Stir fry is an easy cooking method for summer nights. This recipe has just a little prep (marinate the meat for 30 minutes while you are prepping the onions and pea pods). My family enjoys this mild flavored Chinese dish. I hope yours will, too!
Beef with Pea Pods (serves 6)
1-1/2 pounds lean beef steak, sliced ¼ inch thick strips
1 large onion, cut in half and sliced
½ pound pea pods, trimmed
1/3 cup light soy sauce
¼ cup cooking sherry or rice wine
2 tablespoons cornstarch
1 tablespoon sugar
Mix soy sauce, cooking wine, cornstarch and sugar in a glass measuring cup. Place beef strips in a glass bowl and mix in HALF of the sauce. Reserve the remaining sauce. Marinate beef in the refrigerator for at least ½ hour (or up to 12 hours).
Heat wok and add 2 tablespoons canola oil, reheat. Stir-fry beef, until browned. Add peapods and onions to the wok. Stir-fry until veggies are tender crisp. Restir remaining sauce and add to wok. Stir-fry one minute until sauce is bubbly and thick. Serve immediately on brown or white rice.