Monday, March 25, 2013

Stir Fried Beef and Sugar Snap Peas

This is a family favorite - even L & M go back for seconds!


1 lb Tri-tip
3 Tbs. dry sherry or rice wine
1 Tbs. minced fresh ginger 
2 tsp. soy sauce 
1 12 tsp. cornstarch 
Kosher salt and freshly ground pepper 
1 tsp. plus 2 Tbs. peanut oil
2 Tbs. Sriracha 
2 Tbs. hoisin sauce 
1 Tbs. minced garlic (from 3 medium cloves) 
6 oz. sugar snap peas (about 2 cups) 
1 medium bell pepper, stemmed, seeded, and cut into 12 x 2-inch strips 
8 medium scallions, thinly sliced on the diagonal (about 1 cup)

If you want to serve the stir-fry with rice, start the rice before starting the stir-fry!  This is the part I always forget!!

Freeze Tri-tip for a 20-30 minutes before cutting across the grain in 18th inch-thick strips. Set aside. In a medium bowl mix 1 Tbs. of the sherry, the ginger, garlic, soy sauce, cornstarch, 1 tsp. of the oil, 14 tsp. salt, and 18 tsp. pepper.  Stir until the cornstarch is no longer visible. Add the beef and mix until the beef is lightly coated.

In a small bowl, stir the *Sriracha, hoisin sauce, and the remaining 2 Tbs. of sherry. Heat a wok or large sauté pan over high heat until hot.  Add the beef, spreading it evenly over the bottom and sides of the wok in a single layer. Cook, undisturbed, for 1 minute, letting the beef begin to sear, stir-fry until the beef is lightly browned but not yet cooked through, about 1 minute. Transfer the beef to a plate.

Add the remaining 1 Tbs. oil to the wok and swirl to coat. Add the sugar snap peas, bell pepper, and scallions, sprinkle with 12 tsp. salt, and stir-fry until the snow peas are bright green, about 1 minute. Return the beef with any accumulated juice to the wok. Add the Sriracha sauce mixture by swirling it down and around the sides of the wok.  Stir-fry until the beef is just cooked through and the vegetables are crisp-tender, 30 seconds to 1 minute more. Serve immediately.

Serves 4-6 people.

*2 Tbs of Sriracha makes this dish pretty spicy, to make this kid friendly we add about 1 tsp of Sriracha to the sauce and then add more to our liking on our individual plates.

Adapted from Fine Cooking 117 , pp. 71
May 3, 2012

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