Chili Beef Stir Fry

On this lovely Sunday afternoon, indoors of course since it is 90 degree weather in the GA, I was in the mood for stir fry. With no one rushing me to eat and the full kitchen to myself, I enjoyed chopping and slicing the bulk of the ingredients for this recipe. It is a very therapeutic process to work the cutting board at your own pace. This dish is a light, spicy stir fry excellent with a serving of brown rice.


2 tablespoons chili-garlic sauce
2 tablespoons light soy sauce
2 tablespoons mirin or sherry
1 teaspoon honey
2 teaspoons sesame oil
2 teaspoons cornstarch
1 pound flank steak, trimmed and frozen briefly
Salt and freshly ground black pepper
2 tablespoons vegetable oil
6 scallions, ends trimmed and thinly sliced
4 garlic cloves, minced
1 tablespoon grated ginger
12 ounces snow peas, ends trimmed and sliced diagonally in half


  • Whisk the chili-garlic sauce, soy sauce, mirin or sherry, honey, sesame oil, and cornstarch together in a small bowl and set aside.
  • Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
  • Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate with juices.
  • Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, scallions, garlic, and ginger.  Cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes.
  • Whisk in the chili-garlic sauce mixture.  Remove the pan from the heat and add the beef and juices. Toss to coat and serve with brown rice.

Servings:  4
Calories: About 300 per serving.

Original recipe cited from, Aida Mollenkamp.