Garlic Butter Steak Stir Fry with Snow Peas

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  2.5 lbs Beef Flank Steak, Boneless
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  1.5 tsp 1½ teaspoons kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  0.3 cup Soy Sauce, Low Sodium
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  2 tbsp Cornstarch
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  1 tbsp Vegetable oil
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  0.3 cup Low Sodium Beef Broth
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  4 tbsp Unsalted Butter
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  4 Garlic(12g)
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  2 cup Peas, Snow
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  Green Onion (Scallion)
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  Parsley, Fresh
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  Cooked Rice, For Serving (Optional)

Instructions

1. 1Pat the flank steak dry with paper towels, then season all over with salt and pepper. In a medium bowl, whisk together the soy sauce and cornstarch until smooth, add the steak, and toss to coat evenly. Let sit for 10 minutes.
2. 2Heat the vegetable oil in a large cast-iron skillet or wok over high heat until just smoking (about 2–3 minutes). Working in batches to avoid crowding, add the steak in a single layer and cook undisturbed for 2–3 minutes until deeply browned and crispy on the first side. Flip and cook the second side for 2–3 minutes until the internal temperature reaches 130–135°F for medium-rare. Transfer to a plate and repeat with remaining steak.
3. 3Reduce heat to medium. Add the beef broth, butter, and minced fresh garlic to the pan and bring to a simmer over medium heat (2–3 minutes). Cook, stirring occasionally, for 2–3 minutes until the garlic is fragrant.
4. 4Add the snow peas to the pan and cook, stirring occasionally, for 2–3 minutes until they begin to soften and turn bright green.
5. 5Return the steak and any collected juices to the pan. Add the sliced green onions and fresh parsley. Toss everything together for 1–2 minutes over medium heat until the steak is heated through and flavors combine.
6. 6Divide the steak and stir fry evenly into 6 airtight containers while hot. Seal and refrigerate for up to 4 days. Serve reheated over rice if desired.