BEEF AND SNOW PEAS WITH PANFRIED NOODLES
Provided by Ruth Cousineau
Categories Beef Stir-Fry Kid-Friendly Quick & Easy Dinner Meat Steak Pea Potluck Noodle Soy Sauce Gourmet Dairy Free Peanut Free Tree Nut Free Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions, then drain in a colander.
- Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.
- Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.
- Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.
- Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.
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
ORANGE-FLAVORED BEEF AND SNOW PEA STIR-FRY WITH NOODLES
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a bowl dissolve cornstarch in soy sauce and stir in broth, zest and sugar.
- In a kettle of salted boiling water cook noodles until tender and drain well.
- While noodles are cooking, in a heavy skillet measuring about 10 inches across top heat 1 tablespoon of oil over moderately high heat until hot but not smoking. Stir-fry beef, patted dry and seasoned with salt and pepper, until browned, about 45 seconds, and transfer to bowl. Add the remaining 1/2 tablespoon oil to skillet and stir-fry garlic, gingerroot, and snow peas 30 seconds. Stir cornstarch mixture and add to snow peas, stirring. Simmer mixture until thickened and stir in beef with any juices accumulated in bowl and salt and pepper to taste. In a large bowl toss beef mixture with noodles.
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