Method :
-
Slice the flank steak into thin
pieces, cutting against the grain of the meat, and combine in a bowl
with the soy sauce.
-
Leave to marinate for 10 minutes.
-
Meanwhile, in a small cup, mix the
cornstarch with 2 tablespoons of cold water and set aside.
-
Pass the garlic through a garlic
press, and chop the green part of the scallions.
-
Heat the oil in a wok over high heat,
until it just starts to smoke (you can also cook this in a nonstick
skillet but keep the heat a little lower for the good of the pan).
-
Add the beef (it will have absorbed
most of the soy sauce) and garlic and stir-fry until the beef is
just starting to brown, about 3 minutes.
-
Add the snow peas and scallions and
stir-dry for 1 to 2 minutes.
-
Pour in the water and add the half
stock cube and the sesame oil.
-
Bring to a boil and pour in the
cornstarch water mixture.
-
Stir well until the mixture thickens,
which will be right away.
-
Serve immediately over white rice,
with extra soy sauce on the side if desired.
Serves 4
Flank steak is an underrated cut of beef,
perhaps because some cooks treat it like a T-bone, and then it's tough
and chewy. It needs to be quickly cooked and served right away to be
tender, and a stir-fry is ideal.
This one is particularly fast because you
don't have to prep and blanch a vegetable. Snow peas require very little
handling and no precooking for a stir-fry, unlike broccoli. If you buy
them from a salad bar, they'll already be topped and tailed and washed.
This dish cooks very quickly, so make sure you start the rice before you
even slice up the meat.
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