Stir-Fried Beef with Snap Peas and Red Peppers for Two
By America's Test KitchenPublished on September 20, 2007
Time
55 minutes
Yield
Serves 2 as a main dish with rice
Ingredients
1 tablespoon soy sauce 2 teaspoons sugar 6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices1 tablespoon dry sherry ¼ cup low-sodium chicken broth 2 tablespoons oyster sauce ½ teaspoon cornstarch 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)1 ½ teaspoons minced fresh ginger 1 tablespoon vegetable oil 6 ounces sugar snap peas, ends trimmed and strings removed (about 2 cups)½ medium red bell pepper, seeded and cut into ¼-inch slices1 tablespoon water
Instructions
- Combine soy sauce and 1/2 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining sugar, sherry, broth, oyster sauce, and cornstarch in medium bowl. Combine garlic, ginger, and 1/2 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 10-inch nonstick skillet over high heat until just smoking. Add beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Rinse skillet and dry with paper towels.
- Add remaining oil to now-empty skillet and heat until just smoking. Add snap peas and bell pepper; cook, stirring frequently, until vegetables begin to brown, 2 to 4 minutes. Add water and continue to cook until vegetables are crisp-tender, 1 to 2 minutes longer. Push vegetables to sides of skillet; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.
Time
55 minutesYield
Serves 2 as a main dish with riceIngredients
1 tablespoon soy sauce
2 teaspoons sugar
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
1 tablespoon dry sherry
¼ cup low-sodium chicken broth
2 tablespoons oyster sauce
½ teaspoon cornstarch
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons minced fresh ginger
1 tablespoon vegetable oil
6 ounces sugar snap peas, ends trimmed and strings removed (about 2 cups)
½ medium red bell pepper, seeded and cut into ¼-inch slices
1 tablespoon water
Ingredients
1 tablespoon soy sauce
2 teaspoons sugar
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
1 tablespoon dry sherry
¼ cup low-sodium chicken broth
2 tablespoons oyster sauce
½ teaspoon cornstarch
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons minced fresh ginger
1 tablespoon vegetable oil
6 ounces sugar snap peas, ends trimmed and strings removed (about 2 cups)
½ medium red bell pepper, seeded and cut into ¼-inch slices
1 tablespoon water
Ingredients
1 tablespoon soy sauce
2 teaspoons sugar
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
1 tablespoon dry sherry
¼ cup low-sodium chicken broth
2 tablespoons oyster sauce
½ teaspoon cornstarch
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons minced fresh ginger
1 tablespoon vegetable oil
6 ounces sugar snap peas, ends trimmed and strings removed (about 2 cups)
½ medium red bell pepper, seeded and cut into ¼-inch slices
1 tablespoon water
Why This Recipe Works
For a stir-fry with well-browned, tender, and savory beef, just follow these guidelines. Start with full-flavored flank steak. Marinate the beef in soy sauce to ensure that each slice is well seasoned. Cook in batches to get the best browning. Add aromatics such as ginger and garlic at the last minute to prevent them from scorching.
Instructions
- Combine soy sauce and 1/2 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining sugar, sherry, broth, oyster sauce, and cornstarch in medium bowl. Combine garlic, ginger, and 1/2 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 10-inch nonstick skillet over high heat until just smoking. Add beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Rinse skillet and dry with paper towels.
- Add remaining oil to now-empty skillet and heat until just smoking. Add snap peas and bell pepper; cook, stirring frequently, until vegetables begin to brown, 2 to 4 minutes. Add water and continue to cook until vegetables are crisp-tender, 1 to 2 minutes longer. Push vegetables to sides of skillet; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.
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