Stir-Fried Beef With Snap Peas And Red Peppers

Submitted by: admin on April 2, 2020

Serves 4


1⁄2 cup low-sodium chicken broth
1⁄4 cup oyster sauce
2 tablespoons dry sherry
1 tablespoon sugar
1 teaspoon cornstarch
2 tablespoons soy sauce
1 teaspoon sugar
1 (12-ounce) flank steak, trimmed and sliced thin across grain on slight bias
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons vegetable oil
12 ounces sugar snap peas, stems and strings removed
1 red bell pepper, stemmed, seeded, and cut into 1⁄4-inch slices
2 tablespoons water


  1. FOR THE SAUCE: Whisk all ingredients together in small bowl and set aside.
  2. FOR THE STIR-FRY: Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, combine garlic, ginger, and 1 teaspoon oil in small bowl.
  3. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Repeat with 1 teaspoon oil and remaining beef. Rinse skillet clean and dry with paper towels.
  4. Add remaining 1 tablespoon oil to skillet and heat until just smoking. Add snap peas and bell pepper and cook, stirring frequently, until vegetables begin to brown, 3 to 5 minutes. Add water and continue to cook until vegetables are crisp-tender, 1 to 2 minutes longer. Clear center of skillet, add garlic-ginger mixture and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables. Return beef and any accumulated juices to skillet and stir to combine. Whisk sauce to recombine, add to skillet, and cook, stirring constantly, until thickened, about 30 seconds. Serve.


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