INGREDIENTS:
- 1 lb beef tenderloin or sirloin thinly sliced
- 2 cups fresh spinach cleaned
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons chili minced
- 3 tablespoons cooking oil
PROCEDURE:
- Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.
- Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering.
- Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate.
- Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute.
- Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes.
- Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute.
- Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef.
- Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute.
- Sprinkle with the remaining tsp. sesame seeds, and serve.
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