This tasty carbohydrate-and-protein combo makes a perfect postworkout dinner to refuel depleted muscles. You can have this quick-and-easy stir-fry ready in less time than it takes to cook the noodles.
- 9 Ounces soba noodles or whole wheat spaghetti
- 1 Tablespoon canola oil
- 3/4 Pounds sirloin beef, thinly sliced into 2 inch pieces
- 1/2 Pound snow peas, trimmed
- 1/2 Cup bottled Thai peanut sauce
- 8 Ounces sliced water chestnuts, drained
Calories Per Serving599
Folate equivalent (total)88µg22%
- 3/4 pound flank steak
- 3 tablespoons oil (for stir-frying, or as needed)
- 1 1/2 teaspoons garlic (minced)
- 5 too 6 ounces snow peas (trimmed)
- 1/4 teaspoon salt (or to taste)
- 1 to 2 tablespoons water (or chicken broth or rice wine)
- For the Marinade:
- 2 teaspoons Chinese rice wine (or dry sherry)
- 1 1/2 teaspoons light soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
- black pepper, to taste
- 1 teaspoon sugar
- 2 teaspoons cornstarch
Cut the steak across the grain into thin strips 1 1/2 - 2 inches long.
Place the beef strips in a bowl and add the marinade ingredients (the rice wine or dry sherry, soy sauces, Asian sesame oil, black pepper, sugar, and cornstarch) one at a time, adding the cornstarch last.
Mix well with the beef and marinate for 15 minutes.
Heat a wok or heavy skillet on medium-high to high heat, and add 2 tablespoons oil.
When the oil is hot, add the beef. Let sear (brown) for a minute, then stir-fry until the redness is gone and the beef is nearly cooked.
Remove the beef from the pan and drain. Wipe out the pan.
Heat 1 tablespoon oil in the wok or skillet.
When the oil is hot, add the garlic and the snow peas.
Stir-fry the snow peas, stirring continually, until they turn dark green (up to 2 minutes). Sprinkle the salt over the snow peas while stir-frying.
Add the beef back into the pan. Add the chicken broth, water or rice wine.
Stir for another minute to mix everything together.
Cooking Tips: For extra flavor, use preseasoned oil when stir-frying the beef.
25-Minute Beef and Snow Pea Stir Fry
Happy 2018!! I am so ready for a new year and ready to start fresh and with a clean slate. I have so many things up my sleeve that I can&rsquot wait to start tackling and kicking 2018&rsquos butt! I&rsquom completely re-energized and motivated more than ever.
If part of your goals for 2018 is to cook at home more, this 25-minute beef and snow pea stir fry is a GREAT start. It takes no time (25 minutes) to pull all together and best of all? I&rsquom pretty sure you&rsquod beat the take out guy ANY DAY by making this at home!
And if you love watching cooking shows, you should watch my brand new VIDEO below!! I walk you through the ENTIRE recipe!!
I love the crunchiness that snow peas give this dish and I love the tender beef. The sauce is SO good and you&rsquoll want to drizzle it all over rice.
It&rsquos a giant bowl of comfort and going to be your new favorite way to have take out&hellipbut in )
Don&rsquot forget to check out the video below!! It&rsquos right above the recipe.
Beef and Snow Pea Stir Fry
1 1/2 Teaspoons minced Garlic
1 Quart Snow Peas (we were lucky enough to use some fresh picked from the garden but you could pick them up at your local farmers market or grocery, if you don't have them in your garden)
1 (2 - 3 lb) Wells Farms Sirloin Tip Roast
2 Tablespoons Brown Sugar
1 Tablespoon Rice Vinegar
1 Teaspoon Fresh Ginger (I used the kind in a tube/jar found in the refrigerator section of your grocery store.)
1/4 Teaspoon Red Pepper Flakes
1 Tablespoon Corn Starch + 2 Tablespoons Water
Cut the sirloin tip roast into VERY thin strips. Paying close attention to the way the muscle fibers are running to ensure that you are cutting across the grain of the fibers. There are several muscles that make up a sirloin tip roast, so you may have to adjust the direction you are cutting as you move through the roast. This is a very important step, if you don't cut across the grain you will end up with tough, chewy strips of beef. Set beef aside for the moment.
Mix together the sauce ingredients - brown sugar, rice vinegar, soy sauce, ginger, red pepper flakes. Bring to a boil. In a separate small bowl make your corn starch slurry by mixing together the corn starch and adding the water to it. Stir together until smooth and then pour into the sauce mixture. Stir sauce mix until it starts to thicken a little. Take off heat and set aside.
Add 2 Tablespoons olive oil to a skillet and heat at medium-high heat. Add the garlic and snow peas and sauté until the peas begin to brown. Once browned remove the snow peas and garlic from the pan and set aside.
Add a little olive oil if needed to the pan the snow peas were in and add the beef. Cook just until browned. Add back in the snow peas and pour the sauce over and mix together.
Serve with a sprinkle of sesame seeds for garnish and a side of rice. Enjoy!!
Beef, Shiitake, and Snow Pea Stir-Fry
Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.
How would you rate Beef, Shiitake, and Snow Pea Stir-Fry?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon brown sugar
- ½ teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced garlic
- 1 pound beef round steak, cut into thin strips
- 8 ounces snow peas
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Beef with Snow Peas
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.
This is not a Thanksgiving recipe. I repeat: This is not a Thanksgiving recipe.
You&rsquove probably already figured that out by now.
I was cooking my Thanksgiving recipes yesterday&ndashchopping and rinsing and brining&ndashand out of the blue, I knew.
It came to me in a vision. I saw it written on a bright white wall. &ldquoRee,&rdquo the bright white wall read. &ldquoYou must make beef with snow peas. It is your destiny.&rdquo
I have long since stopped trying to ignore visions of words written on bright white walls. Every time I follow what the words on the wall tell me to do, things have always worked out okay in my life!
What about you guys? How often do you do what the bright white wall tells you to do?
Oh. You don&rsquot see visions of words written on bright white walls?
Let&rsquos just make the beef with snow peas and forget this ever happened&hellipokay?
My favorite meat for stir fry is flank steak, because it remains so, so tender when you slice it very thin. And the flavor is totally phenomenal. With a very sharp knife&ndashcut it into very thin strips. You&rsquoll want to slice against the grain, slightly on a diagonal (rather than a ninety degree angle to the grain.)
Look at that beautiful, beautiful beef. Pure, unadulterated, and perfect.
Yes, I&rsquom married to a cattle rancher. Why do you ask?
Grab some soy sauce. I used regular, but if you have low-sodium, it&rsquos a smarter choice
Some sherry&hellip(either cooking or regular sherry is fine.)
Brown sugar. &lsquoCause a little sweetness is so dang good in situations like this.
Some minced fresh ginger. There&rsquos nothing in the world like it.
Sometimes I slice the peel off of ginger, take a big whiff, and can&rsquot believe what I&rsquove just experienced. I have similar reactions when I smell:
I close my eyes and want to die from bliss when these scents enter my world.
Beef Stir-fry with Snow Peas and Mushrooms
One of the things I about Chinese food, aside from the fact that it’s delicious, is that it’s generally so doggone quick to make. Really the only time involved is the prep work – the chopping. The actual cooking takes less than 5 minutes because you’re cooking so fast at high temperature. And as for the prep chopping, that can be done way in advance and then all you have to do is throw the ingredients in the hot wok and dinner is on the table in 5 minutes.
Another thing I like about stir-fries are their versatility. They’re not only a great way to get in your daily veggie intake, they’re also a great way to use up extra veggies that are laying around. In today’s dish I used what I happened to have on hand. Do you have any zucchini or bell peppers on hand? Throw em’ in there! Heck, a good stir-fry even makes eggplant taste good! And if you prefer chicken or pork, use that instead. See how versatile this is?
So here’s a super tasty stir-fry that literally takes less than 5 minutes to cook and you can add or omit whatever veggies you like. It’s the perfect meal for a busy weekday or any day that you want to enjoy some good Chinese.
Combine the sauce ingredients in a small bowl and set aside. Note: If paleo, substitute Coconut Aminos for the soy sauce.
Slice the meat and veggies, ginger and garlic. Get everything ready in advance because you’ll be adding them to the wok/frying pan very quickly.
Heat the wok (I use and like my wok from Oxo) over high until very hot and add the oil. Be sure to use high-temperature cooking oil, one that has a high smoke point. I use and recommend avocado oil. You can buy it online HERE or at Costco (the best deal I’ve found).
Once hot, add the beef and stir to sear all sides, about 1-2 minutes.
Add the carrots, garlic and ginger and fry for another minute.
Add the snow peas, mushrooms and bean sprouts and fry for another minute. You want the veggies to retain some “crunch” so don’t over-cook.
Add the sauce and stir to coat. Simmer for one minute then remove from heat.
Making Asian food can be very intimidation if you don&rsquot come from that part of the world. I am not trying to lump a whole bunch of Asian countries together here but simply acknowledging the fear and hesitation that come with it.
With a little research and practice it&rsquos possible to produce recipes that are fresh, delicious and easy to make!
This particular recipe for a beef stir fry relies on fresh aromatics like ginger, garlic and red chillies for the base flavour.
The sauce is a simple combination of dark soy sauce and oyster sauce. If you want to impart a deeper flavour to your Chinese dishes, dark soy sauce is a better choice than the light one. It&rsquos thicker and more concentrated.
You can choose any vegetables that can go in it. Broccoli, cauliflower or cabbage are all stellar choices for this flavour-packed beef stir fry.
Lastly, you can easily substitute steak with chicken or shrimp.
In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger.
Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside.
Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds and get as much color on them as possible. Remove to a plate. Add remainder of vegetables stir and saute about a minute. Remove to plate with snow peas.
Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and vegetables. Stir over high heat for 30 seconds, and then turn off the heat. Check seasonings and add salt only if it needs it. The mixture will thicken as it sits.