Sesame Beef and Snap Peas

Makes 4

Marinade:

1 lb {454 g}

flank steak or skirt steak, cut into thin strips

1 tsp {4.8 g}

reduced-sodium soy sauce

1 tsp {4.5 g}

Asian sesame oil

1/2 tsp {1.5 g}

kosher salt

Sauce:

1 tsp {4.5 g}

Asian sesame oil

1 TBL {15 g}

reduced-sodium soy sauce

0 g

Kosher salt

1 TBL {15 g}

ketchup

2 tsp {9.7 g}

rice vinegar

1 tsp {0.0 g}

granulated sugar

1 tsp {5.7 g}

Asian chili sauce (like Sriracha)

2 tsp {6.2 g}

sesame seeds, toasted

3 TBL {41 g}

canola or peanut oil

3 TBL {18 g}

finely chopped ginger

10 oz {283 g}

sugar snap peas, ends trimmed

1 tsp {2.7 g}

cornstarch

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt.

In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering.

Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes.

Transfer to a large plate.

Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute.

Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes.

Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute.

Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef.

Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute.

Sprinkle with the remaining tsp. sesame seeds, and serve.

Serving Suggestions

Keep it simple:

serve with steamed rice .

Photo:

Maren Caruso

Rate this Recipe and View Reviews

Source

Edit recipe:Sesame Beef and Snap Peas Show Edit History Fix