Here’s an easy recipe for a busy weeknight. This bowl of deliciousness will be on your table in less than 30 minutes from start to finish. My kids beg for it and their friends go home and tell their Mom’s to make it. There’s nothing fancy or out of the ordinary, it’s just delicious. The end.
Flat Iron Steak (aka Butlers’ Cut) is an economical cut of beef from the shoulder of the cow. It’s less fatty but does have muscle running through it (marbling). Look for it where the muscle lines are thin otherwise you’ll be chewing chewing chewing. If you can’t find Flat Iron Steak at your local market, you can always substitute a flank steak for this recipe.
Flat Iron Beef with Snow Peas
1 2-3 lb flat iron steak, sliced thinly across the grain
1/2 cup soy sauce
1 tablespoon brown sugar
1-2 teaspoons Sriracha
1 teaspoon fresh ginger, grated
2 tablespoons corn starch
pinch of crushed red pepper flakes
2 cups snow peas, ends trimmed
2 tablespoons sesame oil, divided.
cooked white rice such as Jasmine or Basmati
1 In a medium bowl, add the soy sauce through the crushed red pepper flakes. Whisk to combine and add the steak. Let marinate for 20-30 minutes at room temperature.
2 In a large frying pan or wok add 1 tablespoon sesame oil. When the oil is hot, add the snow peas and saute for about 1-2 minutes. Remove to a bowl reserving the oil. Add the remaining tablespoon of oil and allow it to get hot. Allow the marinade to drip off the beef before adding in small batches, don’t crowd. Saute for 30 seconds to 1 minute per side with a small amount of pink remaining and remove to the bowl with the snow peas. Repeat with remaining beef. Once all meat has been cooked, add the marinade to the hot pan and cook until it just begins to thicken, about 1 minute. Add the cooked beef and snow peas and toss to combine. Serve immediately with hot cooked rice.
Makes 4-6 Servings