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1
Slice meat into thin slices against the grain.
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2
Add sliced meat to a bowl and toss in the dressing so that all the meat is covered.
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3
Cover and place in the fridge until ready to cook it.
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4
I let mine marinate in the fridge for about 2030 minutes, but less time would be sufficient.
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5
Wash and trim the ends off the snap or snow peas.
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6
Heat 3 tablespoons olive oil in a heavy skillet.
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7
I used an iron skillet, over high heat.
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8
Add snow peas and stir for 4560 seconds.
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9
Remove and place on a separate plate.
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10
Set aside.
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11
Allow pan to get very hot again.
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12
(If you think you need more oil, add it now.)
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13
With tongs, add half the meat mixture, leaving most of the marinade still in the bowl.
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14
Add half the green onions.
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15
Spread out the meat as you add it to the pan, but do not stir.
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16
Allow the meat to cook on one side for about a minute before flipping it over.
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17
You want the meat to cook as fast as it can in the shortest amount of time.
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18
Turn meat to the other side and cook for another 3060 seconds.
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19
Remove to a clean plate or the plate with the cooked peas on it.
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20
Repeat with the remaining half of meat, allowing the pan to get very hot again first.
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21
After turning it, add the first plateful of meat, the rest of the marinade, and the cooked snap or snow peas.
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22
Stir over high heat for 12 minutes, then turn off the heat.
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23
Serve immediately over rice.
