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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

Rib Steak was used simply because it was left over from the 1-1/2 pound steak we had last week. We set aside 8 ounces. Otherwise a lesser cut like top round is called for. To us, Asian food is mouth-watering delicious. When enjoyed only occasionally, it’s that much more appealing.


8 ounces of Top Round Steak (cut into thin strips)
8 ounces of Snow Peas
3 TB of Soy Sauce
2 TB of Rice Wine or dry Sherry
1 TB of Brown Sugar
1/2 tsp of Cornstarch
1 TB of Peanut Oil
1 TB of fresh Ginger Root (minced)
1 TB of Garlic (minced)
Sesame Seeds


1. In a small bowl, combine the Soy Sauce, Rice Wine or Sherry, Brown Sugar & Cornstarch. Set aside.

2. Heat the Peanut Oil in a wok over medium high heat. Stir-fry the Ginger & Garlic for 30 seconds. Add the Steak & stir-fry for 2 minutes or until evenly browned.
Add the Snow Peas & stir-fry for an additional 3 minutes.

3. Add the Soy Sauce mixture, bring to a boil, stirring constantly. Lower the heat & simmer until the sauce has thickened.

4. To serve, divide between two plates & sprinkle with Sesame Seeds.

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