The tangy, citrus-flavored ponzu sauce featured in this dish tastes all at once sour, salty,sweet, and savory.

Serves 4

2 tsp.cornstarch

6 tbsp. homemade or lower-salt chicken broth

1/4 cup ponzu sauce

1 tbsp Asian sesame oil

1 1/4 lb. boneless beef rib-eye steaks, trimmed and thinly sliced across the grain 1/4 inch thick

Kosher salt and freshly ground black pepper

3 tbsp vegetable oil

7 oz shiitaki mushrooms,thinly sliced

1/2 lb snow peas,trimmed

3 small or 2 medium scallion,thinly sliced

1 1/2 in piece fresh ginger, peeled and minced

2 medium cloves garlic,minced

In a small bowl, stir the cornstarch into 1 tbsp of the chicekn broth until smooth. Stir in the remaining 5 tbsp broth, along with the ponzu and sesame oil.

Season the sliced beef, with 1/2 tsp salt and several grinds of pepper. Heat 2 tbsp of the oil in a large skillet or stir fry pan over medium high heat. When the oil is very hot, add the beef and stir fry just until it loses its raw color, 2 to 3 minutes. Transfer the beef to a clean bowl. Return the pan to medium high heat, add the remaining 1 tbsp oil, and then add the mushrooms are tender and the peas are crisp tender, 4 to 5 minutes.

Add the scallions , ginger, and garlic, and stir fry for 30 seconds. Return the beef to the pan. Give the broth mixture a quick stir  to recombine and then pour it into the pan. Cook, stirring, until the sauce thickens, about  1 minute. Serve immediately.


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