Ingredients: |
Ingredients: 1 1/4 pounds flank steak, cut into thin slices (see note)
2 tablespoons soy sauce
1/3 cup hoisin sauce
1/3 cup water
1/2 teaspoon red pepper flakes, or more to taste
2 tablespoons peanut oil or vegetable oil
1/2 pound snow peas, stem ends trimmed
4 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 cup roasted unsalted cashews, chopped
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Directions: |
Directions:Combine steak and soy sauce in medium bowl, cover, and refrigerate while preparing other ingredients. Whisk hoisin sauce, water, and pepper flakes together in small bowl.
Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking. Add half of steak, break up clumps with wooden spoon, and cook, without stirring, for 1 minute. Toss steak until browned around edges, about 30 seconds. Transfer to clean bowl. Heat 2 teaspoons oil in skillet until just smoking and repeat with remaining beef.
To now-empty skillet, add remaining 2 teaspoons oil and heat until just smoking. Add snow peas and cook, stirring once or twice, for 2 minutes. Clear center of pan and add garlic and ginger. Cook, mashing garlic mixture with back of spatula, until fragrant, about 45 seconds. Stir garlic mixture into snow peas, then toss in steak. Whisk hoisin sauce mixture to recombine, pour into pan, and cook until thickened, about 1 minute. Stir in cashews and transfer to platter. Serve. |
Personal
Notes: |
Personal
Notes: Stir-fries cook up in minutes, but can take up to one hour to prepare. We wanted to design a beef stir-fry that was as quick to prepare as it was to cook. We found that freezing the raw flank steak for 15 minutes was key—this firmed it enough to slice very thinly with ease. While the flank steak is in the freezer, you can prepare the simple hoisin-based sauce and mince the garlic and ginger. Serve with steamed rice.
I got this recipe from Cook's Illustrated [CooksIllustrated@americastestkitchencorp.com]
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