Beef With Pea Pods Recipes

CROCK POT BEEF AND PEA PODS

Steps:

• Combine steak in Crock Pot with beef broth, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours.
• Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened.
• During last 5 minutes of cooking time, add the water chestnuts, bamboo shoots, bean sprouts and pea pods.
• Serve over hot cooked rice.

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.

BEEF WITH PEA PODS

Steps:

• Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/4-inch slices.
• Heat 10-inch skillet or wok over high heat 1 to 2 minutes. Add oil; rotate skillet to coat with oil. Add beef and garlic; stir-fry about 3 minutes or until beef is brown. Sprinkle salt and pepper over beef; stir in broth. Heat to boiling.
• Mix cornstarch, water and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Continue boiling 1 minute, stirring constantly (sauce will be thin).
• Stir in gingerroot and pea pods. Cook uncovered about 2 minutes, stirring occasionally, until pea pods are crisp-tender. Serve over rice.

CHINESE BEEF AND PEA PODS

Steps:

• Combine steak in crock pot with the consommé, soy sauce, ginger, and onion.
• Cover and cook on low for 5-7 hours. Turn control to high.
• Stir in cornstarch that has been dissolved in 2 tablespoons of cold water.
• Cook on high for 15 minutes or until thickened.
• During last five minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods.
• Serve over hot rice.

CHINESE PEA PODS AND BEEF

Steps:

• Mix 2 Tb. soy sauce, fresh ginger and garlic. Toss sliced beef to coat and allow to marinate 1 hour.
• In large skillet or wok, heat 2 Tb. oil until hot. Brown meat, and remove to drain.
• Heat remaining 2 Tb. oil in pan until hot. Add carrots and stir fry 2 minutes. Add in onions and stir fry an additional 2 minutes. Add in mushrooms and cook an additional 1-2 minutes.
• Add in snow peas or pea pods, onion soup mix, and 1 cup water. Cover and simmer 2-3 minutes.
• Whisk together remaining 1/2 cup water, cornstarch, and remaining 2 Tb. soy sauce. Stir into beef and vegetable mixture, and stir constantly until sauce is thickened and bubbly.
• Stir in reserved meat and serve over chow mein or yakisoba noodles, or steamed or fried rice.