2 green onions, thinly sliced, white and green parts separated
2 garlic cloves, chopped
1 tbsp fresh ginger, chopped
1/2 lb (225 g) snow peas, trimmed and halved
2 tbsp toasted sesame seeds
In a bowl, whisk together all of the ingredients. Set aside.
In another bowl, combine the beef with the brown sugar and cornstarch. Season with pepper.
In a large non-stick skillet over high heat, cook the meat in 2 tbsp (30 ml) of the oil for 2 minutes on each side or until nicely browned. Set aside on a plate.
In the same skillet over medium heat, cook the bell pepper, white parts of the green onions, garlic and ginger in the remaining oil for 2 minutes while stirring. Add the snow peas and sauce. Continue to cook until the sauce thickens slightly. Return the meat to the skillet and toss to coat in the sauce.
Divide the stir-fry among four shallow bowls. Sprinkle with the green parts of the green onions and sesame seeds. Serve with jasmine rice or rice vermicelli, if desired.