Beef with Snow Peas

"So easy, I can make it!"

Or so says my husband. My husband is an incredible man. He is a caring and supportive partner, a terrific and patient father, and a hardworking and devoted citizen and volunteer firefighter.

But when the man tries to cook, bad, bad, bad things happen.

I chose this recipe for the Chinese New Year because it was showcased on an episode of The Pioneer Woman entitled "Sixteen Minute Meals." However, my hair appointment went over by 45 minutes, and so I sent M a message, pleading with him to start dinner.

When I got home, much closer to 6 pm that I had hoped, dinner was waiting on the table.

Yep, it's THAT easy.

You need:

1-1/2 # flank steak, sliced thin
 1/2 c. soy sauce 
3 tbsp sherry or red wine 
2 tbsp brown sugar 
2 tbsp cornstarch 
1 tbsp fresh ginger Peas, Ends
8 oz snow peas
5 scallions, chopped
3 tbsp olive or grapeseed oil 
long grain rice, cooked (as a side dish)

Mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan. Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice.