Asian Beef With Snow Peas and Rice
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INGREDIENTS 1 pound flank steak
1-1/2 cups basmati or white rice
3 cups water
1 teaspoon sesame oil
2 teaspoons minced fresh ginger root
1/2 teaspoon red pepper flakes
2 green onions, sliced
1-1/2 pounds fresh snow peasMARINADE
1 tablespoon cornstarch
1 tablespoon soy sauce
2 tablespoons water
1 tablespoon sherry or red wine
1/2 teaspoon sugarCombine the following in a medium-size mixing bowl in this order: - cornstarch, stir in soy sauce, gradually add water, sherry, and sugar. Slice beef against the grain in strips approximately 2 inches long. Add to marinade bowl. Toss with fork until well-coated. Cover and leave in the refrigerator overnight.
STIR-FRY SAUCE
1 teaspoon cornstarch
2 teaspoons Oyster Sauce, available in ethnic section of food markets
1 teaspoon sesame oil
1/2 teaspoon sugar
1 tablespoon water
1 tablespoon ginger-sesame sauce, can be Szechuan, Peanut Satay, or Thai
1 tablespoon minced garlic
3/4 cup chicken brothCombine the following in another small bowl; cornstarch, blend in oyster sauce, sesame oil, sugar, water, ginger-sesame sauce, garlic and chicken broth. Cover and leave in refrigerator overnight.
Heat oil in a large nonstick frying pan or wok at medium-high heat. Add ginger, drained marinated beef and red pepper flakes. Add sliced green onions to pan. Toss until the meat browns. Add stir-fry sauce and snow peas. Toss until sauce thickens slightly and snow peas are tender but crisp. Serve over rice.
Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave on high 10 minutes, then medium 10 minutes.