This was a recipe from an All Recipes magazine that I don’t subscribe to, but got free in the mail. I didn’t have, and couldn’t find, snow peas, so I used broccoli. The sauce is the biggest winner in this recipe. Most commenters double the sauce and so did I. The following recipe has doubled sauce ingredients. It would have been great on a bed of rice, but it was a LONG day. It calls for fresh ginger root but I hate wasting the remainder whenever I buy it, so I just used a few dashes of powdered ginger. I hate the way round steak usually turns out so I used a higher quality cut of beef. Enjoy!
- 6 tablespoons soy sauce (I only use low sodium)
- 4 tablespoons rice wine vinegar
- 2 tablespoons brown sugar (I used 1 T.; it was fine).
- 1 tsp. cornstarch
- 1-2 tablespoons vegetable oil, as desired.
- 1 tablespoon minced fresh ginger root (I used a few dashes of powdered ginger)
- 1 tablespoon minced garlic (I used a few dashes of powdered)
- 1 pound beef round steak, cut into thin strips
- 8 ounces snow peas (or broccoli)
- In a small bowl, combine the soy sauce, rice wine, brown sugar, and cornstarch; set aside.
- Heat oil in a wok or skillet over medium heat.
- Stirfry ginger and garlic for 30 seconds.
- Add the steak and stirfry for 2 minutes or until evenly browned.
- Add the snowpeas and stirfry for an additional 3 minutes.
- Add the soy sauce mixture; bring to a boil, stirring constantly.
- Lower heat and simmer until the sauce thickens, about 1 minute. Serve immediately.