• ¾ pound (340 g) flank steak, trimmed of fat and sliced very thin against the grain
• ¼ cup (60 ml) low-sodium Bragg’s Liquid Aminos (or soy sauce)
• 1 tablespoon (15 ml) sherry
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• Thumb-sized piece of fresh ginger, minced
• ¼ pound (115 g) fresh snow peas, ends trimmed
• 2½ scallions, cut into pieces on the diagonal
• Sea salt, to taste
• 1 tablespoon (15 ml) neutral oil (such as canola or avocado)
• 1 teaspoon sesame oil
• Crushed red pepper, for sprinkling
• 1 cup (211 g) long-grain or jasmine rice (for serving)

Instructions

1. Make the marinade: In a bowl, mix together the Bragg’s Liquid Aminos (or soy sauce), sherry, brown sugar, cornstarch, minced garlic, and minced ginger. Pour half of this mixture over the thinly sliced flank steak in a separate bowl and toss well with your hands to coat. Reserve the remaining half of the marinade. Set the meat aside.
2. Cook the snow peas: Heat the neutral oil in a heavy skillet (cast iron is ideal) or wok over high heat until very hot. Add the snow peas and stir-fry for about 45 seconds. Remove them to a plate and set aside.
3. Sear the beef (in batches): Let the pan get very hot again. Using tongs, add half the meat mixture to the pan, leaving most of the marinade behind in the bowl. Add half the scallions. Spread the meat out in a single layer and let it cook undisturbed for a full minute to develop a nice brown sear. Flip the pieces and cook for another 30 seconds. Remove to a clean plate.
4. Finish the stir-fry: Repeat the process with the remaining half of the meat and scallions. Once the second batch is flipped, return the first batch of meat to the pan along with the reserved marinade and the cooked snow peas. Stir everything over high heat for about 30 seconds, then turn off the heat. The sauce will thicken as it sits. Taste and add a pinch of sea salt only if needed. Drizzle with the sesame oil and sprinkle with crushed red pepper to taste.
5. Serve: Spoon the beef and pea pods over hot cooked rice. Serve immediately.

Chef’s Tips from YaDa Chef

• Slice against the grain: Cutting the flank steak very thin against the grain keeps it tender — freeze the steak for 20–30 minutes beforehand to make slicing easier.
• High heat is key: Don’t overcrowd the pan and let it get screaming hot between batches for maximum sear and flavor.
• Make it gluten-free: Bragg’s Liquid Aminos is naturally gluten-free, making this a great option for dietary restrictions.
• Customizations: Add sliced bell peppers or water chestnuts for extra crunch, or increase the crushed red pepper for more heat.
• Marinade shortcut: You can marinate the beef up to 2 hours ahead in the refrigerator for deeper flavor.

This “a little different” Oriental Beef and Pea Pods is faster and brighter than many traditional versions — a favorite quick stir-fry we often prepare for clients who want bold Asian-inspired flavors without spending all evening in the kitchen.