Sweet & Spicy Beef with Snow Peas over Jasmine Rice
1 tbs extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tbs freshly grated ginger
1 lb extra lean ground beef (or 1 to 2 lbs thinly sliced beef tossed in a little cornstarch)
12 to 16 oz snow peas or sugar snap peas
1 1/2 cups beef broth
6 tbs soy sauce (la choy is gluten free)
4 tbs honey
3 tbs sugar
2 tbs chili garlic sauce
1/2 tsp sriracha (optional)
2 tbs cornstarch (reduce if using beef tossed in cornstarch)
hot cooked jasmine rice
In a large skillet or wok, heat the olive oil over medium to medium high heat.
Add the onions and cook until tender crisp.
Add the garlic and ginger.
Cook for about 1 minute.
Add the ground beef (or beef tossed in cornstarch) and cook until the meat is cooked through and lightly browned.
Add the snow peas or sugar snap peas.
Cook for about 3 minutes longer until the peas are tender crisp.
In a bowl, combine the beef broth, soy sauce, honey, sugar, chili garlic sauce, sriracha, and cornstarch.
Pour the sauce into the skillet and continue to cook until the sauce is thickened.
Serve over the hot cooked jasmine rice.