By Sharon Fox
1 1/2 pound Flank Steak, fat trimmed sliced very thin against the grain (I used thin cut sirloin.)
1/2 cup Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry (I used cooking sherry.)
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger or 1/2 tsp. ground ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Half-inch Pieces On The Diagonal
Salt As Needed (use sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Rice, cooked according to package (I used brown rice.)
Directions:
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 if you like.
Sharon Fox is the author of 2 top selling cookbooks, COMFORT FOOD for the Mind, Body, and Soul and HEALTHY FOOD for Diabetes, Celiac Disease, and You! In November 2014 she released her first weekly devotional/journal that is taking the world by storm: HIS PEARL I AM…a work in progress.
You may order her books through www.amazon.com. Contact her directly at AuthorSharonFox@gmail.com
This column was printed in the April 19, 2015 – May 2, 2015 edition.
