Stir-Fried Beef with Sugar Peas
Remember to work quickly when you make any stir-fried dish. Have everything cut and measured before you start cooking. Cook the meat and vegetables just until they are tender.
– 1 lb. lean steak (any boneless cut); 1 tbsp. soy sauce
– 1 tbsp. oyster sauce (optional); 2 tbsp. cornstarch
– 1 tsp. sesame oil (optional); 1 tsp. sugar
– 2 c. sugar (snow) peas*; 4 tbsp. vegetable oil
– ½ tsp. salt; ½ c. sliced water chestnuts or bamboo shoots
– ½ c. sliced mushrooms.
* If you have trouble finding sugar (snow) peas, use broccoli, green beans, or any other chopped green vegetable. Pork, chicken, or tofu may also be substituted for beef.
Cut beef across the grain into thin slices. (Meat is easier to cut thinly when it is partly frozen.)
Marinate beef in mixture of soy sauce, oyster sauce, cornstarch, sesame oil, and sugar. Set aside.
Remove stems and strings from sugar peas, leaving pods intact. Rinse and pat dry with paper towels.
Put 2 tbsp. vegetable oil in a hot skillet or wok. Add salt, sugar peas, water chestnuts or bamboo shoots, and mushrooms. Cook, stirring constantly, until peas become a dark green (about 2 minutes). Remove to a bowl.
Step 5:In the same skillet, add remaining 2 tbsp. vegetable oil. Add beef mixture and stir constantly until beef is almost done (about 5 minutes). Return sugar peas, water chestnuts, and mushrooms to the skillet and mix well until heated through.
Food: Stir-Fried Beef with Sugar Peas