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from Barrie's cookbook

Stir-Fried Beef and Sugar Snap Peas With Sesame Oil
and Seeds

Snap Peas



  • 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 black pepper
  • 1 pound sugar snap peas, trimmed
  • 3 fat scallions
  • 2/3 cup chicken broth
  • 2 1/2 tablespoons Madeira or sweet sherry
  • 1 tablespoon 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 and chili oil, for garnish.
  • Preparation:
    1. 1. In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
    2. 2. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
    3. 3. In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
    4. 4. 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.
    5. 5. Add remaining tablespoon oil to skillet and when hot, add garlic and white 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 parts of scallions, and hot sauce or vinegar and chili oil.

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    modified: 2011.09.06 | created: 2011.09.06

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