Black Pepper Beef Rice Bowls with Snow Peas
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¾ cups water
- ½ tsp salt
For the beef
- 1 ½ lb flank steak, sliced against the grain into ¼-inch strips
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp toasted sesame oil
For the sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp low-sodium chicken broth
- 1 tbsp shaoxing wine or dry sherry
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 1 ½ tsp coarsely ground black pepper
For the stir-fry
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz snow peas, strings removed
- 3 scallions, white and green parts separated, thinly sliced
For serving
- 1 tsp toasted sesame seeds (optional)
- 1 tsp chili flakes (optional)
Instructions
- 1
Combine the sliced flank steak with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a medium bowl and toss until every strip is evenly coated. Set aside to marinate for 15 minutes at room temperature.
- 2
While the beef marinates, rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, 2¾ cups water, and ½ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, then remove from heat and let steam, covered, for 5 minutes.
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