Stir-Fried Beef With Snap Peas and Oyster Sauce

Source: Serious Eats

Serves 6

• 3/4 lb skirt steak or flap meat, thinly sliced against the grain
• 1 - 2 lbs sugar snap peas, snow peas, or asparagus trimmed
• 2 cloves garlic, minced
• 2 tsp ginger, minced
• 1 green onion, finely minced
• Peanut or canola oil

Beef marinade

• 1/2 tsp kosher salt
• 1/2 tsp sugar
• 1/8 tsp baking soda
• 1/2 tsp cornstarch
• 1 tsp shoyu
• 1 tsp Shaoxing wine
• 1/2 tsp sesame oil

Oyster sauce

• 2 Tbsp sugar
• 1 tsp cornstarch
• 2 Tbsp shoyu
• 2 Tbsp Shaoxing wine
• 1/4 C chicken stock (I used better than bouillon)
• 1/4 C oyster sauce (J is ok with this)
• 1 tsp sesame oil

Directions

1. Combine the beef with the marinade ingredients in a bowl and mix to combine. Let sit for 20 minutes
2. Combine oyster sauce in a small bowl and set aside
3. Heat 1 Tbsp peanut oil in a wok over high heat until smoking. Add half the beef and spread in a single layer, cook without moving for 1 minute. Stirring frequently, cook for 1 minute longer. Transfer to a bowl and repeat for the other half.
4. Wipe out wok and use 1 Tbsp oil to stir fry the vegetables, stirring frequently, until bright green, crisp and tender (about 3-5 minutes)
5. Add ginger, garlic, scallions, and oyster sauce. Cook, stirring frequently, until sauce is thickened (about 1 minute).

Notes: Delicious! I used mostly snow peas because there were only a little sugar snap peas left. Whole foods only had flap meat, but it was really good.