instant permanent repertoire stir fry. I can't wait to make it with venison!

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