Beef And Snow Peas With Panfried Noodles Recipes

ASIAN BEEF WITH SNOW PEAS

Asian Beef with Snow Peas image

Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles.

Provided by MARBALET

Categories World Cuisine Recipes Asian Chinese

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
½ teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

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, Carbohydrate 9.7 g, Cholesterol 39.1 mg, Fat 10 g, Fiber 1.5 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 710.8 mg, Sugar 5.5 g

ORANGE-FLAVORED BEEF AND SNOW PEA STIR-FRY WITH NOODLES

Orange-Flavored Beef and Snow Pea Stir-Fry with Noodles image

Yield Serves 2

Number Of Ingredients 11

Ingredients

1 teaspoon cornstarch
2 teaspoons soy sauce
3/4 cup beef broth
1 teaspoon freshly grated orange zest
1/2 teaspoon sugar
6 ounces Asian egg noodles or thin spaghetti
1 1/2 tablespoons vegetable oil
3/4 pound boneless sirloin, cut into 1/4-inch strips
1 garlic clove, minced
1 teaspoon minced peeled fresh gingerroot
6 ounces snow peas, trimmed and cut length-wise into 1/4-inch strips

Steps:

In a bowl dissolve cornstarch in soy sauce and stir in broth, zest and sugar.
In a kettle of salted boiling water cook noodles until tender and drain well.
While noodles are cooking, in a heavy skillet measuring about 10 inches across top heat 1 tablespoon of oil over moderately high heat until hot but not smoking. Stir-fry beef, patted dry and seasoned with salt and pepper, until browned, about 45 seconds, and transfer to bowl. Add the remaining 1/2 tablespoon oil to skillet and stir-fry garlic, gingerroot, and snow peas 30 seconds. Stir cornstarch mixture and add to snow peas, stirring. Simmer mixture until thickened and stir in beef with any juices accumulated in bowl and salt and pepper to taste. In a large bowl toss beef mixture with noodles.

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Slice the flank steak against the grain into thin strips, about 1/4 inch thick. Add pieces to a bowl, sprinkle with the cornstarch, and toss to coat.
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Bring the mixture to a boil, stirring frequently and scraping up any browned bits from the bottom of the pan. Once the sauce bubbles, return the steak to the pan. Let everything simmer for 1-2 minutes, so the sauce thickens slightly.

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