CROCK POT BEEF AND PEA PODS
I found this recipe on a package of frozen pea pods. I think it's fantastic and very easy to make! I use the 7 ounce cans of all vegetables in this recipe. You may use larger or smaller portions depending on your taste or what you have on-hand.
Provided by Eclipsante
Categories One Dish Meal
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine steak in Crock Pot with beef broth, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours.
- Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened.
- During last 5 minutes of cooking time, add the water chestnuts, bamboo shoots, bean sprouts and pea pods.
- Serve over hot cooked rice.
Nutrition Facts : Calories 228, Fat 9.1, SaturatedFat 3.5, Cholesterol 43.9, Sodium 801.9, Carbohydrate 15.3, Fiber 3.8, Sugar 3.9, Protein 22.1
CHINESE BEEF AND PEA PODS
Make and share this Chinese Beef and Pea Pods recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine steak in crock pot with the consommé, soy sauce, ginger, and onion.
- Cover and cook on low for 5-7 hours. Turn control to high.
- Stir in cornstarch that has been dissolved in 2 tablespoons of cold water.
- Cook on high for 15 minutes or until thickened.
- During last five minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods.
- Serve over hot rice.
SAVORY CHINESE BEEF (CROCK POT)
I haven't tried this yet but just found it in a crock pot cookbook. I am posting for the Zaar World tour to Asia and hope to make it soon.
Provided by LAURIE
Categories One Dish Meal
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Thinly slice the sirloin.
- Wash all the fresh vegetables.
- Finely chop the onions (or leek).
- Place the sirloin in the slow cooker, 3-6 quarts size pot.
- Pour broth, soy sauce, ginger and onion over the beef.
- Cover and cook on low, 6-7 hours.
- Uncover and turn to high. Mix cornstarch and water in a small measuring cup.
- Stir this mixture with the hot sauce into the cooker.
- Leaving lid slightly ajar, cook on high for 15 minutes until thickened, stirring occasionally.
- During last 5 minutes of thickening add sprouts, pea pods, water chestnuts and shoots.
- Cook 5-10 minutes until hot.
- Serve in individual bowls over Chinese noodles.
Nutrition Facts : Calories 282.3, Fat 14.6, SaturatedFat 5.9, Cholesterol 85.2, Sodium 774.6, Carbohydrate 11.2, Fiber 2.1, Sugar 3.1, Protein 26
STIR FRIED PEA PODS
Garnered from my friends on the rice cooker site. It looks so good and EASY! There's plenty of leaway to experiment with your preferences. Instead of the boullion I used beef broth.
Provided by Nana Lee
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve bouillon granules in boiling water, add soy sauce and cornstarch mixture, set aside.
- Drain bamboo shoots, water chestnuts and mushrooms.
- Preheat wok, on high and add oil.
- Stir fry garlic in hot oil for 30 seconds, being careful not to burn as this will produce a bitter flavor in the finished dish.
- Add bamboo shoots, water chestnuts, mushrooms and pea pods to wok and stir-fry for 2 minutes.
- Stir in bouillon mixture and continue cooking until thickened and bubbly.
- Remove to serving platter and garnish with cashew nuts if desired.
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.
BEEF WITH PEA PODS
Travel to the Orient with this mouthwatering Asian stir-fry dish! A skillet or wok is the only pan you need!
Provided by Betty Crocker Kitchens
Categories Entree
Time 23m
Yield 4
Number Of Ingredients 12
Steps:
- Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/4-inch slices.
- Heat 10-inch skillet or wok over high heat 1 to 2 minutes. Add oil; rotate skillet to coat with oil. Add beef and garlic; stir-fry about 3 minutes or until beef is brown. Sprinkle salt and pepper over beef; stir in broth. Heat to boiling.
- Mix cornstarch, water and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Continue boiling 1 minute, stirring constantly (sauce will be thin).
- Stir in gingerroot and pea pods. Cook uncovered about 2 minutes, stirring occasionally, until pea pods are crisp-tender. Serve over rice.
Nutrition Facts : Calories 180, Carbohydrate 5 g, Cholesterol 60 mg, Fiber 1 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg
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.
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