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.
STIR-FRIED BEEF AND SUGAR SNAP PEAS
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
- Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
- In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
- Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
- Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams
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.
BEEF STIR-FRY WITH SNAP PEAS
Spice up tonight with this must-taste mix of gingered sirloin, rice, and snap peas in less than a half-hour -- chopsticks are optional.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
- Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
- Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.
SWISS CHARD, SNAP PEAS, AND BEEF STIR-FRY
Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. The combination of earthy chard, bracing garlic, and sweet ginger requires hardly any sauce; a squeeze of citrus pulls it all together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat a wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Season steak with salt and add to wok. Cook, stirring, until beef is golden brown on both sides, about 2 minutes. Transfer to a medium bowl and set aside.
- Add another tablespoon vegetable oil to the wok and swirl to coat. Add garlic, ginger, scallions, chile sauce, sugar snap peas, and 1 pound thinly sliced Swiss chard stems (remove and tear leaves into 2-inch pieces and reserve). Cook, stirring constantly, until snap peas are bright green and crisp, about 2 to 3 minutes. Transfer to bowl with beef.
- Add another tablespoon oil to wok and swirl to coat. Add half of the Swiss chard leaves and cook, stirring, until wilted, about 1 minute. Transfer to bowl with beef and snap peas. Repeat with remaining tablespoon oil and chard.
- Return everything to wok, heat briefly, and season with salt. Squeeze with lime juice, toss to coat, and serve immediately.
Nutrition Facts : Calories 147 g, Cholesterol 12 g, Fat 7 g, Protein 7 g, Sodium 138 g
BEEF AND SNAP PEAS RAMEN
This "ramen hack" uses fresh ingredients to liven up packaged ramen. Adapted from a recipe at Serious Eats. http://bit.ly/fPBZyf
Provided by DrGaellon
Categories Meat
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Add half the ramen seasoning packet to the sliced steak and toss well.
- Cook the ramen in boiling water just until soft and the block of noodles breaks apart; do not cook to doneness. Drain and set aside.
- In a skillet, heat 1 tablespoon oil until smoking. Add beef in one layer and allow to cook, entirely undisturbed until well-browned, about 1 minute. Toss the meat, add snap peas and cook 1 minute more.
- Add the remaining oil, the noodles, the rest of the seasoning packet, the oyster sauce and sugar. Toss well and cook 1-2 minutes.
- Transfer to a serving bowl and sprinkle with scallions to serve.
Nutrition Facts : Calories 878.1, Fat 50.3, SaturatedFat 13.9, Cholesterol 77.2, Sodium 2788.5, Carbohydrate 72.2, Fiber 5.9, Sugar 9.9, Protein 36.1
ASIAN BEEF WITH SUGAR SNAP PEAS
Deliciously savory and easy to make... try this Asian Beef with Sugar Snap Peas tonight!
Provided by The Chunky Chef
Categories Entree
Time 35m
Number Of Ingredients 12
Steps:
- Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add sliced mushrooms and cook them on high heat, stirring occasionally, until they brown. Salt them midway through. Remove mushrooms to a plate.
- Microwave the peas for 2 minutes (or boil), and set aside.
- To the same skillet, on high heat, add 2 more tablespoons of olive oil. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown. Cook meat until both sides are browned. Remove this batch to a plate. Add a second batch of meat, and repeat.
- Whisk together sauce ingredients and set aside.
- Return all of the cooked meat back to the skillet. Add the peas and cooked mushrooms, then the sauce. Cook on high heat for about 1 minute.
- Serve over rice.
MARTHA STEWART'S BEEF STIR-FRY WITH SNAP PEAS
I got this recipe from the Food section of the Daily News. I haven't tried it yet, but it looks really good!
Provided by mosma
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan with a lid, bring 2 cups salted water to a boil.
- Add rice; return to a boil. Stir once and reduce to a simmer. Cover and cook until rice is tender, 15-20 minutes.
- Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
- Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch and season with salt and pepper; toss to coat.
- In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1-2 minutes (steak will cook further later); transfer to a plate. Repeat with remaining beef.
- Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper.
- Cook until snap peas turn bright green, 1-2 minutes.
- Return steak to skillet until cooked through, 1-2 minutes.
- Remove from heat and mix in green part of scallions and lime juice. Serve with rice.
Nutrition Facts : Calories 601.6, Fat 28.6, SaturatedFat 10.5, Cholesterol 111.1, Sodium 90.3, Carbohydrate 47.2, Fiber 4.1, Sugar 1.9, Protein 37.1
CURRIED BEEF AND AND SUGAR SNAP PEAS OVER RICE NOODLES
Steps:
- Cut beef against the grain into ‿-inch-thick slices. Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.
- Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander. Rinse briefly and drain well.
- Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then sauté beef, stirring, just until no longer pink. Add snap peas and sauté, stirring, 30 seconds. Transfer mixture to a bowl. Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened. Stir in beef mixture and cilantro and spoon over noodles.
PEANUT & SNAP PEA BEEF & NOODLES FOR TWO
Sugar snap peas and red peppers add their vibrant colors to this creamy peanut butter and soy-sauced beef and noodle dish for two.
Provided by My Food and Family
Categories Home
Time 30m
Yield 2 servings, 2-1/4 cups each
Number Of Ingredients 9
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt and adding peas and peppers to the boiling water for the last 2 min.
- Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 to 4 min. or until done. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened.
- Drain spaghetti mixture. Add to meat mixture along with the onions; mix lightly. Top with nuts.
Nutrition Facts : Calories 710, Fat 34 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 38 g
HERBED BEEF STEW WITH SUGAR SNAP PEAS
Categories Beef Herb Stew Low Fat Back to School Pea Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons oil in heavy large Dutch oven, preferably nonstick, over medium-high heat. Add half of beef and cook until beef is brown, stirring occasionally, about 7 minutes. Transfer beef to bowl. Repeat with remaining 1 teaspoon olive oil and beef.
- Add onion and garlic to Dutch oven and sauté until onion is tender, about 10 minutes. Return meat and any juices in bowl to Dutch oven. Stir in wine. Simmer until liquid is reduced to half, about 5 minutes. Add beef broth, tomatoes, half of thyme and half of rosemary. Season with salt and pepper.
- Cover, reduce heat to medium-low and simmer until beef is almost tender, approximately 1 hour.
- Stir in carrots. Simmer uncovered until carrots and meat are very tender and stew is slightly thickened, approximately 45 minutes or less
- Stir in peas, parsley, remaining 1 tablespoon thyme and remaining 2 teaspoon rosemary. Cover and simmer until peas are tender, about 5 minutes.
SAUTEED SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
BEEF AND SUGAR SNAP PEA STIR FRY RECIPE
This is the absolute best BEEF STIR FRY RECIPE! It's a super easy 30 minute dinner that is delicious. The dish includes tender slices of flank steak and sugar snap pea pods. The Asian inspired sauce has plenty of umami and is made with beef stock, soy sauce, oyster sauce, brown sugar and cornstarch. This one is an all time favorite dinner recipe!
Provided by Amy Casey
Categories entrée
Time 25m
Number Of Ingredients 11
Steps:
- Place the flank steak on a cutting board and thinly slice against the grain. You want slices that are 1/8 to 1/4 inch thick. Place the sliced steak in a bowl and sprinkle with the baking soda, 1 tablespoon reduced sodium soy sauce and 1 tablespoon water. Toss to combine and let marinate for 15 minutes.
- In a small bowl, combine the remaining 2 tablespoons of reduced sodium soy sauce, reduced sodium beef stock, oyster sauce, light brown sugar and cornstarch. Stir to dissolve the light brown sugar and cornstarch. Set aside.
- Fill a medium sized pot with water, place of high heat and bring to a boil. When the water boils, add the sugar snap peas. Cook for 2 minutes. Drain the snap peas in a colander and set aside.
- After the steak has marinated for 15 minutes, heat a large sauté pan or wok over medium high heat. Add the toasted sesame oil. When the oil is hot (this will take less than a minute over medium high heat) add the steak. Let the steak sauté for a minute or so and then stir to cook evenly. You want the steak to just be cooked with still a few pink spots. It should be medium rare to medium. Overcooking the steak will make it tough.
- Pour the sauce into the the pan. Let come to a low boil then stir to finish cooking the steak and thicken the sauce. This will take about 2 to 3 minutes.
- Stir in the sugar snap peas and toss to coat with the sauce.
- Serve the beef stir fry over the rice and sprinkle with sesame seeds.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 529 calories, Sugar 3.8 g, Sodium 995 mg, Fat 15.9 g, SaturatedFat 5.5 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 1.6 g, Protein 45.5 g, Cholesterol 78 mg
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