Beef and Sugar Snap Pea Stir-fry

Ingredients

  • 1 pound flat iron steak

  • 1/4 teaspoon baking soda

  • 3 tablespoons soy sauce, divided

  • 1/2 cup beef stock

  • 1 tablespoon oyster sauce

  • 1 tablespoon light brown sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon sesame oil

  • 2 cups sugar snap peas

  • sesame seeds for serving

  • 4 cups cooked hot rice

Instructions

  1. Place the flat iron steak on a cutting board and thinly slice against the grain. You want slices that are 1/8 to 1/4 inch thick. Place the sliced steak in a bowl and sprinkle with the baking soda, 1 tablespoon soy sauce and 1 tablespoon water. Toss to combine and let marinate for 15 minutes.

  2. In a small bowl, combine the remaining 2 tablespoons of reduced sodium soy sauce, reduced sodium beef stock, oyster sauce, brown sugar and cornstarch. Stir to dissolve the light brown sugar and cornstarch. Set aside.

  3. Fill a medium sized pot with water, place of high heat and bring to a boil. When the water boils, add the sugar snap peas. Cook for 2 minutes. Drain the snap peas in a colander and set aside.

  4. After the steak has marinated for 15 minutes, heat alarge saute pan or wok over medium high heat. Add the toasted sesame oil. When the oil is hot (this will take less than a minute over medium high heat) add the steak. Let the steak sauté for a minute or so and then stir to cook evenly. You want the steak to just be cooked with still a few pink spots. It should be medium rare to medium. Overcooking the steak will make it tough.

  5. Pour the sauce into the the pan. Let come to a low boil then stir to finish cooking the steak and thicken the sauce. This will take about 2 to 3 minutes.

  6. Stir in the sugar snap peas and toss to coat with the sauce.

  7. Serve the beef stir fry over the rice and sprinkle with sesame seeds.

Haley Smith