2 pounds Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
1/2 cup Low Sodium Soy Sauce
3 Tablespoons Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
8 ounces , fresh snap peas
½ Large Spanish onion ,Sliced
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed
3 Tablespoons olive oil
Crushed Red Pepper, For Sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a ziplock bag preferably in the am.Let marinate till ready to cook, Or at least marinate for 1 hour in fridge. Reserve the other half of the liquid. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow & sugar snap peas and stir for 2 minutes. Remove to a separate plate. Throw in your onions and cook just till translucent. Remove and add to the peas. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the onions & peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.
