Stir-fried Beef with Sugar Snap Peas and Sesame Seeds

Page 2

Cuisine: Asian | Course Type: Main Courses

(1 review)

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Re: page # -- it is actually D2. And here is the link:
http://www.nytimes.com/2010/05/19/dining/19appe.html?scp=4&sq=melissa%20clark&st=cse

A nice simple Asian dinner -- clean, unmuddied flavors of soy sauce and sesame oil. Prep takes a little longer than might be expected as the sugar snap peas are cut into 1/4 slivers. But the cooking time is under 10 minutes and the addition of the toasted sesame seeds makes for a really pretty presentation.

But the recipe as written (a Melissa Clark recipe) has some problems. She starts by having you mix soy sauce, sesame oil, salt and pepper and set it aside. And she never mentions it again. So I just tossed it with the beef after it had been stir-fried for 2 minutes and removed from the pan.

Also the recipe calls for a lb. of sugar snap peas. I only had half a pound and that was more than enough. I would think that using a full pound would completely overwhelm the dish.

I didn't add any heat at the end (e.g. sriracha) because my family doesn't like it but I do think it might add a nice punch to this.

(edited 22nd May 2010) (0) comment (1) useful  

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