Sprinkle your garlic and ginger seasonings over your meat and toss.
I just eye-ball this part, but probably a tablespoon each, more or less to taste.
Add 2/3 cup of beef broth and bring to a quick boil.
While it is coming to a boil, give your peas a quick wash in cold water.
And then lop the ends off.
Start your rice.
In a small bowl,
whisk together 2 tablespoons of cold water,
1 tablespoon of soy sauce, and 1 tablespoon of cornstarch.
Add it to the boiling beef broth and turn down your fire.
Your sauce should thicken immediately.
For this part, I just watch carefully.
If you like thinner sauce, add more beef broth.
If you like thicker sauce, add more corn starch and cold water.
But for us, the above measurement is just right!
Throw in your peas and coat with sauce.
Serve over rice.
So easy and fast and only dirties one bowl.
The combination of the ginger and garlic with those
thick and tender sugar peas is something magical, I kid you not!