Beef and Pea Pods

Thankfully, with a lot of rest and liquids, I'm feeling a little better today. So before I leave my computer for the evening, I thought that it might be good to post another recipe that has become a favorite at our house...Beef and Pea Pods. Though neither of us has anything but Northern European family heritage, we dearly love Asian food. I don't know if this recipe is authentic or not, but it is very tasty and also easy to make. We serve it over vast quantities of Jasmine rice, and we enjoy two meals for the two of us out of this recipe usually.

1/2 cup soy sauce
2 Tbsp. cornstarch
2 Tbsp. cooking wine
2 tsp. sugar
1 lb. sirloin steak, thinly sliced across the grain and cut into 1-1/2 inch strips
2 Tbsp. vegetable oil
1-1/2 lb. snow peas, ends and strings removed
1 large onion, diced
1 can water chestnuts, sliced

Mix first four ingredients in a bowl. Add meat, stirring to coat, and marinate for at least 15 minutes. Heat oil in uncovered wok at 400 degrees. Add meat and sauce, stir frying until nearly done. Add onions and continue to stir fry until they're translucent. Add snow peas and water chestnuts just to the crisp tender stage for the pea pods. Serve immediate over rice.

(Note: I had 5 green onions in the fridge that needed to be used, so I chopped those up and added them, too, just before serving. They gave it additional color and made it even more onion-y in taste...always a good thing at our house!)