BEEF WITH SNOW PEAS RECIPE | REE DRUMMOND - FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 16 minutes
Prep Time 10 minutes
Cook Time 6 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside.
- Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds, getting as much color on them as possible. Remove to a plate.
- Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible as quickly as possible.) Sprinkle half the scallions over the meat. Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
- 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.
Nutrition Facts : Calories 215, FatContent 11 grams, SaturatedFatContent 30 grams, CholesterolContent 55 milligrams, SodiumContent 640 milligrams, CarbohydrateContent 7 grams, FiberContent 1 grams, ProteinContent 20 grams, SugarContent 3 grams
LEMON SNOW PUDDING RECIPE: HOW TO MAKE IT
My mother first served this light and refreshing snow pudding at a dinner for my brother, his new bride and their wedding guests back in the early '40s. When I got married in '47, I made sure I had the recipe. —Eula Voehl, Ottumwa, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar and salt until blended. Stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, 6-8 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.
Nutrition Facts : Calories 238 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 296mg sodium, CarbohydrateContent 48g carbohydrate (44g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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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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- In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar and salt until blended. Stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, 6-8 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.
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