BEEF WITH SNOW PEAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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, getting as much color on them as possible. Remove to a plate.
- 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 as quickly as possible.) Sprinkle half the scallions over the meat. 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 snow peas. Stir over high heat for 30 seconds, and then turn off the heat. Check the seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice.
CRISPY BEEF WITH CARROTS AND SNOW PEAS
This Chinese-inspired dish uses minimal ingredients with so much flavor. Tossing the beef in cornstarch before cooking makes it extra crispy and gives the stir-fry texture. Feel free to use any vegetable you like!
Provided by Carla Hall
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the rice: To a small saucepan, add the rice and 2 cups of water. Place the pan over medium-high heat and bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 10 minutes. Set aside.
- Meanwhile, combine the skirt steak and 2 tablespoons soy sauce in a medium bowl and toss to combine. Chill for 10 minutes.
- In a large bowl, mix 1/2 cup cornstarch with salt and pepper to taste. Toss the skirt steak in the cornstarch mixture and coat well. Transfer the coated meat to a fine sieve and knock off any excess cornstarch.
- Heat 1 cup canola oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 2 minutes. Continue to cook, stirring occasionally, until lightly brown on both sides, 2 to 3 minutes longer; transfer to a plate lined with paper towels. Repeat with remaining skirt steak. Carefully discard the hot oil and wipe the skillet clean.
- To a small bowl, add the remaining 2 tablespoons soy sauce, mirin, red wine vinegar, ginger, crushed red pepper, garlic and remaining 1 tablespoon cornstarch. Mix to combine.
- Heat the remaining 1 tablespoon oil in the nonstick skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the snow peas and cook for 2 minutes. Add the garlic-ginger sauce and stir to combine. Cook for 1 minute until the liquid starts to thicken. Add the crispy skirt steak and toss until fully coated. If the sauce looks too thick, you can add 1/4 cup water to thin it out. Serve over rice and garnish with scallion greens.
SNOW PEAS AND BEEF-CHINESE STYLE
Provided by Dorothy Lee
Categories Beef Stir-Fry Quick & Easy Dinner Fall Soy Sauce Sugar Snap Pea House & Garden
Yield Serve immediately to 4
Number Of Ingredients 6
Steps:
- Slice beef across the grain into thin slices the thickness of a quarter. Use only the lean part. Toss beef slices with soy sauce and cornstarch. Remove string from snow peas by breaking the blossom end of the bean and pull the strings down the sides. Leave the pea pods whole. Wash and drain. Heat 1 tablespoon oil. Ch'ao the pea pods for a minute, only until they are a darker brighter green and not even slightly wilted. Remove. Heat 3 tablespoons oil until very hot. Mix remaining 1 tablespoon oil into beef slices and add to hot oil. Stir constantly for a minute or two until beef is cooked rare. (In cooking the beef slices, the timing is critical. be sure not to overcook.) Add salt and reserved snow peas. Stir until heated; no more.
SLICED BEEF WITH BELL PEPPER, ONION, AND SNOW PEAS (SOUTH BEACH
From most recent book. Haven't tried. This combination of bell pepper, onion, and peas brings a delicious sweetness to this Chinese style dish. A red and yellow bell pepper can be used in place of the green.
Provided by Lizzie Rodriquez
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season steak with salt and black pepper. Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add steak and cook for 4 minutes per side for medium rare. Remove from heat.
- Transfer steak to a cutting board and let sit for 5 minutes before slicing.
- Meanwhile, in same pan, heat oil over medium-high heat. Add bell pepper, onions, and garlic. Cook, stirring constantly, 5 minutes.
- Add peas and water. Cover the pan and cook, stirring occasionally until vegetables are softened, about 5 minutes. Uncover, add soy sauce, and cook 30 seconds longer. Add sliced steak to pan and toss briefly just to heat through. Serve warm.
Nutrition Facts : Calories 358.9, Fat 18.2, SaturatedFat 6.8, Cholesterol 103.8, Sodium 239.1, Carbohydrate 8.5, Fiber 2.2, Sugar 4, Protein 38.6
ASIAN BEEF WITH SNOW PEAS
Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles.
Provided by MARBALET
Categories World Cuisine Recipes Asian Chinese
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 9.7 g, Cholesterol 39.1 mg, Fat 10 g, Fiber 1.5 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 710.8 mg, Sugar 5.5 g
OYSTER SAUCE BEEF AND SNOW PEAS
Stir fried Chinese beef and peas - quick and easy! This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
Provided by Chilicat
Categories Meat
Time 22m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine beef, cornstarch, sugar, soy sauce, sherry, oyster sauce and 1 tablespoon of the oil; marinate for 20 minutes.
- In a wok or skillet, heat remaining oil and brown garlic. Add meat and onion; stir-fry 1 minute. Add peas and cook 1 more minute.
DELIGHTFUL COCONUT BEEF CURRY WITH CHINESE SNOW PEAS
Make and share this Delightful Coconut Beef Curry With Chinese Snow Peas recipe from Food.com.
Provided by Super San Mateo Che
Categories Coconut
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, mix flour, curry powder, chili powder, red pepper flakes and red pepper. Add beef; toss to coat.
- In a large nonstick skillet, heat oil over medium-high heat.
- Add coated beef to skillet and brown all sides of meat, turning constantly, for about 5 minutes.
- In a slow cooker, add coconut milk, potatoes, bell pepper and onion soup mix. With a slotted spoon, transfer cooked beef to slow cooker. Stir to mix thoroughly.
- If you want the carrots to be very soft, add them at this time. If you prefer crisper carrots, wait until 1 hour of cooking time remains and then add the carrots.
- Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 3 hours until the mixture is bubbling.
- In a sauté pan, heat oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
- To serve, place beef curry on top of rice and spoon with sauce. Place snow peas on top of plate.
Nutrition Facts : Calories 487.4, Fat 24.3, SaturatedFat 11.9, Cholesterol 37, Sodium 378.3, Carbohydrate 51.6, Fiber 5.3, Sugar 6, Protein 17.1
SNOW PEAS & BEEF STIR-FRY
Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. To make it even easier, warm up ready-to-serve brown rice in the microwave and supper is ready to go (with one less pan to wash). -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes., Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef., In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender., Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 863mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
ASIAN BEEF STIR-FRY WITH SNOW PEAS AND RICE
If you haven't tried flank steak in a stir-fry, then now is the time to try it! One word: YUUUUUUUMMMY!!!!
Provided by Adam Leavens
Categories White Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- the night before: Combine the following in a medium size bowl in this order: cornstarch, stir in soy sauce, gradually add water, red wine, and sugar.
- Slice beef against the grain in strips approximately 2 long.
- Add to marinade bowl as you cut.
- Toss with a fork until well coated.
- Cover and leave in fridge overnight.
- Combine the following in another small bowl or container: cornstarch.
- Blend in oyster sauce, sesame oil, sugar, water, ginger-sesame sauce, garlic, and chicken broth.
- Cover and leave in fridge overnight.
- when you get home for dinner: Combine rice and water in a large microwave safe pot or casserole dish.
- Cover and microwave at high for 10 minutes, then medium for 10 minutes.
- Heat oil in a large nonstick fry pan or wok at med-high.
- Add ginger, drained marinated beef, and chili flakes.
- Slice green onions and add to pan as you cut.
- Toss until meat browns.
- Add stir fry sauce and snow peas.
- Toss until sauce thickens slightly and snow peas are tender but crisp.
CHINESE PEA PODS AND BEEF
Make and share this Chinese Pea Pods and Beef recipe from Food.com.
Provided by LuAnn_Mason
Categories Asian
Time 1h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix 2 Tb. soy sauce, fresh ginger and garlic. Toss sliced beef to coat and allow to marinate 1 hour.
- In large skillet or wok, heat 2 Tb. oil until hot. Brown meat, and remove to drain.
- Heat remaining 2 Tb. oil in pan until hot. Add carrots and stir fry 2 minutes. Add in onions and stir fry an additional 2 minutes. Add in mushrooms and cook an additional 1-2 minutes.
- Add in snow peas or pea pods, onion soup mix, and 1 cup water. Cover and simmer 2-3 minutes.
- Whisk together remaining 1/2 cup water, cornstarch, and remaining 2 Tb. soy sauce. Stir into beef and vegetable mixture, and stir constantly until sauce is thickened and bubbly.
- Stir in reserved meat and serve over chow mein or yakisoba noodles, or steamed or fried rice.
BEEF AND SNOW PEAS WITH PANFRIED NOODLES
Provided by Ruth Cousineau
Categories Beef Stir-Fry Kid-Friendly Quick & Easy Dinner Meat Steak Pea Potluck Noodle Soy Sauce Gourmet Dairy Free Peanut Free Tree Nut Free Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions, then drain in a colander.
- Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.
- Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.
- Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.
- Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.
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BEEF WITH SNOW PEA STIR FRY - CHINA SICHUAN FOOD
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- Cut beef into thin slices and then marinating with marinating ingredients and cornstarch, except sesame oil. Set aside for at least 15 minutes. Mix in sesame oil just before frying.
- Heat the pan firstly and then add oil. When the oil becomes slightly hot, spread beef slices in. Let them stay for a while and do a quick fry until they turn pale.
- Transfer the beef out and leave only 1 tablespoon of cooking oil in pan. Slow down the fire, place garlic and snow peas in. Fry for half minutes until just cooked.
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