STIR-FRIED BEEF AND SUGAR SNAP PEAS RECIPE - NYT COOKING
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
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
SPICY CHICKEN STIR-FRY RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 25 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle the chicken with salt and pepper. Heat 3 tablespoons of the canola oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, 4 to 5 minutes. Remove the chicken to a plate.
- Add the remaining tablespoon canola oil to the wok. Add the butternut squash and cook until it starts to caramelize on the edges and becomes slightly tender, 6 to 7 minutes. Add the peppers and cook until heated through. Add the ginger and cook for another minute. Add the edamame, peanut satay sauce, soy sauce, sriracha and lime juice. Return the chicken to the wok and cook until everything is heated through, 3 to 4 minutes.
- Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice.
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Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida
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Calories 312 calories per serving
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- In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.
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STIR-FRIED BEEF AND SUGAR SNAP PEAS RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine asian
Calories 329 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine asian
Calories 329 per serving
- 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.
See details
SPICY CHICKEN STIR-FRY RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 25 minutes
Category main-dish
Reviews 5
Total Time 25 minutes
Category main-dish
- Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice.
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Reviews 4.5
Total Time 5 minutes
Category Sauces
Calories 47.3 calories per serving
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Calories 47.3 calories per serving
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