Stir-Fried Beef and Sugar Snap Peas

Here’s a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it’s simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.

Ingredients

• 1 pound lean beef, cut into 1/4-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
• 2 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    351 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 30 grams protein; 76 milligrams cholesterol; 1056 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
2. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
3. In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
4. 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.
5. 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.

30 minutes