Spicy Beef and Snap Peas with Rice

“I have never found a recipe for spicy ginger beef like this one in the restaurants.”

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients

• 16 ounces flank steak, thinly sliced
• 1 tablespoon chili paste
• 5 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 8 tablespoons sugar
• ¼ cup water
• 4 tablespoons fresh ginger peeled and chopped
• 3 cloves garlic crushed finely diced
• ½ cup sliced onions
• ½ teaspoon ground black pepper
• ¼ cup green bell peppers slices
• ¼ cup corn starch
• ¼ tablespoon sea salt
• 1/2 cup sugar snap peas trimmed
• 1/4 cup toasted peanuts
• 1 cup cooked white rice (warm)
• 4 tablespoons cilantro chopped

Preparation

In a large mixing bowl combine the cornstarch, sea salt and pepper until mixed thoroughly, then add the steak slices and coat well.

In another mixing bowl combine the soy sauce, chili paste, rice vinegar, sugar, rice wine, honey, ginger and water and mix thoroughly.

Heat a large wok or deep frying pan to medium high heat.  Add 4 tablespoons of oil and quickly sauté the onions, green pepper and garlic for 30 seconds then add the steak strips, peanuts and the snap peas and cook for 8 minutes then add the sauce mixture and cook for 5 more minutes then remove from heat.  Place the warm rice in the middle of the serving plate and add a large scoop of the cooked beef top off with the cilantro on top then serve.

All recipes by Chef Eddy Resident Chef health and Fitness Talk