Glazed Beef Strips With Sugar Snap Peas Recipes

BEEF AND SUGAR SNAP PEA STIR FRY RECIPE

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.

GLAZED SNOW PEAS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add 8 ounces snow peas, 1 bunch chopped scallions, a pinch of sugar and 1/4 cup water. Cover and simmer 2 minutes, then uncover and boil until the water evaporates, 2 more minutes. Season with salt.

STIR-FRIED BEEF AND SUGAR SNAP PEAS

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.

GLAZED SUGAR SNAP PEAS AND TURNIPS

Steps:

• Boil 3/4 pound sugar snap peas in salted water, 3 minutes. Add 2 bunches thinly sliced baby turnips; cook 2 minutes, then drain. Cook 1 sliced onion and 1 chopped garlic clove in butter until soft. Add the vegetables, 1 tablespoon sugar, and salt and pepper; cook until glazed. Top with chopped parsley. Serve with lemon wedges.

GLAZED BEEF STRIPS WITH SUGAR SNAP PEAS

Steps:

• In a medium bowl, stir together the marinade ingredients.
• Add the steak, stirring to coat. Cover and refrigerate for 10 minutes to 12 hours, stirring occasionally if marinating more than 10 minutes.
• In a small bowl, stir together the broth, brown sugar, and teriyaki sauce. Set aside.
• In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the steak with any remaining marinade for 3 to 4 minutes, or until browned, stirring occasionally.
• Stir in the broth mixture. Cook for 6 to 7 minutes, stirring occasionally.
• Stir in the peas. Cook for 1 to 2 minutes, or until most of the liquid is gone and the steak is glazed, stirring occasionally. Sprinkle with the sesame seeds.
• Also known as Japanese horseradish, wasabi is available in paste and powder. Both pack a powerful pungency, so add wasabi in small amounts. The powder form of this light green condiment is usually mixed with water or other liquids.
• (Per Serving)
• Calories: 229
• Total Fat: 7.0g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 3.5g
• Cholesterol: 60mg
• Sodium: 175mg
• Carbohydrates: 11g
• Fiber: 2g
• Sugars: 8g
• Protein: 27g
• Dietary Exchanges
• 1/2 Starch
• 3 Lean Meat