Beef with Snow Peas

1 1/2 lb. flank steak, fat trimmed and sliced very thinly against grain
1/2 cup low-sodium soy sauce
3 tblsp. sherry, or cooking sherry
2 tblsp. brown sugar
2 tblsp. cornstarch
1 tblsp. minced fresh ginger
8 oz. snow peas, ends trimmed
5 whole scallions, cut into 1/2" pieces on the diagonal
salt as needed (use sparingly)
3 tblsp. peanut or olive oil
crushed red pepper
jasmine or long-grain rice, cooked according to pkg.

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger.  Pour half the liquid over the sliced meat in a bowl and toss with hands.  Reserve the other half of the liquid.  Set aside.

Heat oil in an iron skillet over high heat.  Add snow peas and stir for 45 seconds.  Remove to a separate plate.  Set aside.

Reheat pan.  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 the 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 the meat to the other side and cook for another 30 seconds.  Remove to a clean plate.

Reheat pan again and repeat with the other half of the meat.  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; 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.

Serves 8

From the kitchen of Ree Drummond.
The Pioneer Woman
Photo credits:  Ree Drummond