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Stir-Fried Beef with Snow Peas and Cashews

From

December/January 2006

Stir-Fried Beef with Snow Peas and Cashews

When developing a recipe for Stir-Fried Beef with Snow Peas and Cashews, our goal was a beef-based stir-fry that was as quick to prepare as it was to cook. In this stir-fry, we used lean, beefy flank steak. After the steak froze for 15 minutes, it was firm enough to slice very thinly. Marinating the beef in soy sauce before stir-frying intensified its flavor. Instead of a wok, we used a nonstick skillet to stir-fry the beef and snow peas. The skillet heats faster and hotter than a wok, and is better designed for Western-style ranges.

Serves 4

Put the raw flank steak in the freezer for 15 minutes to make slicing easier. Working with the grain, cut the steak into three long strips, then cut each strip across the grain into 1/8-inch-thick slices. Serve with steamed rice.

Ingredients

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