Serves 4
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
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound sugar snap peas, trimmed
- 3 fat scallions
- 2.3 cup chicken broth
- 2 1/2 tablespoons Madeira or sweet sherry
- 1 tablespoons 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
Directions
In a medium bowl, mix beef, 2 tablespoons tamarin sesame oil, salt & pepper. Set aside. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving card green parts for garnish,In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.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.Add remaining tablespoon oil to skillet and when hot, add garlic and whit 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 part of scallions, and hot sauce or vinegar and chili oil.