BEEF AND SNAP PEAS RECIPES

Name: Stir-Fried Beef and Sugar Snap Peas
Total time: 30 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1 pound lean beef, cut into 1/4-inch strips; 3 tablespoons tamari or dark soy sauce; 2 teaspoons toasted sesame oil, more for drizzling; 1/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 pound sugar snap peas, trimmed; 3 fat scallions; 2/3 cup chicken broth; 2 1/2 tablespoons Madeira or sweet sherry; 1 tablespoon cornstarch; 3 tablespoons peanut or olive oil; 4 garlic cloves, minced; Rice, for serving; 2 tablespoons toasted sesame seeds (optional); Sriracha or other hot sauce, or rice wine vinegar for garnish; chili oil, for garnish

STIR-FRIED BEEF AND SUGAR SNAP PEAS RECIPE - NYT COOKING

Stir-Fried Beef and Sugar Snap Peas Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound lean beef, cut into 1/4-inch strips
3 tablespoons tamari or dark soy sauce
2 teaspoons toasted sesame oil, more for drizzling
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound sugar snap peas, trimmed
3 fat scallions
2/3 cup chicken broth
2 1/2 tablespoons Madeira or sweet sherry
1 tablespoon cornstarch
3 tablespoons peanut or olive oil
4 garlic cloves, minced
Rice, for serving
2 tablespoons toasted sesame seeds (optional)
Sriracha or other hot sauce, or rice wine vinegar for garnish
chili oil, for garnish

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//schema.org, Calories 329, UnsaturatedFatContent 12 grams, CarbohydrateContent 16 grams, FatContent 15 grams, FiberContent 3 grams, ProteinContent 30 grams, SaturatedFatContent 4 grams, SodiumContent 816 milligrams, SugarContent 6 grams, TransFatContent 0 grams

BEEF WITH SUGAR SNAP PEAS RECIPE | MYRECIPES

Beef with Sugar Snap Peas Recipe | MyRecipes image

Flank steak slices cook quickly, so remove steak from the pan as soon as it is no longer pink, and it will be cooked perfectly.

Provided by David Bonom

Yield 4 servings (serving size: 1 cup beef mixture and 1/2 cup rice)

Number Of Ingredients 11

Ingredients

1 (3 1/2-ounce) bag boil-in-bag brown rice
1 (12-ounce) flank steak, trimmed
2 tablespoons low-sodium soy sauce, divided
¾ cup fat-free, less-sodium chicken broth
¼ cup hoisin sauce
2 teaspoons cornstarch
2 teaspoons dark sesame oil
1 cup sliced onion
1 tablespoon bottled fresh ground ginger (such as Spice World)
3 cups frozen sugar snap peas
1 cup preshredded carrot

Steps:

Cook rice according to the package directions, omitting salt and fat.
Cut steak diagonally across grain into thin slices. Combine steak and 1 tablespoon soy sauce; toss to coat. Combine the remaining 1 tablespoon soy sauce, broth, hoisin, and cornstarch; stir well with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add steak mixture; sauté 1 1/2 minutes or until lightly browned. Remove steak from pan. Add onion and ginger to pan; sauté 2 minutes. Add peas and carrot; sauté 2 minutes. Stir in steak mixture; sauté for 30 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Serve immediately over rice.

Nutrition Facts : Calories 361 calories, CarbohydrateContent 40 g, CholesterolContent 30 mg, FatContent 9.7 g, FiberContent 5.1 g, ProteinContent 24.3 g, SaturatedFatContent 3 g, SodiumContent 677 mg

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