Beef with snow peas

Ingredients:

• 0.5 cups lightly salted soy sauce
• 3 tbsp sherry or cooking sherry
• 2 tablespoons cornstarch
• 2 tbsp. l. brown sugar
• 1 tbsp. peeled and chopped fresh ginger
• 1 flank steak weighing 700 g, cut into very thin strips across the grain
• 3 tablespoons peanut or olive oil
• 220 g fresh snow peas, chopped
• 5 whole green onions, sliced ​​diagonally into 1cm wide pieces.
• Ground red pepper
• Salt
• Jasmine or long grain rice, cooked according to package directions

Preparation:

1. In a bowl, combine the soy sauce, sherry, cornstarch, brown sugar, and ginger. Transfer the beef to a separate bowl and pour in one-third of the liquid. Set aside the remaining liquid. Stir the beef and set aside.
2. Heat oil in a heavy-bottomed skillet (preferably cast iron) over high heat. Add the peas and stir for 45 seconds until crispy. Transfer to a plate.
3. Bring the pan back to high heat. Using tongs, add half the meat, reserving most of the marinade in the bowl. Distribute the meat as you add it to the pan, but do not stir for about a minute. The meat should brown as quickly as possible. Sprinkle half the green onions over the beef. Stir and cook for another 30 seconds. Transfer to a clean plate.
4. Repeat with the other half of the meat, but let the pan get very hot first.
5. After flipping the second batch, return the first batch of meat to the pan, adding the reserved marinade, red pepper, and peas. Stir over high heat for 30 seconds, then turn off the heat. Taste and add salt if needed. The mixture will thicken as it sets. Serve immediately with rice.