{"id":3141,"date":"2020-05-28T17:20:37","date_gmt":"2020-05-28T17:20:37","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=3141"},"modified":"2023-12-05T19:27:32","modified_gmt":"2023-12-05T19:27:32","slug":"stir-fried-beef-with-snap-peas-and-oyster-sauce","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2020\/05\/28\/stir-fried-beef-with-snap-peas-and-oyster-sauce\/","title":{"rendered":"Stir-Fried Beef With Snap Peas, Mushrooms and Oyster Sauce"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Adapted from J. Kenji Lopez \/ Serious Eats<\/h6>\n<p>Intensely beefy and buttery skirt steak is the star of this quick stir-fry, featuring sweet snap peas tossed in oyster sauce.<\/p>\n<p><strong>Beef:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb skirt steak of flap meat, thinly sliced <\/span><\/li>\n<\/ul>\n<p><strong>Tenderize: (optional)<br \/>\n<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp baking soda<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS water<\/span><\/li>\n<\/ul>\n<p><strong>Marinade:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">egg white<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">pinch white pepper<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp salt<\/span><\/li>\n<li><span class=\"quantity\">1-2\u00bd<\/span><span class=\"ingredient-name\">TBS of corn starch<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS of oil<\/span><\/li>\n<\/ul>\n<p><strong>Sauce:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp kosher salt<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp sugar<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp dark soy sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp Shaoxing wine<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp roasted sesame oil<\/span><\/li>\n<li><span class=\"quantity\">\u215b<\/span><span class=\"ingredient-name\">tsp baking soda<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp cornstarch<\/span><\/li>\n<\/ul>\n<p><strong>Stir-Fry:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS vegetable, canola, or peanut oil, divided<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb snap peas, trimmed<\/span><\/li>\n<li><span class=\"quantity\">8oz<\/span><span class=\"ingredient-name\"> mushrooms, sliced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">medium cloves garlic, finely minced (about 2 tsp)<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp finely minced fresh ginger<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">scallion, white and light green parts only, finely minced<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nBeef:<\/strong><\/p>\n<p><strong>Note:<\/strong> Tenderize the beef with a Jaccard before slicing. (optional)<\/p>\n<p>Slice the <strong>beef<\/strong> with the blade tilted 45 degrees to get a thin cut through the grain.<\/p>\n<p><strong>Tenderize: (optional)<\/strong><\/p>\n<p>Mix 1\/4 tsp baking soda and 3TBS water in a small bowl. Add beef and let sit for at least 30 minutes.<\/p>\n<p><strong>Marinate:<\/strong><\/p>\n<p>In a bowl, add the <strong>beef, egg white, white pepper, salt,<\/strong> Mix well. Add 1 to 2 TBS of <strong>corn starch<\/strong> and mix well. Add 1 TBS of <strong>oil<\/strong> and mix again. Set aside for 15 to 30 minutes.<\/p>\n<p>Combine <strong>beef, salt, sugar, soy sauce, wine, sesame oil, baking soda,<\/strong> and <strong>cornstarch<\/strong> in a small bowl and toss to combine. Set aside for 20 minutes.<\/p>\n<p><strong>Premix Sauce:<\/strong><\/p>\n<p>Combine <strong>soy sauce, wine, chicken stock, oyster sauce, sugar, sesame oil,<\/strong> and <strong>cornstarch<\/strong> in a small bowl and stir to combine. Set aside.<\/p>\n<p><strong>Stir Fry Beef:<\/strong><\/p>\n<p>Heat 1 tablespoon <strong>oil<\/strong> in a wok over high heat until smoking. Add half of the <strong>beef,<\/strong> spreading it out in a single layer, and cook without moving until lightly browned on first side, about 1 minute. Toss and continue to cook, stirring frequently, until barely cooked through, about 1 minute longer. Transfer to a bowl and set aside. Repeat with 1 more tablespoon <strong>oil<\/strong> and remaining <strong>beef.<\/strong><\/p>\n<p><strong>Stir Fry Mushrooms:<\/strong><\/p>\n<p>Add <strong>oil<\/strong> if needed to have 1 tablespoon <strong>oil<\/strong> in the wok over medium high heat. Add the <strong>mushrooms<\/strong> and stir fry until lightly browned. Remove to bowl with <strong>beef.<\/strong><\/p>\n<p><strong>Stir Fry Snap Peas:<\/strong><\/p>\n<p>Wipe out wok, add remaining 1 tablespoon <strong>oil,<\/strong> and place over high heat until smoking. Add <strong>snap peas<\/strong> and cook, tossing and stirring frequently, until lightly charred in spots and bright green. Add <strong>garlic, ginger,<\/strong> and <strong>scallions<\/strong> and cook, stirring, until fragrant.<\/p>\n<p><strong>Finish:<\/strong><\/p>\n<p>Return <strong>beef<\/strong> and <strong>mushrooms<\/strong> to wok and toss to combine. Stir <strong>sauce<\/strong> and add to wok. Cook, stirring and tossing constantly, until <strong>sauce<\/strong> is thickened and coats <strong>beef<\/strong> and <strong>vegetables,<\/strong> about 1 minute.<\/p>\n<p>Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Adapted from J. Kenji Lopez \/ Serious Eats Intensely beefy and buttery skirt steak is the star of this quick stir-fry, featuring sweet snap peas tossed in oyster sauce. Beef: 1lb skirt steak of flap meat, thinly sliced Tenderize: (optional) \u00bctsp baking soda 3TBS water Marinade: 1egg white 1pinch white pepper \u00bctsp salt 1-2\u00bdTBS of corn starch 1TBS of oil Sauce: \u00bdtsp kosher salt \u00bdtsp sugar 1tsp dark soy sauce 1tsp Shaoxing wine \u00bdtsp roasted sesame oil&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2020\/05\/28\/stir-fried-beef-with-snap-peas-and-oyster-sauce\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3151,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/05\/BeefSnapPeas-1.jpg?fit=2016%2C1512&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/3141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=3141"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/3141\/revisions"}],"predecessor-version":[{"id":53092,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/3141\/revisions\/53092"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/3151"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=3141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=3141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=3141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}