Stir-Fried Beef and Sugar Snap Peas

Step 1

In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.

Step 2

Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.

Step 3

In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.

Step 4

Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.

Step 5

Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.