- 3 tablespoons canola oil, divided
- 1 lb. boneless steak, (i.e. sirloin), cut into thin strips
- 8 oz. (2 cups) sweet sugar snap peas, trimmed, rinsed
- 3 garlic cloves, diced
- 2 tablespoons fresh ginger, diced
- 1 (5 oz. can) water chestnuts, sliced
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 2 tablespoons water
- 1 tablespoon chili garlic sauce (optional)
- 3 tablespoons toasted sesame seeds
- 3 green onions, chopped
- Salt and Pepper, to taste
Season steak strips with salt and pepper. In a large skillet or wok up to high heat, add one tablespoon of oil. Cook steak strips for 4-5 minutes or until medium rare. Remove from pan. Cover. In the same skillet up to medium-high heat, add the remaining two tablespoons of oil. Saute the snap peas for 2 minutes with salt and pepper. Add the garlic and ginger; sauté another 1-2 minutes over medium heat. Add the water chestnuts and steak back into the pan. In a small bowl, mix together the hoisin sauce, soy sauce, brown sugar, sesame oil, water and chili garlic sauce, if using. Pour mixture into pan up to medium-high heat. Constantly stirring, cook for 2-3 minutes. Serve immediately with sesame seeds and green onion garnish.
Note: Optional to serve over rice.
Sponsor: Utah Beef Council
