GFF MagazineSummer 2015 Issue    

                                                                              GFF MagazineSummer 2015 Issue    



Yield: serves 4


4 teaspoons canola oil

1 clove garlic, minced

1 small shallot, chopped

2 teaspoons peeled, minced

fresh ginger

1 teaspoon Chinese five-spice powder

2 tablespoons brown sugar

2 tablespoons rice vinegar

2 tablespoons tamari sauce

1⁄4 teaspoon red pepper flakes

1 pound sirloin tip, sliced into thin,

bite-size strips

1 pound sugar snap peas, trimmed

1⁄2 teaspoon toasted sesame seeds, for garnish (optional)


In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the garlic, shallot, and ginger and sauté until fragrant and slightly golden, about 2 minutes. Stir in the five-spice powder,  sugar, vinegar, tamari, pepper flakes, and 2 tablespoons water. Cook until the water evaporates and the sauce is thick, about 2 minutes. Remove from the heat and reserve in the pan.

Heat the remaining 2 teaspoons oil in a wok or heavy-bottomed skillet over high heat until very hot. Add the sirloin and sear, stirring frequently, until cooked to your preference, about 1 minute for medium-rare. Transfer the meat to a plate and reserve.

Add the snap peas to the hot pan and sear, stirring occasionally, until the pea pods are blistered on all sides, about 2 minutes.

Gently reheat the pan with the sauce. To the pan, add the snap peas and the steak strips, but not any juices from the plate, toss to coat, and heat until warmed through.

Divide among 4 plates, sprinkle with sesame seeds, and serve.