The sauce is also the only place where you can run into trouble as far as ingredient count goes. Make sure to use ingredients that can do double- or triple-duty. In the recipe below, you’ll find a mix of oyster sauce (soy, sugar and a thickener included), rice vinegar and chili-garlic paste. Add a little water to mellow the mix and it is ready to go.
Once the sauce is set, you only need to slice a protein and trim a vegetable before you fire up the stovetop. Below, you’ll find flank steak, which should be cut as thinly as possible, against the grain, so that it cooks and becomes tender in a matter of minutes. You can certainly use pork or chicken here, or even pressed and diced firm tofu, if you prefer. Springtime snow peas pair well with the beef and the oyster sauce, but snap peas, asparagus or even frozen baby peas would work just as well.
Finally, the cooking: Get an oil-coated skillet ripping hot, then add the steak in a single layer. Let it cook on its own —don’t mess with it — until it is sufficiently seared on one side. Then you can give it a toss and cook until it is just a touch pink. Add the peas, followed by the sauce, and you’re only a stir or two away from dinner.
Beef and Snow Pea Stir-Fry comes together quickly after you assemble your ingredients. CONTRIBUTED BY HENRI HOLLIS
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