May 14, 2006

Beef and Snow Peas with XO Sauce

Beef and Snow Peas with XO Sauce
from Gourmet (March 2004)

1 lb sirloin steak, sliced 1/4 inch thick against the grain, visible fat trimmed and discarded
2 tablespoons Chinese rice wine or medium-dry Sherry
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1/4 teaspoon black pepper
2 tablespoons peanut oil
1/2 lb snow peas, trimmed and strings discarded
2 TBSP XO sauce

Toss beef with rice wine, soy sauce, cornstarch, sugar, and pepper in a bowl until well coated, then marinate 15 minutes.

Heat wok over high heat until smoking, then add 1/2 tablespoon oil, swirling to coat, and heat until smoking. Add half of beef and cook, turning over once, until browned, about 1 minute total, then transfer to a clean bowl. Add another 1/2 tablespoon oil and repeat with remaining beef.

Pat snow peas dry if necessary. Wipe wok clean and heat until hot but not smoking, then add remaining tablespoon oil, swirling to coat. Add snow peas carefully (oil may splatter) and stir-fry until bright green, about 1 minute. Add XO sauce and stir-fry until snow peas are coated. If mixture seems dry, add 1 to 2 tablespoons water. Cover wok and cook snow peas until crisp-tender, about 1 minute.

Add beef with any juices accumulated in bowl and stir-fry until beef is heated through and sauce is thickened, about 1 minute.

Makes 6 main-course servings.

Notes: I actually cheated on this one.... the original recipe has the measurements for making XO sauce from scratch but I had received a jar as a gift, so I simply had to guess how much the recipe would reduce to. I might have been a little on the shy side, but this still came out pretty well.

Posted by Jennifer at May 14, 2006 9:30 PM | TrackBack


Haven't visited your website in awhile. I see that I have a lot of new recipes to try out. I also just recently received a jar of XO sauce as a gift, so decided to try your beef dish tonight. It came out great. My supermarket did not have snow peas, so I used broccoli instead. I was a bit shy in using the XO sauce as I never cooked with it before. Used only 1 tbsp. The dish had a nice taste, but I will up it a bit maybe next time. I used flank steak and it was very tender. A keeper when I try asian stir fry. Thanks for another great recipe!

Posted by: Jenn K. at May 17, 2006 9:45 PM

This was my first taste of XO sauce, I think, and it was darned good. Maybe the dish could have used a bit more of the stuff, but I still quite liked it.

Posted by: Michael at May 30, 2006 9:47 PM

i've been looking for a scallop with snow peas and x.o. recipe but can't find it. can i substitute the beef with scallops?

Posted by: tigerrabbit at May 30, 2007 5:44 PM

tigerrabbit: I haven't tried it with scallops but it might work. If you're using the big ones, you might want to quarter them to be sure they cook. If you do it, let me know how it comes out.

Posted by: Jennifer at May 31, 2007 7:02 AM

I found this blog. This post VERY interesting.

Posted by: BemeChametiff at September 25, 2010 6:05 AM
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