I remember growing up during my teenage years in Hobbs, New Mexico, on a very flat street in the middle of the desert. My dad spent many a night tossing different meats and veggies around the stir-fry wok. He loved and I mean loved to stir-fry for the family. Mom got a break and it was always a crowd pleaser in our house. Well, recently the interest has sparked again in him (Mom, score!) so we’ve been reminiscing over old recipes and memories (which might involve tumbleweeds and turquoise bolo ties).
Aaron and I have a wok, but it’s been so long since we’ve used it that I’m a little nervous to pull it out and measure the layer of dust collected and/or find out what might be nesting in it.
Tonight’s dinner is a mixture of one of my dad’s old standbys and a recipe I read on the Pioneer Woman’s blog not too long ago.
Beef Stir-Fry with Snow Peas and Red Bell Pepper:
What it took for 2:
* 1 lb flank steak, cut into thin strips (against the grain)
* ½ cup soy sauce
* 3 Tbs. dry sherry
* 1 tsp. sambal oelek
* 2 Tbs. brown sugar
* 2 Tbs. cornstarch
* 1 Tbs. fresh ginger, minced
* 2 garlic cloves, minced
* 3 scallions, sliced on a diagonal (whites and greens separates)
* 2 cups fresh snow peas, ends trimmed
* 1 red bell pepper, sliced thinly
* 3 Tbs. extra virgin olive oil, or peanut oil
* 2 cups cooked white rice
Alrighty, so first you’ll mix together the soy sauce, sherry, brown sugar, sambal oelek, cornstarch, garlic, ginger and a few scallion greens in a bowl. Toss in the sliced steak and coat well. Set aside.
Heat the oil in your wok over high heat. As in HIGH heat. Toss in the scallion whites, snowpeas and peppers and stir for about 2 minutes. Remove and set aside.
Get that pan hot again and add the flank steak and a few more scallions (you can wok them in batches if needed. Wok them. I like that.) Stir-fry for about 2 minutes, browning the meat quickly. Then flip them and brown for about 30 more seconds. At this point dump the rest of the marinade in, along with the veggies. Toss together for about a minute.
Serve this gorgeous mess over a bed of white rice and top with the rest of the scallions greens. Put on a movie and call it a night.