Iris Tsai's Stir-Fried Beef with Sugar Snap Peas and Red Pepper
3/4 pound filet mignon sliced in 1-inch pieces
1 cup sugar peas with ends removed, blanched
1 cup red pepper cut into 1-inch pieces
1 large piece ginger, finely chopped
1 large clove garlic, finely chopped
2 tablespoons kechap manis
2 tablespoons Shaoxing wine combined with 1 teaspoon cornstarch
1 teaspoon black pepper
1 scallion, sliced into 1/2-inch batons
White rice, for serving
Marinate the beef with the ginger, garlic, kechap manis, wine/cornstarch and black pepper. Add more wine if too dry. Pour enough canola oil into a skillet to cover the bottom. Add beef and stir-fry quickly just to sear the meat. Add just a little oil, if necessary, and stir-fry sugar peas to remove rawness and add the red peppers for a few seconds. Mix well and serve on white rice.
2004 Kangarilla Road McLaren Vale ShirazFrom McLaren Vale, Australia. Flavors of spicy, dark berry with nuances of dark plum and soft tannins. This is a great match with my mom's Stir-Fried Beef with Sugar Peas & Red Pepper.