Beef with Snap Peas

By LRay

From the Kitchen of K.J. Manser.

Ingredients

• 1 pound Sirloin (Thicker is Better)
• 1/2 Teaspoon Salt
• 1 Pinch Black Pepper
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Corn Oil
• 1/2 Pound Green Snap Peas
• 2 Tablespoons Butter
• 2 Tablespoons Sugar
• Rice

Details

Adapted from framedcooks.com

Preparation

Step 1

1. Cut meat into 2 inch pieces and roll each in foil. Freeze up to 1 hours. Remove from freezer and slice about 1/4 inch thick.
2. Sprinkle meat slices with salt and pepper.
3. Mix Worcestershire into meat using fingers.
4. Pour oil over meat and mix again.
5. Let stand at room temperature.
6. Wash peas and remove strings. Cut into diagonal strips.
7. Heat a large heavy skillet to very hot; add butter and sugar.
8. When sugar starts to brown, add peas, stir quickly and push to outer edges of skillet to form a ring.
9. Cover and cook for 2 minutes.
10. Stir again add a little salt & pepper; transfer to dish.
11. Reheat skillet and add half the steak. Using spatula, turn after a few seconds and remove to serving platter.
12. Cook remaining beef to brown; add first part and peas.
13. Stir for 1 minute and transfer to plate.
14. Serve with fluff rice.