Beef,Snow Pea Spinach Stir Fry

INGREDIENTS

½    pound beef top round or London broil

2    tablespoons soy sauce

4    tablespoons sherry or sweet vermouth

1    teaspoon brown sugar

2    teaspoons ground dry ginger

1    tablespoon corn starch

2    tablespoons olive oil, divided

1    medium onion, chopped

4    cloves garlic, minced

8    ounces snow peas, halved diagonally

2    cups chopped spinach

¼   cup beef broth

METHOD

Slice the beef into ¼ inch slices* and then cut those into 2 inch lengths. In a medium bowl, whisk together until well combined the soy sauce, wine, sugar, ginger and corn starch. Set aside.

Warm a large skillet over medium heat and add 1 tablespoon of  olive oil, swirling to coat. Add the beef slices, in batches if necessary, and cook for 3 to 4 minutes, turning once, until no longer pink. Remove from the skillet and set aside. Add the remaining tablespoon of oil, the onion and garlic to the skillet and cook for 3 to 4 minutes until the onions are translucent. Add the snow peas and cook for 2 to 3 minutes until tender-crisp.

Add the spinach, the reserved beef and the broth, stirring to combine and cook for 1 to 2 minutes to wilt the spinach. Whisk the soy sauce again and add to the skillet, stirring. Cook for 1 to 2 minutes until thickened and remove the skillet from the heat.

*COOKS NOTE:  To thinly slice the beef, partially freeze it before slicing. If it gets too frozen, 20 seconds in the microwave will defrost it just enough.