BEEF AND PEAPODS RECIPES
CHINESE BEEF AND PEA PODS RECIPE - FOOD.COM
Make and share this Chinese Beef and Pea Pods recipe from Food.com.
Total Time 7 hours 10 minutes
Prep Time 10 minutes
Cook Time 7 hours
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine steak in crock pot with the consommé, soy sauce, ginger, and onion.
- Cover and cook on low for 5-7 hours. Turn control to high.
- Stir in cornstarch that has been dissolved in 2 tablespoons of cold water.
- Cook on high for 15 minutes or until thickened.
- During last five minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods.
- Serve over hot rice.
Nutrition Facts : Calories 186.9, FatContent 3.3, SaturatedFatContent 1.1, CholesterolContent 43.1, SodiumContent 722.6, CarbohydrateContent 18.7, FiberContent 3.7, SugarContent 5.2, ProteinContent 21.9
ASIAN BEEF WITH SNOW PEAS | ALLRECIPES
Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles.
Provided by MARBALET
Categories World Cuisine Asian Chinese
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
- Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Nutrition Facts : Calories 202.5 calories, CarbohydrateContent 9.7 g, CholesterolContent 39.1 mg, FatContent 10 g, FiberContent 1.5 g, ProteinContent 16 g, SaturatedFatContent 2.9 g, SodiumContent 710.8 mg, SugarContent 5.5 g
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- 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.
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SNOW PEAS & BEEF STIR-FRY RECIPE: HOW TO MAKE IT
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
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Total Time 30 minutes
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Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine Asia
Calories 265 calories per serving
- 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.
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BEEF WITH SNOW PEAS - THE PIONEER WOMAN – RECIPES ...
This is not a Thanksgiving recipe. I repeat: This is not a Thanksgiving recipe.
From thepioneerwoman.com
Total Time 20 minutes
Category main dish, meat
From thepioneerwoman.com
Total Time 20 minutes
Category main dish, meat
- 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.
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SNOW PEAS & BEEF STIR-FRY RECIPE: HOW TO MAKE IT
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
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Calories 265 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine Asia
Calories 265 calories per serving
- 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.
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Total Time 25 minutes
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Reviews 3.4
Total Time 25 minutes
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- 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.
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BEEF WITH SNOW PEAS - THE PIONEER WOMAN – RECIPES ...
This is not a Thanksgiving recipe. I repeat: This is not a Thanksgiving recipe.
From thepioneerwoman.com
Total Time 20 minutes
Category main dish, meat
From thepioneerwoman.com
Total Time 20 minutes
Category main dish, meat
- 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.
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Total Time 30 minutes
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- 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.
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