Beef, Snow Peas and Rice

If you have been following my blog for a while I'm sure you have noticed I do not make a lot of Asian inspired recipes.  The main reason is that my husband isn't a huge fan.  He likes it but never requests that I make it or that we go out to eat to get it.  We are a Mexican food family for sure, but I happen to like Asian food as well.  When my husband is out of town, which isn't often thankfully, I always pick up Pei Wei for dinner for myself.  I decided recently to try cooking an Asian inspired dish I saw the Pioneer Woman cook on her show.  I LOVED it.  My husband ate it but wouldn't request it again and my kiddos ate enough to get dessert.  Make it tonight and you be the judge.  It got two thumbs up from me!

Ingredients:

1-1/2 lbs flank steak cut very thinly against the grain
1/2 c low sodium soy sauce
3 tbs sherry or cooking sherry
2 tbs brown sugar
2 tbs corn starch
1 tbs minced fresh ginger
8 oz fresh snow peas
5 whole scallions cut in half inch pieces
3 tbs peanut or olive oil
Your choice of rice cooked according to the package

I added a small clove of minced garlic to the marinade.

Directions:

-  In a measuring cup mix the soy sauce, sherry, brown sugar, corn starch and ginger.
-  Place sliced meat in a bowl and pour half the marinade over the meat and toss.  Reserve the remaining half.
-  Heat oil in a large skillet over high heat.
-  Add snow peas and cook for 45 seconds.  Remove snow peas from the pan and set aside.
-  Allow the pan to heat up again and add 1/2 the meat and half of the scallions.  Spread the meat out in a single layer but do not stir. (you want the meat to get really brown in the shortest amount of time possible)
-  Flip meat over and cook for another 30 seconds to a minute.  Remove meat and set aside.
-  Repeat with the remaining half of the meat.
-  Add snow peas, all of the meat and the remaining marinade to the pan.  Stir and cook for about 30 seconds.
-  Remove from heat and serve immediately over rice.