This recipe is super fast, fantastically spicy, and delicious beyond words. My husband made this the other night and I couldn’t believe how wonderful it was. Experiment with varying amounts of the red pepper flakes to make this as spicy or plain as you prefer. As written, it’s pretty spicy, maybe a 2-star rating.
I don’t think it’s possible to whittle the prep time down by much as the only ingredient that needs to be chopped is the garlic and you can solve that by simply buying pre-minced garlic in a jar. (I have never used garlic from a jar so I can’t comment on the flavor.) Grating the ginger takes only a few seconds and I don’t think there is a viable alternative to fresh ginger!
The only other suggestion I will make is to slice the beef as thin as possible. Thicker slices can be chewy and less appealing, and the thinner you slice it the more tender the texture. (The easiest way to thinly slice beef is to put it in the freezer for 15 – 20 minutes first.) Assemble these ingredients for a quick dinner tonight and enjoy something really, really good!
Stir-Fried Beef with Snow Peas and Cashews
1 – 2 lbs choice beef (such as flank steak, skirt steak, and top sirloin), thinly sliced against the grain
2 T soy sauce
1/2 c hoisin sauce
1/2 c water
1/2 t red pepper flakes
3 T olive oil or coconut oil
4 minced garlic cloves
1 T grated fresh ginger
8 oz fresh snow peas, strings removed
1/2 c roasted unsalted cashews
- Put the sliced beef and pour the soy sauce over the top. Toss to combine, cover, and refrigerate at least 15 minutes, no longer than 1 hour.
- Meanwhile, put the hoisin sauce, water, and red pepper flakes in a bowl and whisk to combine.
- Heat 2 T of the oil in a large skillet over medium-high heat until shimmering.
- Put a portion of the beef slices into the skillet with enough room for the meat to cook in one layer. Turn as needed to brown on all sides and remove browned beef to a clean bowl. Continue browning until all the beef slices are cooked and removed to the bowl.
- Add the remaining T of oil to the skillet and heat until shimmering.
- Put the minced garlic and grated ginger into the skillet and stir, cooking for about 30 seconds.
- Add the snow peas to the skillet and stir well to combine. Cook about 2 minutes, until peas are bright green.
- Add the cooked steak to the skillet along with any juices from the bowl, and immediately add the hoisin sauce mixture. Cook until thickened, another minute or 2.
- Sprinkle the roasted cashews over the top, and serve. Enjoy!
Serve this meal as is, or spoon it over rice or noodles.