Prep 10 mins
Cook 10 mins
I found this in a 2007 issue of cooking light and finally got around to trying it. It was awesome!! I didn't use the fresh cilantro that is added at the end and I didn't really agree with their cook time of 2 minutes on the beef so I cooked mine until the outsides were no longer pink probably 6 to 8 minutes or so. I did find it a little bit saucy so I am personally going to lower the soy sauce by 1 tablespoon next time I make it but, it is definitely a keeper.
- 1 lb flank steak, trimmed
- 1 teaspoon minced garlic or 2 garlic cloves, minced
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 cup soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 2 teaspoons dark sesame oil
- 2 cups sugar snap peas, trimmed
- 1⁄4 cup fresh cilantro, trimmed
- 3 tablespoons dry roasted peanuts, chopped
- Cut steak diagonally across the grain into 1-inch-thick slices.
- Combine steak, garlic, and red pepper in a bowl; toss well to coat.
- Combine soy sauce, cornstarch, and sugar in a small bowl, stirring with a whisk until smooth.
- Heat sesame oil in a large nonstick skillet over medium-high heat; add snap peas to pan, and stir-fry 1 to 2 minutes.
- Add meat mixture to pan, and stir-fry 2 to 4 minutes.
- Add soy sauce mixture to pan, and stir-fry 1 to 2 minutes or until sauce is slightly thick.
- Top each serving with 1 tablespoon fresh cilantro and 2 1/4 teaspoons chopped peanuts.