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Recipe

Stir-Fried Orange Beef & Snow Peas

Scott Phillips

Servings: four.

Ingredients

  • 1- 1/2 lb. flank steak, trimmed of any excess fat
  • 1/2 cup plus 2 Tbs. low-salt soy sauce
  • 3 Tbs. dry sherry
  • 2 Tbs. packed light brown sugar
  • 2 Tbs. cornstarch
  • 3 Tbs. thinly sliced green and white scallion rings (from about 3 scallions)
  • 2 Tbs. finely minced garlic (from about 4 large cloves)
  • 1 Tbs. finely minced fresh ginger
  • 1 cup homemade or low-salt canned chicken broth
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. granulated sugar
  • 3 Tbs. olive oil
  • 1-1/2 cups fresh snow peas (about 4-1/2 oz.), trimmed and cut in half crosswise
  • 1 tsp. finely grated orange zest (from about 1/2 orange)

Nutritional Information

      Calories (kcal) : 470
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 90
      Sodium (mg): 1460
      Carbohydrates (g): 23
      Fiber (g): 1
      Protein (g): 39

Preparation

  • Cut the steak lengthwise (with the grain) into several long strips about 2 inches wide. Holding your knife at a sharp angle to the board, cut each strip crosswise (against the grain) into 1/8-inch slices. In a-large bowl, whisk together 1/2 cup of the soy sauce, 2 Tbs. of the sherry, the brown sugar, and the cornstarch. Add the beef and toss to coat each slice.
  • In a small bowl, combine the scallions, garlic, and ginger and set aside. In another small bowl, combine the chicken broth, vinegar, sugar, and the remaining 2 Tbs. soy sauce and 1 Tbs. sherry and set aside as well.
  • In a sauté pan or wok over medium-high heat, heat 2 Tbs. of the olive oil. When the oil is hot enough to sizzle a scallion ring, add half of the beef and cook, tossing often, until it’s slightly firm to the touch and has no traces of pink, 3 min. Using a slotted spoon, transfer the beef to a large plate. Cook the remaining beef in the same way and reserve with the first batch. Add the remaining 1 Tbs. olive oil and the scallion mixture to the pan and cook, stirring, until the mixture is fragrant but not browned, 20 to 30 seconds.
  • Stir the chicken broth mixture and add it to the pan. Raise the heat to high, scrape the pan with a wooden spoon, and cook for 2 min. Reduce the heat to medium, add the snow peas, and cook until they’re crisp-tender, about 3 min. Return the beef to the pan and stir in the orange zest. Toss to heat through and serve.

Serve with white rice.

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