Message from Maggie:  In my quest to find good asian food in our neighborhood I have been trying to cook my own asian inspired meals.  See here and here.  Below is my latest endeavor- a play on The Pioneer woman’s recipe here.

Ingredients:

• 1/2 cup low-sodium soy sauce or tamari
• 3 tablespoons apple vinegar
• 2 tablespoons brown sugar
• 1 tablespoon peeled and minced fresh ginger
• 1 1/2 pounds flank steak, trimmed of fat
• 3 tablespoons olive oil
• 8 ounces fresh snow peas, trimmed
• 1 garlic clove, minced
• 1 teaspoon crushed red pepper
• 5 whole scallions, cut into 1/2-inch pieces on the diagonal
• Jasmine or long grain rice, cooked according to package directions (if desired)

Instructions:

1. In a bowl, mix together the soy sauce or tamari, apple vinegar, brown sugar and ginger.
2. Add the beef to a ziplock bag and pour one-third of the liquid over the top and place in refrigerator to marinate.
3. Save the rest of the liquid.
4. When you are ready to cook, play the beef on a hot grill and cook thoroughly.
5. While the meat is cooking, heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and garlic and crushed red pepper and stir for 45 seconds and get as much color on them as possible. Remove to a plate.
6. Once the meat is cooked, place it in the heavy skillet along with the snap peas.
7. Sprinkle the remaining sauce as well as the scallions on top of it.
8. Add a pat of butter and stir over high heat for 30 seconds until melted.
9. Serve with rice if desired.

Allergens:

• This recipe is dairy free.
• This recipe is gluten free.
• This recipe is nut free.