"Beef and Peas Stir-fry"
1 tablespoon soy sauce
1 tablespoon chicken broth
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch
3-4 slices thin-cut ribeye beef, cut into bite-sized strips
half a package of sugar-snap peas
1/2 cup frozen carrot spirals
1 can water chestnuts, drained
2 garlic cloves, minced
1 thumb of ginger, minced
2 tablespoons sunflower oil
In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon chicken broth, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch. Stir until the cornstarch dissolves. Set aside.
Separate 4 slices of thin-cut beef. Cut into bite-sized strips. Set aside.
Clean half a package of sugar-snap peas. Remove the ends and any strings. Break the pea pods into bite-sized pieces.
Measure 1/2 cup of frozen carrot spirals and set aside.
Open 1 can of water chestnuts and drain them. Set aside.
Peel and mince 2 garlic cloves. Mince 1 thumb of ginger, which doesn't need peeling unless you just want to. Put in a small bowl (big enough to get your bamboo spatula inside) and set aside.
Heat the wok. Add 2 tablespoons of sunflower oil and the minced aromatics. Stir-fry briefly.
Add the sugar-snap peas and stir-fry for several minutes until tender.
Put in the meat bits and stir-fry until just browned.
Add the carrots and water chestnuts and stir-fry briefly.
Pour the sauce over the meat and vegetables. It will pool in the bottom of the wok. Stir-fry until the sauce turns glossy and thickens to coat the food.
Serve the beef and vegetables over rice or another starch.
This sauce blend has a light yet complex flavor, and thickens up beautifully in just a minute or two. It should work well in many stir-fry recipes.
We tried a new type of meat, thin-cut ribeye. This isn't the paper-thin strips meant for stir fry, but rather palm-sized rounds about 1/4" thick. When sliced into strips, it makes fantastic stir-fry meat. It wanted to stick when I first put it in, so adding a little extra oil before adding the meat might be a good idea.
Sugar-snap peas are plump and crisp, so they work well in stir-fries. If you can't find them fresh, you can use frozen ones or substitute snow pea pods. Peas do take a while to cook in a wok, but they come out tasting great.
Frozen carrot spirals are very convenient for wokking because they are easy to measure and they cook almost instantly. You could also use sliced carrots, but those would need considerably longer to cook.
Water chestnuts are aquatic vegetables with a tender yet crispy texture. I was very pleased with the canned ones we used, which aren't overly crunchy like restaurant ones sometimes are. So that was a hit.
Garlic and ginger are my go-to aromatics for stir-frying. Using the fresh roots is both healthy and delicious, much better than preserved versions.
Overall, this recipe turned out great, with a light yet satisfying flavor. You can taste all the different ingredients. We wouldn't change a thing in this one.