Peppercorn Beef and  Snow Peas

INGREDIENTS:

6 ounces snow peas

1 1/2 pounds 93% lean ground beef

1 tablespoon olive oil

1 tablespoon chopped garlic

1 tablespoon minced ginger

1/4 teaspoon salt 

1/4 teaspoon ground black pepper

1 (5 ounces) can water chestnut, drained

1 heaping teaspoon peppercorn, freshly cracked

For the Sauce:

1/4 cup + 1/8 cup oyster sauce

3 tablespoons less sodium soy sauce

1 1/2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1/4 rounded teaspoon black pepper

1 1/2 tablespoons packed brown sugar

1 1/8 cups water

1 1/2 tablespoons cornstarch

INSTRUCTIONS:

1. Wash and remove the fibrous "string" along the seam of the snow peas. To remove the string: Snap the tip with the cap (if the cap is missing, it's the "woodier" tip) without breaking it off entirely. Pull the cap down along the side of the snow pea to opposite end to peel off the string. Discard the string. Set aside.

2. Use a mortar and pestle to crush peppercorn into coarse pieces. Or place in a zipped storage bag and pound with a rolling pin. Set aside.

3. Add all of the sauce ingredients into a bowl. Whisk to blend, making sure there are no cornstarch lumps remaining. Set aside.

4. Preheat a large skillet on medium high. Add oil. Add ground beef. Brown, using a spatula to break up into small chunks. After a minute, add ginger, garlic, salt, and ground black pepper. Continue cooking beef until browned, about 4 minutes. 

5. Stir snow peas and water chestnuts into the ground beef. Reduce heat to medium. Cover and cook for 1 minute. Add the sauce, stirring constantly until it begins to thicken. Immediately reduce heat to medium low and cover. Simmer about 3 minutes or until the snow peas are tender but crispy. 

6. Add couple of generous pinches of the coarsely cracked peppers to finish. Don’t use the pulverized portion. Reserve it for another use.

7. Serve on a bed on a bed of rice or rice noodles.

8. Makes 4 servings.

Recipe Notes:

• 1. See here for directions on how to cook rice on the stovetop.

  2. If using a higher fat content ground beef, drain the extra liquid once cooked to prevent it from adding excess liquid and fat the sauce.

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