Stir-Fried Beef with Snow Peas and Cashews
By America's Test KitchenPublished on November 3, 2011
Yield
Serves 4
Ingredients
Before You Begin
Put the raw flank steak in the freezer for 15 minutes to make slicing easier. Working with the grain, cut the steak into three long strips, then cut each strip across the grain into 1/8-inch-thick slices. Serve with steamed rice.
Instructions
- Combine steak and soy sauce in medium bowl, cover, and refrigerate while preparing other ingredients. Whisk hoisin sauce, water, and pepper flakes together in small bowl.
- Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking. Add half of steak, break up clumps with wooden spoon, and cook, without stirring, for 1 minute. Toss steak until browned around edges, about 30 seconds. Transfer to clean bowl. Heat 2 teaspoons oil in skillet until just smoking and repeat with remaining beef.
- To now-empty skillet, add remaining 2 teaspoons oil and heat until just smoking. Add snow peas and cook, stirring once or twice, for 2 minutes. Clear center of pan and add garlic and ginger. Cook, mashing garlic mixture with back of spatula, until fragrant, about 45 seconds. Stir garlic mixture into snow peas, then toss in steak. Whisk hoisin sauce mixture to recombine, pour into pan, and cook until thickened, about 1 minute. Stir in cashews and transfer to platter. Serve.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
When developing a recipe for Stir-Fried Beef with Snow Peas and Cashews, our goal was a beef-based stir-fry that was as quick to prepare as it was to cook. In this stir-fry, we used lean, beefy flank steak. After the steak froze for 15 minutes, it was firm enough to slice very thinly. Marinating the beef in soy sauce before stir-frying intensified its flavor. Instead of a wok, we used a nonstick skillet for stir-frying because its wide, flat cooking surface made full contact with the stovetop burner.
Before You Begin
Put the raw flank steak in the freezer for 15 minutes to make slicing easier. Working with the grain, cut the steak into three long strips, then cut each strip across the grain into 1/8-inch-thick slices. Serve with steamed rice.
Instructions
- Combine steak and soy sauce in medium bowl, cover, and refrigerate while preparing other ingredients. Whisk hoisin sauce, water, and pepper flakes together in small bowl.
- Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking. Add half of steak, break up clumps with wooden spoon, and cook, without stirring, for 1 minute. Toss steak until browned around edges, about 30 seconds. Transfer to clean bowl. Heat 2 teaspoons oil in skillet until just smoking and repeat with remaining beef.
- To now-empty skillet, add remaining 2 teaspoons oil and heat until just smoking. Add snow peas and cook, stirring once or twice, for 2 minutes. Clear center of pan and add garlic and ginger. Cook, mashing garlic mixture with back of spatula, until fragrant, about 45 seconds. Stir garlic mixture into snow peas, then toss in steak. Whisk hoisin sauce mixture to recombine, pour into pan, and cook until thickened, about 1 minute. Stir in cashews and transfer to platter. Serve.
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