Chili Beef Stir-Fry with Scallions and Snow Peas
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 3 to 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 436 calorie
- Total Fat
- 20.5 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 50 milligrams
- Sodium
- 1162 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 4 grams
- Protein
- 37 grams
- Sugar
- 12 grams
Ingredients
2 tablespoons chili-garlic sauce
2 tablespoons soy sauce
2 tablespoons mirin or sherry
1 teaspoon honey
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
1 pound flank steak, trimmed and frozen briefly
Salt and freshly ground black pepper
2 tablespoons vegetable oil
6 scallions, ends trimmed and thinly sliced
4 garlic cloves, minced
1 tablespoon grated ginger
12 ounces snow peas
Directions
- Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
- Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate.
- Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately sprinkled with remaining scallions.
