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Categories:
lean beef soy sauce sesame oil kosher salt freshly ground black pepper sugar scallions chicken broth Madeira cornstarch peanut garlic rice sesame seeds rice wine vinegar
Viewed: 102 - Published at: 6 years agoIngredients
- 1 pound lean beef, cut into 1/2-inch-thick strips
- 3 tablespoons tamari or dark soy sauce
- 2 teaspoons toasted sesame oil, more for drizzling
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound sugar snap peas, trimmed
- 3 fat scallions
- 2/3 cup chicken broth
- 2 1/2 tablespoons Madeira or sweet sherry
- 1 tablespoon cornstarch
- 3 tablespoons peanut or olive oil
- 4 garlic cloves, minced
- Rice, for serving
- 2 tablespoons toasted sesame seeds (optional)
- Sriracha or other hot sauce, or rice wine vinegar and chili oil, for garnish.
Method
- 1. In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
- 2. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
- 3. In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
- 4. Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
- 5. Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
