1/2 Tbsp rice vinegar
3 Tbsp brown sugar
1 tsp corn starch
1-2 Tbsp sesame oil
1 Tbsp ginger
4 cloves garlic,minced
1 pound round steak, cut into thin strips
8 ounces snow peas
When making a stir fry you should prep all the ingredients before starting to cook. Stir fry should cook very fast at a high temp in a wok or large skillet. So, first starters combine the soy sauce, rice wine, brown sugar, and cornstarch in a small bowl. Mince the garlic and ginger together. Okay people here's a tough one, we are going to use FRESH ginger! We are adults and don't need that powdered crap for this. If you don't use ginger alot and are afraid of buying it to let it go bad heres a trick: Peel ginger and freeze in ziploc bag. Grate it while it's still frozen and it keeps for-ev-er (in the best Sandlot voice I can do) So the best tool to grate this fabulous fresh ginger you ask, well this would be the best tool. And to my Altus folks (since that's all of you) they have this at walmart.
So you've got your ginger and garlic minced and combined, you've got your sauce mixed and combined. You should have your meat cut already and have your wok heating. Have all your ingredients handy...
Heat the sesame oil in your wok. Add garlic and ginger. Saute for 30 seconds, being careful not to burn the garlic.
Add your meat. (in this case I'm using venison so if you think it looks weird that's why....go ahead take your moment "eww...deer meat! That's gross....She killed Bambi's father!" okay are we done now??)
Cook until meat is browned on all sides. Add your snow peas (or sugar snap peas if you prefer) and saute for an additional 3-5 minutes.
Add the soy sauce mixture and bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth.
Serve over jasmine rice and throw some toasted sesame seeds over the top to make it perttty...