Martha Stewarts Beef Stir Fry With Snap Peas Recipes

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BEEF, SNAP PEA, AND ASPARAGUS STIR-FRY



Beef, Snap Pea, and Asparagus Stir-Fry image

Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 13

1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
3/4 pound boneless New York strip steak, thinly sliced
Coarse salt
1 tablespoon vegetable oil
1 bunch asparagus (14 ounces), trimmed, cut into 2-inch lengths
6 ounces snap peas
1 garlic clove, minced
1 tablespoon peeled minced fresh ginger
1 teaspoon fresh lemon juice, plus lemon wedges for serving (optional)
2 tablespoons torn fresh basil leaves
Reserved cooked rice from Pork Chops with Pineapple and Rice

Steps:

  • In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
  • Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.

Nutrition Facts : Calories 511 g, Fat 22 g, Fiber 3 g, Protein 23 g

STIR-FRIED BEEF AND SUGAR SNAP PEAS



Stir-Fried Beef and Sugar Snap Peas image

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

Categories     dinner, easy, quick, weekday, weeknight, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 pound lean beef, cut into 1/4-inch strips
3 tablespoons tamari or dark soy sauce
2 teaspoons toasted sesame oil, more for drizzling
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound sugar snap peas, trimmed
3 fat scallions
2/3 cup chicken broth
2 1/2 tablespoons Madeira or sweet sherry
1 tablespoon cornstarch
3 tablespoons peanut or olive oil
4 garlic cloves, minced
Rice, for serving
2 tablespoons toasted sesame seeds (optional)
Sriracha or other hot sauce, or rice wine vinegar for garnish
chili oil, for garnish

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, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams

BEEF STIR-FRY WITH SNAP PEAS



Beef Stir-Fry with Snap Peas image

Spice up dinner with this must-taste mix of gingered sirloin, rice, and snaps in less than a half-hour - chopsticks are optional.

Categories     snap peas     stir-fry     beef

Time 25m

Yield 4

Number Of Ingredients 10

1 c. long-grain white rice
1 lb. sirloin steak
1 tbsp. cornstarch
2 tsp. vegetable oil
12 oz. snap peas
1 tbsp. grated peeled fresh ginger
1/2 tsp. red-pepper flakes
2 tbsp. fresh lime juice
Coarse salt and ground pepper
6 scallions

Steps:

  • In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
  • Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
  • Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.

BEEF AND BROCCOLI STIR-FRY



Beef and Broccoli Stir-Fry image

Making this dish is easer than you think; this beef and broccoli stir-fry requires only one pan and takes about half an hour from start to finish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 11

3 tablespoons soy sauce
3 tablespoons apple juice
1 tablespoon cider vinegar
1 tablespoon sugar
3 cloves garlic, minced
Ground pepper
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
1 tablespoon plus 1 teaspoon canola oil
1 tablespoon cornstarch
1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
Coarse salt

Steps:

  • In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.
  • In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.
  • Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 319 g, Fat 15 g, Fiber 3 g, Protein 32 g

SWISS CHARD, SNAP PEAS, AND BEEF STIR-FRY



Swiss Chard, Snap Peas, and Beef Stir-Fry image

Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. The combination of earthy chard, bracing garlic, and sweet ginger requires hardly any sauce; a squeeze of citrus pulls it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 10

4 tablespoons vegetable oil
6 ounces sirloin steak, thinly sliced
Kosher salt
1 tablespoon minced garlic
1 tablespoon minced ginger
4 scallions, thinly sliced on the bias
1 tablespoon hot chile sauce (such as Sriracha)
6 ounces sugar snap peas, ends trimmed
1 bunch Swiss chard
1 lime

Steps:

  • Heat a wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Season steak with salt and add to wok. Cook, stirring, until beef is golden brown on both sides, about 2 minutes. Transfer to a medium bowl and set aside.
  • Add another tablespoon vegetable oil to the wok and swirl to coat. Add garlic, ginger, scallions, chile sauce, sugar snap peas, and 1 pound thinly sliced Swiss chard stems (remove and tear leaves into 2-inch pieces and reserve). Cook, stirring constantly, until snap peas are bright green and crisp, about 2 to 3 minutes. Transfer to bowl with beef.
  • Add another tablespoon oil to wok and swirl to coat. Add half of the Swiss chard leaves and cook, stirring, until wilted, about 1 minute. Transfer to bowl with beef and snap peas. Repeat with remaining tablespoon oil and chard.
  • Return everything to wok, heat briefly, and season with salt. Squeeze with lime juice, toss to coat, and serve immediately.

Nutrition Facts : Calories 147 g, Cholesterol 12 g, Fat 7 g, Protein 7 g, Sodium 138 g

BEEF STIR-FRY WITH SNAP PEAS



Beef Stir-Fry with Snap Peas image

Spice up tonight with this must-taste mix of gingered sirloin, rice, and snap peas in less than a half-hour -- chopsticks are optional.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
1 cup long-grain white rice
1 pound sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 to 6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons fresh lime juice (from about 1 lime)

Steps:

  • In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
  • Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
  • Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.

MARTHA STEWART'S BEEF STIR-FRY WITH SNAP PEAS



Martha Stewart's Beef Stir-Fry With Snap Peas image

I got this recipe from the Food section of the Daily News. I haven't tried it yet, but it looks really good!

Provided by mosma

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

coarse salt and pepper
1 cup long-grain white rice
1 lb sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 -6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4-1/2 teaspoon red pepper flakes
2 tablespoons fresh lime juice

Steps:

  • In a medium saucepan with a lid, bring 2 cups salted water to a boil.
  • Add rice; return to a boil. Stir once and reduce to a simmer. Cover and cook until rice is tender, 15-20 minutes.
  • Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
  • Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch and season with salt and pepper; toss to coat.
  • In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1-2 minutes (steak will cook further later); transfer to a plate. Repeat with remaining beef.
  • Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper.
  • Cook until snap peas turn bright green, 1-2 minutes.
  • Return steak to skillet until cooked through, 1-2 minutes.
  • Remove from heat and mix in green part of scallions and lime juice. Serve with rice.

Nutrition Facts : Calories 601.6, Fat 28.6, SaturatedFat 10.5, Cholesterol 111.1, Sodium 90.3, Carbohydrate 47.2, Fiber 4.1, Sugar 1.9, Protein 37.1

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