1 lb top round or flank steak, about 1 inch thick
1/2 tsp salt
3 TB soy sauce
2 TB dry Sherry
1 TB packed brown sugar
1 tsp cornstarch
2 1/2 tsp oil (vegetable, grapeseed the best)
1 TB minced fresh ginger
1 TB minced garlic
8 oz snow peas, trimmed
3 TB water
DirectionsCut steak into half-inch slices, then cut crosswise into two-inch strips. Toss with 1/4 teaspoon of salt.
Stir together soy sauce, sherry, brown sugar, cornstarch and remaining salt until cornstarch is dissolved. Set aside.
Heat 1 tablespoon oil in skillet. Add beef and brown on all sides. Remove to a bowl.
Add garlic and ginger to skillet and cook about 20 seconds until fragrant. Add snow peas, sauté about a minute, then add water and bring to a boil, cooking until snow peas are bright green and crisp-tender.
Then add soy sauce mixture and cook until thickened.
Lastly, return beef to skillet and stir until everything is coated.
Serve with rice, if desired, or by itself.