Dinner · Chinese · 10 min
Sichuan-Style Stir-Fried Skirt Steak with Snow Peas and Ginger
- Calories
- 835
- Protein
- 56g
- Carbs
- 86g
- Fat
- 29g
Ingredients
- 223.0 g Beef, inside skirt steak, trimmed
- 75.1 g Jasmine Rice, dry
- 200g Snow Peas
- 20g Fresh Ginger, minced
- 30ml Dark Soy Sauce
- 30g Scallions, sliced
Method
- 01Rinse the jasmine rice until water runs clear and cook in a rice cooker or small pot until fluffy.
- 02Slice the skirt steak against the grain into thin strips. Marinate briefly with 1 tbsp of dark soy sauce and a pinch of Sichuan peppercorns.
- 03Heat a wok or large heavy-bottomed skillet over high heat until smoking hot. Add a small amount of oil and sear the beef in a single layer until deeply browned but still tender, about 2 minutes. Remove and set aside.
- 04In the same pan, add the ginger and the white parts of the scallion, stir-frying for 30 seconds until fragrant.
- 05Toss in the snow peas and stir-fry for 2-3 minutes until bright green and crisp-tender.
- 06Return the beef to the pan, splash with the remaining soy sauce, and toss everything together over high heat to glaze.
- 07Serve immediately over the hot jasmine rice, garnished with the green parts of the scallions.
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