Saucy Mama Pacific Rim Ginger Beef and Snap Peas

Slice meat into thin slices against the grain. Add sliced meat to a bowl and toss in the dressing so that all the meat is covered. Cover and place in the fridge until ready to cook it. I let mine marinate in the fridge for about 20–30 minutes, but less time would be sufficient.

Wash and trim the ends off the snap or snow peas.

Heat 3 tablespoons olive oil in a heavy skillet. I used an iron skillet, over high heat. Add snow peas and stir for 45–60 seconds. Remove and place on a separate plate. Set aside.

Allow pan to get very hot again. (If you think you need more oil, add it now.) With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the green onions. Spread out the meat as you add it to the pan, but do not stir. Allow the meat to cook on one side for about a minute before flipping it over. You want the meat to cook as fast as it can in the shortest amount of time. Turn meat to the other side and cook for another 30–60 seconds. Remove to a clean plate or the plate with the cooked peas on it.

Repeat with the remaining half of meat, allowing the pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the cooked snap or snow peas. Stir over high heat for 1–2 minutes, then turn off the heat.

Serve immediately over rice.