Ingredients:
1 tablespoon cornstarch
1 tablespoon soy sauce
2 tablespoons water
1 tablespoon red wine
1/2 teaspoon sugar
450 g flank steaks
1 teaspoon cornstarch
2 teaspoons oyster sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1 tablespoon water
1 tablespoon ginger sesame paste
1 tablespoon prepared garlic
3/4 cup chicken broth
1 1/2 cups white rice
3 cups water
1 teaspoon sesame oil
1 teaspoon ginger powder
marinated beef
1/2 teaspoon crushed red pepper flakes
2 green onions
600 g frozen snow peas ( or fresh)
Directions:
the night before: Combine the following in a medium size bowl in this order: cornstarch, stir in soy sauce, gradually add water, red wine, and sugar.
Slice beef against the grain in strips approximately 2″ long.
Add to marinade bowl as you cut.
Toss with a fork until well coated.
Cover and leave in fridge overnight.
Combine the following in another small bowl or container: cornstarch.
Blend in oyster sauce, sesame oil, sugar, water, ginger-sesame sauce, garlic, and chicken broth.
Cover and leave in fridge overnight.
when you get home for dinner: Combine rice and water in a large microwave safe pot or casserole dish.
Cover and microwave at high for 10 minutes, then medium for 10 minutes.
Heat oil in a large nonstick fry pan or wok at med-high.
Add ginger, drained marinated beef, and chili flakes.
Slice green onions and add to pan as you cut.
Toss until meat browns.
Add stir fry sauce and snow peas.
Toss until sauce thickens slightly and snow peas are tender but crisp.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.