1½ lbs. flank steak, trimmed of fat and sliced very thin against the grain
½ cup low sodium soy sauce
3 tablespoons sherry or cooking sherry
2 tablespoons brown sugar
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2 tablespoons cornstarch
1 tablespoon minced fresh ginger
8 oz. fresh snow peas, ends trimmed
5 whole scallions, cut into ½-inch pieces on the diagonal
Salt as needed (use sparingly)
3 tablespoons peanut or olive oil
Crushed red pepper, for sprinkling
Jasmine or long grain rice, cooked according to package
1. In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid.
2. Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
3. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount of time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
4. Repeat with other half of meat and scallions, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the reserved marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
5. Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.
Adapted by Akron Beacon Journal from www.thepioneerwoman.com