Ree's Asian Beef Stir Fry

Do you ever go to a website and look at the same recipe over and over again and then finally break down and get that really expensive ingredient that it calls for just so you can cook the recipe. No? Then I guess it's just me. If you haven't heard of the pioneer woman then you don't know what you're missing. She is the author of the most visually delectable cooking blog on the net; oh, and she's married to this really sexy cattle rancher. Because of this her beef connections are enviable. For the rest of us when we go to the butcher its a matter of deciding whether or not it is worthwhile to purchase the flank steak at 16 bucks a pound. Lately I've decided that it is worthwhile because of how much I'm saving on eating really good beef in a restaurant.

This recipe here is one of Ree's, a sweet spicy gingery stir fry brightened up with sweet snow peas. I altered the recipe a little to match my tastes as well as my intense attraction to fresh ginger. You will notice the huge increase in ginger, Ree used 1 tbs minced ginger for `1.5 pounds of flank steak, I used 2 tbs for 3/4 of a pound. I added some extra complex sweetness with the addition of honey and pineapple juice and different spices, namely cayenne and black pepper. For a deep savory Asian flavor I also added a little Korean sesame oil. And since I prefer sugar snaps to snow peas I used those instead. So really, now this recipe has become my own. When I see a recipe I'm not content to just follow the directions. I usually look at a recipe at decide that it's just a suggestion not a command.

.71 pounds of flank steak, slice on the diagonal against the grain, just like Ree said to do
1/4 cup of organic korean soy sauce
1.5 tbs cream sherry
2 tbs fresh ginger, minced
1 heaping tbs brown sugar
A good swirly squirt of honey
1 tbs fresh (not from concentrate) pineapple juice
A sprinkle of black pepper and cayenne
1 tbs cornstarch
1 -2 tsp of sesame oil (Korean)
A good pinch of red pepper flakes, crushed between your fingers
3 spring onions, cut ear horse style
4 ounces of sugar snap peas, strings removed

Add the ginger, soy sauce, sherry, sugar, honey, pineapple juice, black pepper, cayenne, and cornstarch to a medium sized bowl. Whisk till cornstarch is dissolved. Add in the beef. Add a good couple squirts of sesame oil on your beef. Mix all together. Leave a good half hour.

Heat a cast iron pan (cuz we're making stir fries Ree's way, not mine) with 2 tbs peanut oil on medium heat. Leave till wisps of smoke start to rise. Add in the sugar snap peas and fry till golden but still crisp. Remove and set aside.

Add in beef without the marinade. Turn of to medium high. Stir fry till the juice cook down and stick to the beef.


Add in the green onions and stir fry a little more.



Add in the sugar snap peas and the remaining marinade and the pepper flakes. Fry till a lovely color and the sauce in sticky. Serve with warm rice.