Beef And Snow Peas With Panfried Noodles Recipe Epicuriouscom

BEEF, SHIITAKE, AND SNOW PEA STIR-FRY

Steps:

• Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.

CURRIED BEEF AND AND SUGAR SNAP PEAS OVER RICE NOODLES

Steps:

• Cut beef against the grain into ‿-inch-thick slices. Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.
• Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander. Rinse briefly and drain well.
• Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then sauté beef, stirring, just until no longer pink. Add snap peas and sauté, stirring, 30 seconds. Transfer mixture to a bowl. Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened. Stir in beef mixture and cilantro and spoon over noodles.

SNOW PEAS & BEEF STIR-FRY

Steps:

• 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.

ASIAN BEEF WITH 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.

BEEF AND SNOW PEAS WITH XO SAUCE

Steps:

• Make sauce:
• Cover dried shrimp with boiling-hot water in a small bowl and soak 1 hour.
• Bring 1 cup water to a boil in a 1-quart heavy saucepan and add dried scallops (scallops should be completely submerged). Remove from heat and soak 15 minutes. Return pan to heat and simmer over low heat until scallops are soft and pale, about 15 minutes, then remove from heat and cool in cooking liquid. Transfer scallops to a bowl with a slotted spoon, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding abductor muscle (abductor will remain solid but scallop meat shreds easily).
• Drain shrimp, discarding any blemished or dark pieces, and chop very finely.
• Heat wok over moderate heat, then add oil, swirling to coat, and heat until hot but not smoking. Add onion, garlic, and chile and cook, stirring gently, until mixture stops steaming, about 3 minutes.
• Add shrimp, scallops, ham, and black pepper and cook, stirring occasionally, 3 minutes. Add reserved scallop cooking liquid and simmer over low heat until slightly darkened and most of liquid is evaporated (leaving only oil), 10 to 15 minutes. Transfer sauce to a bowl and cool. Wipe wok clean.
• Make beef and snow peas:
• Toss beef with rice wine, soy sauce, cornstarch, sugar, and pepper in a bowl until well coated, then marinate 15 minutes.
• Heat wok over high heat until smoking, then add 1/2 tablespoon oil, swirling to coat, and heat until smoking. Add half of beef and cook, turning over once, until browned, about 1 minute total, then transfer to a clean bowl. Add another 1/2 tablespoon oil and repeat with remaining beef.
• Pat snow peas dry if necessary. Wipe wok clean and heat until hot but not smoking, then add remaining tablespoon oil, swirling to coat. Add snow peas carefully (oil may splatter) and stir-fry until bright green, about 1 minute. Add XO sauce and stir-fry until snow peas are coated. If mixture seems dry, add 1 to 2 tablespoons water. Cover wok and cook snow peas until crisp-tender, about 1 minute.
• Add beef with any juices accumulated in bowl and stir-fry until beef is heated through and sauce is thickened, about 1 minute.
• *Available at Kam Man Food Products (212-571-0330).

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

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.