Categories: Asian

Ingredients

• 1 lb. London Broil steak
• 1/2 tsp salt
• 3 tbsp. soy sauce
• 2 tbsp. dry sherry
• 1 tbsp. packed brown sugar
• 1 tsp cornstarch
• 2 1/2 tbsp. vegetable oil
• 1 tbsp. minced fresh ginger
• 1 tbsp. minced garlic
• 8 oz. snow peas, trimmed
• 3 tbsp. water

Directions

1. Cut steak into 1/8-inch thick slices, then cut slices crosswise into 2-inch strips. Toss with 1/2 tsp salt.

2. Stir together soy sauce, sherry, brown sugar, cornstarch and remaining 1/4 tsp salt until cornstarch is dissolved. Set aside.

3. Heat 1 tbsp. oil in a wok or heavy skillet over medium-high heat. Stir-fry half of steak until no longer pink on outside, about 1 1/2 minutes. Transfer to a bowl. Add another tbsp. oil to wok and repeat with remaining steak, transferring to bowl.

4. Add remaining 1/2 tbsp. oil to wok. Stir-fry ginger and garlic until fragrant, about 20 seconds. Add snow peas and stir-fry 1 minute. Add water and stir-fry until peas are bright green and crisp-tender, about 2 minutes. Stir soy sauce mixture and add to wok. Bring sauce to a boil, stirring. Add beef and any liquid in bowl and stir-fry until heated through and coated with sauce, 30 seconds to 1 minute.

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