Post-yoga quick stir-fry dinner because I am so, so tired and sleepy.
3 garlic cloves, minced
1/4 cup soy sauce
1/4 cup dark brown sugar
1 pound chuck or rib steak, thinly sliced against the grain
1 small knob of ginger, peeled and sliced
red pepper flakes
1 head broccoli, cut into small florets
a couple of handfuls of snap peas
1 carrot, shaved into ribbons
3 scallions, roughly chopped
1. Heat some oil in a large wok until hot. Add the beef, ginger, some black pepper and red pepper flakes, and cook until crisp on the outside but still pink inside, about 2 minutes. Season with salt, and remove to a plate.
2. Add some more oil to the wok again until hot. Add the broccoli and snap peas, and cook, tossing until crisp-tender, 2 minutes. Add 1/4 cup water and steam the broccoli and snap peas until bright green and some of the liquid has evaporated, 2 minutes more.
3. Add back the beef, ginger, carrots and soy sauce mixture to the pan, and toss over medium heat until coated and thickened a little, about 1 to 2 minutes. Sprinkle with scallions, and drizzle with sesame oil, if using. Toss to coat and serve warm with rice or noodles.