Snow Peas and Beef-Chinese Style

• 1 pound beef tenderloin, or flank steak
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1/2 pound snow peas
• 5 tablespoons cooking oil
• 1 teaspoon salt

1. Slice beef across the grain into thin slices the thickness of a quarter.
2. Use only the lean part.
3. Toss beef slices with soy sauce and cornstarch.
4. Remove string from snow peas by breaking the blossom end of the bean and pull the strings down the sides.
5. Leave the pea pods whole.
6. Wash and drain.
7. Heat 1 tablespoon oil.
8. Ch'ao the pea pods for a minute, only until they are a darker brighter green and not even slightly wilted.
9. Remove.
10. Heat 3 tablespoons oil until very hot.
11. Mix remaining 1 tablespoon oil into beef slices and add to hot oil.
12. Stir constantly for a minute or two until beef is cooked rare.
13. (In cooking the beef slices, the timing is critical.
14. be sure not to overcook.)
15. Add salt and reserved snow peas.
16. Stir until heated; no more.

beef tenderloin, soy sauce, cornstarch, snow peas, cooking oil, salt

Taken from www.epicurious.com/recipes/food/views/snow-peas-and-beef-chinese-style-20084 (may not work)