Paper-Thin Beef with Snow Peas

 

1 pound flank steak, cut against the grain into very thin slices about 3” long and patted dry

2 T. cornstarch

1/2 cup low-sodium chicken broth

3 T. soy sauce

2 T. white wine

1 T. sesame oil

1/3 cup vegetable oil, plus extra, if needed

1/2 pound snow peas

1 bunch scallions, cut on the diagonal into 3-inch pieces

1 T. raw sesame seeds (optional)

Salt

Steamed rice

 

In a medium bowl, toss together the beef and cornstarch, then let sit about 5 minutes. In a small bowl, combine the broth, soy sauce, wine, and sesame oil and set aside. Heat a wok or a large high-sided saute pan over high heat until very hot, then add the vegetable oil. When the oil starts to smoke, add half of the beef and stir constantly with a spider or slotted spoon until it just begins to brown, about 10 seconds. The meat should still be pink in places. Transfer the meat to a strainer set over a bowl to drain any excess oil. Bring the oil in the pan back up to temperature, adding more if needed, and repeat with the remaining meat, adding it on top of the first batch in the strainer. Set the meat aside.  Add the snow peas to the pan and stir constantly for about 1 minute, then add the scallions and stir constantly until wilted, about 1 minute. Add the sesame seeds (if using) and stir briefly. Add the broth mixture and bring to a simmer. Add the reserved meat and stir just until heated through, about 30 seconds. Be careful not to overcook or the meat will be tough. Off the heat, check the seasonings, adding salt if needed. Serve right away—the hotter the better—with steamed rice.