Recipe Wednesday: Stir Fry

I try to span the globe each week and cook something Asian, something "mexican", something Italian, etc. Sometimes it works, sometimes it doesn't. :) But on "Asian" night, this is the recipe I always think of first! I really need to start branching out on Asian night, but for now this is my go-to Asian meal. Although I typically stick with sugar snap peas, you can mix up the veggies any way you like...green beans, red bell pepper, snow peas....YUM! The key to stir fry is the method, not the ingredients. I've made enough bad stir fries and I've finally figured out the best **methods** which involve 1) very dry, thinly sliced meat and 2) leaving the ingredients ALONE. I know it's called a "STIR fry" but "stirring" actually ruins it!

Beef with Snap Peas (adapted from Pioneer Woman)

Sauce:
1/2 cup low-sodium soy sauce
2-3 tablespoons of cooking sherry
1 1/2 teaspoons cornstarch
2 tablespoons brown sugar
1 tablespoon grated (or minced) ginger

Mix the above ingredients well and set aside.

1 lb flank steak, sliced as thinly as you can AGAINST the grain and patted with a paper towel until very dry (trust me, flank steak is the BEST and ONLY beef you should use in stir fry!)
Peanut Oil or Olive Oil
1 bag of fresh snap peas (or veggies of choice)
3-5 scallions, thinly sliced
Crushed red pepper (optional)

Coat the bottom of a skillet with oil and heat until very hot. Add the snap peas in one even layer and LET THEM GET COLOR--do not touch them. Once they are browned on one side (30-45 seconds), give a little toss and remove from the pan.

Add a bit more oil to the pan and allow it to heat up--add the DRY meat in one, even layer. DO NOT STIR. Let it get brown for AT LEAST one full minute. Check it--it should be starting to get dark brown--once you see this, give the meat a quick flip...sprinkle on half the scallions, add the snap peas, crushed red pepper and sauce (it's OK to stir now!). Cook a minute or two until sauce thickens a bit and meat is cooked through. Top with remaining scallions and serve over rice.