Oh. my. goodness. I made this for dinner tonight and blew myself away! I found the recipe at The Pioneer Woman and I only changed a few items. The recipe is below, please make it tomorrow. It is pure heaven. I promise. Hubby even gave it a 9.5 out of 10.
Ingredients
- 1 pound Flank Steak, trimmed of fat and sliced very thin against the grain
- ½ cups Low Sodium Soy Sauce
- 3 Tablespoons Cooking Sherry
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Ground Ginger
- 8 ounces, Sugar Snap Peas, ends trimmed
- 3 Tablespoons Olive Oil
- Crushed Red Pepper, for sprinkling
- Cooked Brown Rice
Preparation Instructions
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss. Set aside.
Heat oil in a heavy skillet or wok over high heat. Add sugar snap peas and stir for 1 minute. 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. 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 sugar snap peas. Stir over high heat for 30 seconds, then turn off heat. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.
Wednesday, February 2nd, 2011, 7:23 pm | 
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February 7, 2011 at 10:29 am
YUM…and fast and easy! So, what did you change?? Thanks for posting…we’ll be having that this week:)
February 7, 2011 at 10:36 am
It is so fast and easy! The recipe I posted is my updated one…I just reduced the ginger slightly and took out the green onions. I also substituted sugar snap peas for snow peas. Enjoy!