Stir-Fry Beef with Sugar Snap Peas

Name: Stir-Fry Beef with Sugar Snap Peas
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 tbsp low sodium soy sauce; 4 tbsp rice wine (saki); 2 tbsp brown sugar; 1 tsp corn starch; 2 tbsp vegetable oil; 1 tbsp fresh grated ginger root; 1 tbsp fresh grated garlic; 1 lb beef steak; 1 lb fresh sugar snap peas

NCCook @NC_Cook

Wake Forest, North Carolina

I prefer this over any takeout! So quick and flavorful!

NCCook @NC_Cook

Wake Forest, North Carolina

I prefer this over any takeout! So quick and flavorful!

Saved

Ingredients

30 mins

6 servings

6 tbsplow sodium soy sauce
4 tbsprice wine (saki)
2 tbspbrown sugar
1 tspcorn starch
2 tbspvegetable oil
1 tbspfresh grated ginger root
1 tbspfresh grated garlic
1 lbbeef steak
1 lbfresh sugar snap peas

Saved

Steps

30 mins

1

In a small bowl, combine first 4 ingredients. Set aside.
2

Thinly slice steak. Partially freezing the steak will make it easier to slice thinly. I usually use a chuck flatiron steak, but have also used a round steak or sirloin steak. Use whatever you prefer.
3

Clean and stem the sugar snap peas. You can use snow peas if you prefer.
4

Heat oil in wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry 2-3 minutes or until evenly browned. Add the sugar snap peas and stir-fry for 2 minutes.
5

Add the soy sauce mixture and bring to boil stirring constantly. Lower heat and simmer until sauce is slightly thickened.
6

Serve immediately over brown or white rice