Ingredients Jump to Instructions ↓

  1. 2 tablespoons chili-garlic sauce

  2. 2 tablespoons soy sauce

  3. 2 tablespoons mirin or sherry

  4. 1 teaspoon honey

  5. 2 teaspoons toasted sesame oil

  6. 2 teaspoons cornstarch

  7. 1 pound flank steak , trimmed and frozen briefly

  8. Salt and freshly ground black pepper

  9. 2 tablespoons vegetable oil

  10. 6 scallions , ends trimmed and thinly sliced

  11. 4 garlic cloves , minced

  12. 1 tablespoon grated ginger

  13. 12 ounces snow peas

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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