I’m always looking for a simple dinner dish that comes together in 30 minutes, and this one fits the bill. It’s better than takeout, and chicken can be substituted for the beef.
INGREDIENTS:
- 1 pound lean beef, cut into ¼-inch strips
- 3 tablespoons tamari or dark soy sauce
- 2 teaspoons toasted sesame oil, more for drizzling
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound sugar snap peas, trimmed
- 3 fat scallions
- ⅔ cup chicken broth
- 2½ tablespoons Madeira or sweet sherry
- 1 tablespoon cornstarch
- 3 tablespoons peanut or olive oil
- 4 garlic cloves, minced
- Rice, for serving
- 2 tablespoons toasted sesame seeds (optional)
- Sriracha or other hot sauce, or rice wine vinegar for garnish
- Chili oil, for garnish
DIRECTIONS:
- In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt, and pepper. Set aside.
- Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
- In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari, and cornstarch.
- Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
- Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.