Begin 1 day ahead
1 Flank Steak, sliced thin
2 T Olive Oil
4 T Hoisin Sauce, divided
1½ T Soy Sauce
2 T Cream Sherry
3 T Water
½# Snow Pea
1 Red Pepper, sliced into strips
1 (6 oz.) can Sliced Water Chestnuts, optional
Pinch of Salt
Fresh Ground Black Pepper to taste
1 T Cornstarch
Water
4 Scallions, sliced on a angle
In a mixing bowl, whisk together soy, sherry, water, 1 T Hoisin sauce, salt & pepper.
Add sliced beef and turn to coat.
Marinate in refrigerator over night.
Heat sauté pan and add oil.
Sauté meat 3 minutes.
Add snow pea, red pepper & water chestnuts.
Sprinkle with salt & pepper.
Add remaining 3 T Hoisin sauce.
Saute another 3 minutes.
If you want the sauce thicker, combine cornstarch with a little water & whisk in to desired consistency.
Sprinkle with scallions.
Serve over rice if desired.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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