Beef Snow Peas

INGREDIENTS

3    tablespoons soy sauce

2    tablespoons rice wine vinegar

1    tablespoon brown sugar

2    teaspoons ground ginger

1    teaspoon cornstarch

3    tablespoons olive oil, divided

1    pound beef sirloin, cut into thin strips*

1    medium white onion, chopped

3    large cloves garlic, sliced

1    red bell pepper, diced to 1 inch

8    ounces snow peas, deveined, cut in half

1    can (8 ounces) sliced water chestnuts, drained

METHOD

In a small bowl, whisk together the soy sauce, vinegar, sugar, ginger and cornstarch. Set aside.

In a large skillet over medium heat, warm 2 tablespoons of oil.. Add the beef in 2 batches if necessary and stir fry each for 2 to 3 minutes or until thoroughly browned. Remove from the skillet to a plate and clean the skillet. Add 1 tablespoon of olive oil over medium heat and add the onions. Cook for 4 to 5 minutes until translucent and add the garlic.

Stir fry the garlic for 1 minute and add the bell peppers. Stir fry for 3 to 4 minutes until tender-crisp and add the beef strips, snow peas and water chestnuts. Cook until warmed through and pour on the soy mixture after re-whisking, stirring to combine. As the sauce thickens, remove from the heat and serve with cooked rice or noodles.

*NOTE: If the strips are long, it may be better to cut them in half, to under 2 inches long. This could also be done after they are browned.

Adapted from a recipe in  All Recipes  magazine