Sesame Stir Fried Beef with Sugar Snap Peas

I made this this evening for dinner.  I mainly make chicken or seafood stir fries but since this uses flank/flatiron steak, I deemed it OK (cost, ya know?)  I also cut back on the oil.  The meat cut used is a little fatter than some so you don't need to add in any more oil after stir frying the beef.  I also used the minced ginger in the "squeeze" bottle tube.  If I buy fresh ginger, it always ends up going bad in the fridge.  So, in this recipe, I just squeezed in about a tablespoon to two.  Depends on how you like ginger.  Also the hot sauce used wasn't enough for me.  So I ended up using some wasabi paste add heat.  Or just increase the chili sauce.  Watch out for the sodium!  I also had some baby bok choy in the fridge and chopped it up to add another layer of flavor.  Serves 4

1 lb. flank steak or skirt steak, cut into thin strips 
1 Tbs. plus 1 tsp. reduced-sodium soy sauce 
1 Tbs. plus 1 tsp. Asian sesame oil 
Kosher salt 
1 Tbs. ketchup 
2 tsp. rice vinegar 
1 tsp. granulated sugar 
1 tsp. Asian chili sauce (like Sriracha) 
2 tsp. sesame seeds, toasted 
3 Tbs. canola or peanut oil 
3 Tbs. finely chopped ginger 
10 oz. sugar snap peas, ends trimmed 
1 tsp. cornstarch 

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Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.
Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

serving suggestions

Keep it simple: serve with steamed rice.

Compliments of Fine Cooking magazine.