Seed Oil Free Black Pepper Beef Rice Bowls with Snow Peas

Total time55 min

Prep time20 min

Cook time20 min

4.9

(12)

Seed Oil Free Black Pepper Beef Rice Bowls with Snow Peas

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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 oil or vegetable oil), divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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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