Beef with Pea Pods

A beautifully delicious and 100% salt free take on a Chinese classic.
Serves 4.

SODIUM CONTENT: 88.8 mg per serving

INGREDIENTS

2 T. peanut oil
2/3 c. sliced scallions (2-3 scallions, white and green portions)
2 t. minced garlic (2 cloves)
1/2 t. freshly minced ginger
3 c. fresh pea pods, washed and trimmed (3 handfuls)
1 lb. thin beef steak, sliced into approx. 1 x 3-inch strips (e.g., beef shoulder steak)
3 T. faux soy sauce (see recipe below)
4 c. cooked rice (your choice)

FAUX SOY SAUCE (adapted from Dick Logue’s Soy Sauce Substitute):
1/4 c. Grandma’s Original unsulphered molasses
3 T. rice wine vinegar
1 T. water
1 t. very-low-sodium or sodium-free beef bouillon granules
1/4 t. ground white pepper

DIRECTIONS

To make the faux soy sauce, measure ingredients into a small microwave-safe bowl and stir to combine. Place bowl in microwave and heat on regular power 45 seconds. Remove from microwave and stir well. Set aside 3 T. (Recipe yields 2/3 c. Pour leftover sauce into a clean lidded container and refrigerate until use.)

Heat oil in a wok over medium-high. Add scallion, garlic and ginger and stir fry 30 seconds. Add beef and stir fry 5 minutes, until beef has browned. Add pea pods and faux soy and stir fry another 3 minutes. Remove from heat. Spoon over cooked rice and serve immediately.