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
STIR FRIED SUGAR SNAP PEAS
Living in China, I had to adapt to some foods I hadn't eaten before. Sugar snap peas have become one of my favorites, and while trying new concoctions, I came up with this delicious and easy recipe! Easy, green, and tasty - three of my favorite things!
Provided by mecook
Categories Side Dish Vegetables
Time 18m
Yield 4
Number Of Ingredients 4
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
- Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 8.7 g, Fat 6.8 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 451.4 mg, Sugar 0.2 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
STIR-FRIED BEEF AND SUGAR SNAP PEAS WITH SESAME OIL AND SEEDS
Steps:
- 1. In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside. 2. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish. 3. In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch. 4. 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. 5. 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.
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
SUGAR SNAP-GINGER STIR-FRY
I was making an Asian dinner and needed a different flavor to complement my other dishes. Using ginger gave this dish just what I wanted and used one of my favorite vegetables, sugar snap peas. You can vary the ginger depending on how strong a flavor you want.
Provided by travelbuggie
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil. Add snap peas to the boiling water and cook for just 1 1/2 minutes to blanch. Drain snaps peas quickly in a colander.
- Heat a saute pan or wok over medium-high heat and add oil. Add mushrooms, leek, ginger, and garlic to the hot oil; saute for 1 minute. Add snap peas and bell pepper; cook, stirring regularly, for 1 to 2 minutes. Add red pepper flakes, sugar, and soy sauce. Stir thoroughly. Season with salt and pepper.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 9.5 g, Fat 13.9 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 270.7 mg, Sugar 2.1 g
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