Asian Beef and Vegetables in Vodka Sauce | Peggy Lampman's dinnerFeed

Recipe: Asian Beef and Vegetables in Vodka Sauce

1 1/2-2 pounds sirloin steak, partially frozen
1 tablespoon sesame oil, divided
3 scallions, washed and chopped
2 cups sugar snap or snow peas, ends trimmed and washed
1 red bell pepper, seeds and membranes removed; cut into matchstick pieces
2 cups (3 1/2 ounces) shiitake mushrooms, woody stems removed, wiped clean and sliced
2 tablespoons minced fresh ginger
1/2 cup vodka
4 tablespoons oyster sauce
2 teaspoons cornstarch
2 teaspoons rice wine vinegar
1-3 teaspoons chili sauce (paste) with garlic
Toasted sesame seeds for garnish, optional

Slice beef thinly across the grain and lightly season with kosher salt. In a large nonstick skillet or wok, heat half of the oil over high heat; stir fry beef until lightly browned and almost cooked to desired level of doneness (beef will continue cooking in the sauce). Transfer to a plate.
Add remaining oil to pan and stir fry onions, peas, red pepper and ginger for 1 minute or until slightly softened. Pour in vodka or water, stirring to scrape up brown bits; reduce vodka 1-2 minutes.
Meanwhile, in a small dish, combine oyster sauce, soy sauce, cornstarch, vinegar and 1 teaspoon of chili sauce. Taste sauce and add additional chili sauce, if desired. Reduce heat to medium and pour oyster sauce mixture into pan. Whisk in 1 cup water, and simmer until slightly thickened. Return meat to pan; and reheat meat in sauce.

Time: 25 minutes

Number of servings (yield): 4