Thin sliced flank steak, cut across the grain to keep the meat tender, is tossed with minced garlic and spicy crushed red pepper. Rather than using a mild canola oil, toasted sesame oil is heated to cook this dish, which will lend a darker nutty flavor. Fresh crunchy sugar snap peas are the first addition to the hot oil, quickly followed by the steak mixture. A mixture of salty soy sauce, cornstarch and a dash of sugar is added into the pan and quickly thickens up to form a light glossy sauce to coat the peas and steak. If you prefer dishes like this fairly saucy, especially being served over rice, you may want to make 1 1/2 times the soy sauce mixture. As is, there is just enough to completely coat the ingredients and have just a little extra. For a bit of texture, crunchy chopped peanuts are scattered over the top of the plated dish to finish. Now, even though I decided to serve this over fragrant brown jasmine rice (feel free to use whatever rice calls to you if you make this), I'll stand by the quick-to-prepare part as I was able to let the rice cook away without having to tend to it.
That looks yummy! My kids would love it. I'll have to give that a try.
ReplyDeleteTammy - We both really enjoyed this dish... especially with how quick it all came together!
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