Stir-Fried Flank Steak with Snow Peas
- Vegetable recipes
- Low fat
- Lactose free
- Low calorie
Ingredients
- 12 oz (375 g) flank steak
- 1 tbsp (15 mL) each soy sauce and water
- 2 tsp (10 mL) cornstarch
- 1 tsp (5 mL) finely grated gingerroot
- 1 tsp (5 mL) Chinese rice wine, sake or dry sherry
- 1/4 tsp (1 mL) + pinch salt
- Pinch white pepper or black pepper
- 8 oz (250 g) snow peas, destringed
- 1 cup (250 mL) peanut oil or vegetable oil
- 2 cloves garlic, thinly sliced
- 1 or 2 hot peppers, thinly sliced (optional)
Preparation
Thinly slice steak across grain into 1/8-inch/3 mm thick slices. Mix well with soy sauce, water, cornstarch, ginger, wine, 1/4 tsp/1 mL salt and pepper. Set aside.
In wok or skillet over high heat, bring 4 cups/1 L salted water to boil; blanch snow peas until barely tender-crisp, 20 to 30 seconds. Drain; chill under cold water and drain again.
In dry wok, heat oil until hazing over top; add steak and fry, stirring, just until brown on outside, 30 to 60 seconds. Drain through fine sieve over heatproof bowl.
Return 2 tbsp/30 mL of oil to wok; add garlic and hot peppers (if using). Fry until garlic is fragrant, about 30 seconds; add snow peas and pinch salt, and stir-fry until tender, about 30 seconds. Add steak and toss together a few times, then transfer to serving dish.
Makes 4 servings.
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