Teriyaki Steak and Snap Peas

The secret to this dish is to cook the meat and the snap peas quickly at a high heat.  The meat remains nice and tender in the middle, and the snap peas get a nice crisp texture.  The teriyaki sauce is nicely accented by a light dusting of sesame seeds.

Recipe: (Printable Recipe Front and Back)

1 1/2 lb flank steak, sliced very thin
1/2 C soy sauce
2 Tbsp brown sugar
2 Tbsp cornstarch
1 1/2 Tbsp minced fresh ginger
8 oz snap peas
3 green onions, chopped
3 Tbsp olive oil
sesame seeds (opt)
Jasmine rice (cooked)

Combine soy sauce, brown sugar, cornstarch, and ginger in a medium sized mixing bowl.  stir meat to coat.

Heat oil on med-high in a large skillet.  Add snap peas and cook while mixing for about 45 seconds.  Remove from skillet and place to the side.

Add 1/2 of meat and green onions to the skillet, trying to keep most of the marinade in the bowl.  Allow meat to cook on 1st side for about 60 seconds, flip and cook on other side for about 20-30 seconds.  Remove to plate with snap peas.  Cook remaining meat and green onions.

Return the snap peas, meat, and remaining marinade to the skillet.  Mix and stir for about 30-45 seconds.  Remove skillet from heat, and poor mixture into a serving bowl.

Serve over warm rice, after sprinkling with a dash of sesame seeds.