Pioneer Woman Asian Beef Stir Fry Recipe

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This is not a Thanksgiving recipe. I echo: This is non a Thanksgiving recipe.

You've probably already figured that out by now.

I was cooking my Thanksgiving recipes yesterday–chopping and rinsing and brining–and out of the blue, I knew.

I knew.

Information technology came to me in a vision. I saw information technology written on a bright white wall. "Ree," the bright white wall read. "You must brand beef with snow peas. It is your destiny."

I have long since stopped trying to ignore visions of words written on bright white walls. Every time I follow what the words on the wall tell me to practice, things take always worked out okay in my life!

What about you guys? How ofttimes do you do what the brilliant white wall tells you to practice?

Oh. You don't see visions of words written on bright white walls?

Never listen.

Let'south just make the beefiness with snowfall peas and forget this ever happened…okay?

My favorite meat for stir fry is flank steak, because it remains so, so tender when you slice it very thin. And the flavor is totally phenomenal. With a very abrupt knife–cut it into very thin strips. You'll want to slice against the grain, slightly on a diagonal (rather than a ninety caste angle to the grain.)

Look at that beautiful, beautiful beef. Pure, unadulterated, and perfect.

Yes, I'm married to a cattle rancher. Why do you lot ask?

Grab some soy sauce. I used regular, but if y'all take low-sodium, it's a smarter pick

Some sherry…(either cooking or regular sherry is fine.)

Chocolate-brown sugar. 'Cause a little sweetness is and then dang good in situations like this.

Some minced fresh ginger. There's nix in the world like it.

Sometimes I piece the peel off of ginger, have a big whiff, and tin't believe what I've but experienced. I have similar reactions when I scent:

Rosemary
Cilantro
Lemongrass

I close my optics and want to dice from elation when these scents enter my globe.

And some corn starch.

Add the soy sauce to a medium-sized bowl…

Then pour in the sherry…

Dump in the brown sugar…

And the ginger.

And angels sang from the heavens.

Did you lot hear that?

There it is once more!

Finally, the cornstarch. It'll give the dish a wonderful, fabulous, sauciness.

Stir this together with a fork until it all dissolves.

Throw the sliced meat into the bowl…

And toss it with your hands.

Important Note: If you prefer, cascade half the marinade into a separate bowl to exist used in the stir fry afterward.

Grab a agglomeration of snowfall peas. Some folks like to peel off the strings as they would with sugar snap peas…

But that's really too much piece of work for me. So I merely line upward a few at a time and lop off the tops and bottoms.

And I don't intendance who knows information technology!

Next up, slice up some scallions, otherwise known as green onions. Just lop off the tops, and so cutting them into half-inch pieces on a diagonal.

Finally, cook some rice. This is jasmine, only yous can do regular long grain or brown rice. Any makes your skirt fly up!

Jasmine rice: 1 cup of rice, 2 cups of water, ane/4 teaspoon table salt. Bring it to a boil. Reduce the heat to a simmer and cover. Cook for xv minutes. Turn off heat, leave it covered for 10 more minutes. Poifect, poifect rice, baby.

Poifect.

Fourth dimension to cook everything: Heat 3 tablespoons of oil in a very heavy skillet or wok over loftier heat. IMPORTANT: The oil must be very, very hot! Throw in the snowfall peas and stir them around for less than a minute. You lot desire them to stay crisp.

Remove them from the pan. Let the pan go very hot once more. Information technology'south essential that the skillet be hotter than Hades.

Use tongs to take hold of half the meat…

Throw information technology into the very hot pan, beingness careful to spread the meat out into a unmarried layer as yous add it. Of import: Don't start stirring/moving the meat around; let it stay right where you put it for a good minute. That'll assistance give it some really nice colour, which is what life is all almost. The skillet should be so hot that the meat sizzles violently.

I have no thought what that just meant.

Throw in half of the scallions, as well.

Subsequently a minute or and then, kickoff turning over the meat so information technology'll brownish on the other side.

After another 30 to 45 seconds (or when the other side starts to get brown) remove the meat from the pan and set information technology on a clean plate.

Repeat with the other half of the meat and the other one-half of the scallions, the latter of which I plum forgot the add to the pan.

Just I've forgiven myself.

Plough it over and cook it for 30 seconds…

And so dump the rest of the meat (and all the succulent juices) into the pan…

Along with the snow peas. Yum!

Give it a quick stir…

And cascade in the rest of the sauce/marinade. You don't want any of the goodness to go to waste.

Stir it around until it bubbles upwards and boils, then go alee and turn off the heat. The sauce will however cook and thicken and become wonderful.

(Annotation: Information technology does not bother me to boil the same liquid that was used for the meat, but if you poured off one-half the liquid before soaking the meat, just cascade the actress liquid in here.)

Washed! Just dump it all onto a serving platter…

Then, for a little spice, sprinkle on some red pepper flakes.

Serve the platter on the dinner table with a big serving bowl of rice.

Yep. It's official.

I'm happy.

Bask this, guys! It really is a simple stir fry recipe that can be adjusted in any number of ways: utilize craven instead of beefiness, modify upwardly the vegetables…anything goes. But make sure you let the pan get very hot before adding the ingredients!

You'll love it.

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a10922/beef-with-snow-peas/

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