Asian Beef with Snow Peas and Coconut Rice

Here is a recipe you and your family will LOVE, and I'll bet you will make it time and time again!!
(serves 4)

1 lb. London broil (flank steak*), 1" thick
1/2 t. kosher* salt
3 T. Ponzu* Citrus Sauce, or low sodium soy sauce
2 T. dry sherry, sake, or scotch
1 T. packed brown sugar
1 t. cornstarch
2&1/2 T. yeg. oil
2 T. mince fresh ginger
1/2 cup orange juice
1 T. minced garlic
8 oz. snow peas, trimmed
3 T. water
2-3 t. toasted sesame oil, for drizzling
Peanuts, coarsely chopped
Green onions, chopped on the diagonal*
Cilantro, chopped
Coconut rice

Cut steak into 1/8" thick slices, then cut sliced crosswise into 2" strips. Toss with 1/4 t. salt. Stir together Ponzu, sherry, brown sugar, cornstarch, OJ, and remaining 1/4 t. salt until cornstarch is dissolved. Set aside. Heat 1 T. oil in a wok or heavy skillet over med.-high heat. Stir-fry half of steak until no longer pink on outside, about 1&1/2 min. Transfer to a bowl. Add another T. oil to pan and repeat with remaining steak, transferring to bowl. Add remaining 1/2 T. oil to wok. Stir-fry ginger and garlic until fragrant, about 20 sec. Add snow peas and stir-fry 1 min. Add water and stir-fry til peas are bright green and crisp tender, about 2 min. Stir soy sauce mixture and add to wok. Bring sauce to a boil, stirring. Add beef and any liquid in bowl, and stir-fry until heated through and coated with sauce, 30 sec. to 1 min. To serve: place coconut rice on plates; top with beef and peas. Drizzle on sesame oil, and scatter peanuts, gr. onions, and cilantro on top.

"What will our words be like today?"

Love,

Machete Milletti