BEEF WITH SNOW PEAS
This Beef and Snow Peas is a light and easy recipe! Tender marinated beef and crisp peas go perfectly over rice or noodles for a delicious weeknight supper.
Provided by Echo Blickenstaff
Categories Dinner Main Course
Time 1h30m
Number Of Ingredients 7
Steps:
- In a small bowl, combine the soy sauce, broth, and garlic. Reserve 1/4 cup. Place beef in a resealable plastic bag.
- Add remaining soy sauce mixture; seal and mix. Refrigerate at least 1 hour.
- Place cornstarch in a small bowl. Stir in reserved soy sauce mixture until smooth; set aside.
- In a nonstick skillet, stir-fry snow peas in 2 tsp hot oil for 3-4 minutes or until snow peas are crisp-tender and bright green. Remove and keep warm.
- Drain and discard marinade from beef. In same skillet, stir-fry beef in remaining oil for 2 minutes.
- Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
- Combine with snowpeas. Serve with rice (serve with brown rice if you want to be really healthy!)
Nutrition Facts : Calories 230 kcal, Carbohydrate 7 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 69 mg, Sodium 847 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEEF WITH SNOW PEAS
This is great! I found this on allrecipes.com and it was submitted by Holly. It is so easy and tastes like take-out!
Provided by Kim127
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch.
- Set aside.
- Heat oil in 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
Steps:
- 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.
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 & 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
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.
BEEF AND SNOW PEA CASSEROLE
A casserole made quick in the microwave, from "The Fruit of the Spirit" cookbook from the First Baptist Church in Littleton, Colorado.
Provided by BeccaB3c
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut slit in snow peas package; place package on paper towel in microwave oven.
- Microwave at high (100%) 3 minutes.
- Turn over, microwave 2 minutes.
- Remove from microwave oven; let stand.
- Put beef in 1 1/2 quart microwaveable casserole; break into small pieces with spoon.
- Mix in green onion.
- Drain snow peas; spread over meat in even layer.
- Combine soup, soy sauce and pepper; pour over peas.
- Microwave at medium (50%) 14 to 15 minutes or until meat is no longer pink when cut in the center.
- Let stand 5 minutes.
- While meat stands put chow mein noodles on paper plate.
- Microwave at high 1 1/2 minutes; sprinkle on casserole before serving.
Nutrition Facts : Calories 405.4, Fat 22.6, SaturatedFat 6.6, Cholesterol 73.7, Sodium 916.4, Carbohydrate 22.3, Fiber 2.8, Sugar 1.5, Protein 27.8
SNOW PEAS AND BEEF
A quick and easy recipe with few and inexpensive ingredients. We made this when we were kids and I was exited to make it again! I served it with beef rice (the cheap packet kind) but you can make a fussier style if you like. We all loved it!
Provided by runswithfork
Categories One Dish Meal
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Slice the beef across the grain into 3/4 inch slices. Remove all gristle and fat.
- Toss with soy sauce, salt, cornstarch, onion, garlic and 1 T of the oil.
- Set it in the fridge 20 minutes or so (optional). This is a good time to cook your rice and prep the snow peas if needed.
- Time for moving fast! Add 2 T of the oil to your skillet for 1 minute or until pretty hot. Stir fry the snow peas 2 minutes then transfer to your serving dish.
- Add another 2 T of oil to the skillet and warm it to hot. Then toss in the beef mix. Spread it out, let it brown about 1 minute, turn it all, brown another minute, then stir until done.
- Toss with the snow peas and serve over rice with soy sauce on the table.
Nutrition Facts : Calories 524.4, Fat 40, SaturatedFat 11.4, Cholesterol 97.5, Sodium 1153.9, Carbohydrate 9, Fiber 1.4, Sugar 2.5, Protein 30.9
SAUTEED BEEF WITH SNOW PEAS
Make and share this Sauteed Beef with Snow Peas recipe from Food.com.
Provided by glitter
Categories Meat
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove end tips from snow peas and cook in boiling water 3 minutes oruntil tender, but still crisp.
- Drain.
- Cut steak into bite-sized pieces and toss with sherry.
- soy sauce and cornstarch.
- Heat 1/2 cup oil in a skillet and saute until lightly browned.
- Remove. Heat the remaining 1/2 cup oil in another skillet and saute the snow peas 2 minutes.
- Stir in the beef, garlic, sugar and soy sauce. Mix well.
Nutrition Facts : Calories 782.3, Fat 62.4, SaturatedFat 14.8, Cholesterol 111.1, Sodium 1425.3, Carbohydrate 11.5, Fiber 2.2, Sugar 4.4, Protein 36.6
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
BEEF WITH SNOW PEAS
A healthy version of the popular Chinese Restaurant dish. Quick and easy to make, too. Serve with steamed rice, egg rolls, pork buns, or whatever Chinese side you desire. I made this recipe up because I saw snow peas on a fantastic sale in the grocery store one day.
Provided by Da Huz
Categories Steak
Time 25m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice meat into thin strips. Cut against the grain, this will make the final product more tender.
- Trim the stem and string off the two ends of each snow pea pod. These remain tough even after cooked.
- Julienne the red pepper.
- Heat the oil over high heat in a wok or very very large frying pan.
- When oil is almost smoking, add bell pepper and meat and stir-fry. Cook in batches if you have too much meat for effective stir-frying. Add soy sauce after adding meat and after oil has come back up to temperature (30 seconds to a minute on high flame).
- While meat is cooking, season with Szechuan seasoning, white pepper, and salt.
- When meat is cooked, remove to a bowl to rest. Use a slotted spoon so that the drippings and oil stay in the wok or frying pan.
- Add trimmed snow peas and cook until they turn vibrant green. Add more sesame oil and/or soy sauce if the pan gets too dry. Check for done-ness - they should have a satisfying crunch. Mushy or soft snow peas are unappealing.
- Turn off heat and combine the peas and meat. Stir to mix and serve hot.
Nutrition Facts : Calories 102.7, Fat 5.4, SaturatedFat 0.8, Sodium 382.2, Carbohydrate 10.2, Fiber 3.4, Sugar 5.3, Protein 4.1
ASIAN BEEF WITH SNOW PEAS
"Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles." Submitted by: Holly on another site. Thought I'd add a recipe that isn't for the winter holiday season! If you're concerned about the sugar use the Splenda version. This recipe is featured in '30 Minutes to Cook' cookbook from Oxmoor.
Provided by Nana Lee
Categories One Dish Meal
Time 25m
Yield 3-5 serving(s)
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 (thaw and dry frozen ones) 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.
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