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
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
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
SUGAR SNAP PEA STIR-FRY
Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.
Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SINGAPORE BEEF STIR-FRY
A slightly sweet, aromatic noodle stir-fry of beef, baby corn, snap peas, and spinach that you will want to make again and again!
Provided by emmacatalina
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
- Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
- Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
- Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
- Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
- Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
- Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.
Nutrition Facts : Calories 516 calories, Carbohydrate 38.5 g, Cholesterol 117.7 mg, Fat 27.7 g, Fiber 7.5 g, Protein 30.4 g, SaturatedFat 5.7 g, Sodium 1127.4 mg, Sugar 6.5 g
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.
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
STIR-FRIED TURKEY BREAST WITH SNAP OR SNOW PEAS AND CHARD
Turkey cutlets are easy to prep and cook quickly, and young snap peas can be almost as tender as the more traditional snow peas for stir-fries. Shopping for ingredients for this week's recipes in my farmers' market, I found young, tender snap peas that were almost as delicate as snow peas. I had part of a bunch of Swiss chard and used both vegetables. I like using turkey breast cutlets in stir-fries; they've already been cut to a uniform thickness, so all you need to do is slice them across the grain to get even pieces that cook in minutes.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 7m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Season sliced turkey cutlets with salt and pepper. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Put salt and sugar in another container, and place it and the other ingredients near your burner.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl to coat the sides, then add sliced turkey cutlets in one layer. Let sit untouched for about 30 seconds, then stir-fry until lightly colored and no pink is visible, about 2 to 2 1/2 minutes. Remove to a plate.
- Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add sugar snap peas and white parts of scallions and stir-fry for 1 minute. Add chard, salt and sugar and stir-fry for about 1 minute, until chard wilts. Return turkey to wok and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender and turkey cooked through. Add cilantro, scallion greens, and cornstarch slurry. Stir until mixture is lightly glazed, and remove from the heat. Serve with hot grains or noodles.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 749 milligrams, Sugar 5 grams
SWISS CHARD STIR FRY
Make and share this Swiss Chard Stir Fry recipe from Food.com.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the sauce ingredients until smooth.
- Cook the rice noodles according to the packet. drain and rinse under cold water, then set aside.
- Separate the leaves and stalks of the chard and shred the leaves. (You may also finely chop the stems and add them is you wish).
- heat the oil in a wok and add the mushrooms and chard stalks (if using) and stir fry for 1 minute.
- Add the garlic, peppers and chard leaves and fry for a further 2 minutes.
- Add water chestnuts and sauce and stir fry for 2 minutes.
- Add noodles, mix well and serve.
Nutrition Facts : Calories 282.6, Fat 4, SaturatedFat 0.6, Sodium 966.3, Carbohydrate 57.2, Fiber 4.8, Sugar 10.5, Protein 5.4
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