Ingredients
-
8 ounces flank steaks
-
2 cups pea pods
-
1 (8 ounce) can sliced water chestnuts
-
2 slices gingerroot
-
2 stalks chopped green onions
-
1 tablespoon olive oil
-
-
2 tablespoons soy sauce
-
1 tablespoon water
-
1 tablespoon vinegar
-
1 tablespoon olive oil
-
1 tablespoon sesame oil
-
2 teaspoons cornstarch
-
1 teaspoon sugar
Instructions
- Rinse rice in pot, and cook (follow package directions).
- While the rice is cooking, slice flank steak in thin slices (approximately 2 inches long by a quarter inch wide) and place in marinade.
- Make sure that the steak is coated in marinade.
- Wash pea pods and pinch off the ends.
- Chop the green onions and slice ginger.
- Heat large skillet on high heat.
- Drop 1 tbsp olive oil onto skillet.
- Put meat and marinade in skillet and fry until brown.
- Add more olive oil if necessary.
- Add ginger and green onions to skillet.
- Fry 1 minute.
- Add the pea pods and water chestnuts.
- Fry until pea pods are hot but not soggy.
- The rice should be finished by now.
- Serve stir-fry over rice.
- NOTES: I use small package of Green Giant frozen Sugar Snap Peas so I don't have to wash and prepare the fresh vegetables.
- I microwave them for 2 minutes to defrost them.
- You could also substitute other vegetables for the pea pods such as chopped broccoli or chopped green peppers.
- You can also add more vegetables, such as carrots and/or peppers.
- I also buy the steak "thin sliced", and cut those slices up.
- Makes it cook really fast and a bit more fun to eat.