Beef and Sugar Snap Peas

Where's the beef?

After a week of repeats of family favorites (Chicken Francaise, Perfect Roasted Chicken, and a quick Pasta with Marinara and Ricotta), Thursday night's dinner revolved around my new favorite cut of meat. The Skirt Steak.

My stir frys usually include a protein, (i.e. chicken, beef, shrimp) and a few vegetables like broccoli, carrots, and pea pods. My Beef and Sugar Snap Peas was a little different. It only had 2 main ingredients - Beef and Sugar Snap Peas. I marinated the skirt steak in soy, ginger, garlic and lemon juice, mixed up a quick sauce and started cooking.

4 thumbs up for this dinner. "Great flavor," The Husband commented. "I like the crunch of the peas," offered My Middle One. My Oldest just gobbled her dinner up and was off to watch American Idol. I guess she liked it. No Thank You Boy did not participate in dinner on this night. He was battling a nasty flu and was under quarantine.

All and all a very fast and satisfying dinner. I served a side of Fried Rice and the family was happy. Can't wait for the leftovers for lunch.

Beef and Sugar Snap Peas

for the beef
about 1 1/2 pounds skirt steak
1/4 cup soy sauce
1 tablespoon grated ginger
1 clove garlic, chopped
juice of 1 lemon

for the sauce
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon of fish sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1/2 cup beef stock

1 tablespoon vegetable or peanut oil
3 cups sugar snap peas
sprinkle of sesame seeds

Combine the ingredients for the beef - soy sauce, ginger, garlic, and lemon juice in a large ziploc bag. Add the skirt steak and marinate for at least 2 hours in the refrigerator. The longer the marinating time the better.

Combine the ingredients for the sauce in a small bowl - cornstarch, soy sauce, fish sauce, oyster sauce, brown sugar and beef stock. Set aside.

Remove the skirt steak for the refrigerator. Slice against the grain in VERY thin pieces. This is important so that the meat will not be tough. Heat a work of large saute pan to high. Add about 1 tablespoon vegetable oil. When hot add the steak and cook very quickly; about 3 - 4 minutes. Remove steak and all except about 2 tablespoons of the juice from wok. Add the sugar snap peas to the steak juices in the hot wok and cook quickly, for about 3 - 4 minutes. Add the combined sauce ingredients and cook to thicken. Add the steak - without its accumulated juices. (Note -- don't add the extra juice from the steak or the sauce will be too thin). Heat sugar snap peas and steak just to warm. Sprinkle with sesame seeds and serve.


Darron said...

This looks good. I like the idea of only 2 ingredients. My wife doesn't eat beef, do you think it would be just as good with chicken?

The Teacher Learns to Cook

amycaseycooks said...

Chicken or even shrimp or scallops would work great. Just don't marinate for as long. good luck.

Anonymous said...

I never thought of using skirt steak for a stir fry.. thanks for the idea!