Asian Beef with Snow Peas

Ingredients

Sauce

• 1/2 cup tamari or low sodium soy sauce

• 5 tablespoons brown sugar

• 8 cloves minced garlic

• 1/2 teaspoon fresh grated ginger

• 2 teaspoons rice vinegar

• 1 teaspoon cornstarch

  Remaining ingredients

• 1 pound beef, thinly sliced

• 10 oz snow peas

• 6 tablespoons olive oil

• 10 oz baby bella or white mushrooms, thinly sliced

• 1 large white onion, cut into thinly sliced strips

In a bowl combine tamari, brown sugar, garlic, ginger, rice vinegar and corn starch in a small bowl, whisk to combine and set bowl aside.

Bring a pot that will fit all your snap peas in, bring water to a boil, add snap peas. Boil for 5 minutes, drain snap peas, set aside.

Heat a large skillet/wok over medium-high heat, when hot add 2 tablespoons of olive oil. Add thinly sliced mushrooms and the onions, cook them stirring occasionally until they brown. When they’re halfway cooked sprinkle a little bit of salt. Finish cooking the mushrooms and onions, remove from wok, set aside.

In the same wok/skillet you cooked the mushrooms and onions, add 2 tablespoons olive oil. Immediately add your thinly sliced beef. You’ll likely need to cook the beef in two batches. Cook each side of the beef till its browned. When the beef is cooked, remove and set aside. Repeat with remainder beef.

Add all the cooked beef back to the wok. Add the cooked and drained snow peas, onions and mushrooms, mix and combine. Add sauce you made earlier, stir to coat, let cook for a few minutes to let sauce thicken.

Serve with perfect white rice.