Beef with Pea pods

1  piece		thinly sliced flank steak
1		small onion sliced in 1/4” chunks
6  ounces		Snow Peas
8  ounces		sliced mushrooms
8  ounces		fresh bean sprouts
2  tablespoons		Cooking Sherry
2  tablespoons		Soy Sauce
1  teaspoon		Corn Starch
1  lb.		New Zealand Beef Flank - Raw

Tip: For nutritional information on all the ingredients in Beef with Pea pods just click on each ingredient name. Then adjust the serving size for any Beef with Pea pods ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Mix together the cooking sherry, soy sauce and corn starch. Mix together a second batch of the sauce and reserve for later.

Slice the flank steak across the grain in 1/4” slices. Mix with the first batch of sauce in a glass bowl and marinate for at least 2 hours.

Heat some olive oil in a large skillet and cook the sliced ginger until it starts to brown. Add the meat and brown in the oil. Remove and discard the ginger. Put the browned meat in a bowl until the vegetables are cooked.

Add the onions and pea pods to the skillet the meat was cooked in and cook until almost tender. Add the mushrooms and bean sprouts to the onion and pea pods and continue cooking, stirring frequently. When the mushrooms are soft and the pea pods are crisp tender, add the meat back into the pan and add the second batch of the prepared sauce.

Cover lightly and cook until all of the ingredients are thoroughly covered with the sauce and a gravy forms.

Serve over rice and/or Asian style noodles.