Sesame Beef and Snap Peas

Originally from Fine Cooking Magazine, this dish comes together for a quick weekday meal. It’s got a great balance between beefy/soy umami with a touch of heat and tang. I add red bell peppers for color and bright flavor. Serves 4.

INGREDIENTS

• 1 lb. flank steak or skirt steak, cut into thin strips

• 1 Tbs. plus 1 tsp. reduced-sodium soy sauce

• 1 Tbs. plus 1 tsp. Asian sesame oil

• Kosher salt

• 1 Tbs. ketchup

• 2 tsp. rice vinegar

• 1 tsp. granulated sugar

• 1 tsp. Asian chili sauce (like Sriracha)

• 2 tsp. sesame seeds, toasted

• 3 Tbs. canola or peanut oi

• 3 Tbs. finely chopped ginger

• 10 oz. sugar snap peas, ends trimmed

• 1-2 red bell peppers, cut into strips

• 1 tsp. cornstarch

• Cooked white or brown rice

PROCEDURE

1. Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt.

2. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, cili sauce, and half of the sesame seeds.

3. Heat 1-½ Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering.

4. Add the beef and cook, stirring occasionally, until rare to medium-rare, about 2 minutes. Transfer to a large plate.

5. Cook the ginger with the remaining 1-½ Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute.

6. Add the snap peas, sprinkle with ¼ tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes.

7. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute.

8. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef.

9. Whisk the cornstarch with ¼ cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute.

10. Sprinkle with the remaining tsp. sesame seeds and serve over rice.