Snow Peas And Beef Chinese Style Recipes

BEEF WITH SNOW PEAS

Steps:

• In a small bowl, combine the soy sauce, broth, and garlic. Reserve 1/4 cup. Place beef in a resealable plastic bag.
• Add remaining soy sauce mixture; seal and mix. Refrigerate at least 1 hour.
• Place cornstarch in a small bowl. Stir in reserved soy sauce mixture until smooth; set aside.
• In a nonstick skillet, stir-fry snow peas in 2 tsp hot oil for 3-4 minutes or until snow peas are crisp-tender and bright green. Remove and keep warm.
• Drain and discard marinade from beef. In same skillet, stir-fry beef in remaining oil for 2 minutes.
• Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
• Combine with snowpeas. Serve with rice (serve with brown rice if you want to be really healthy!)

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 SNOW PEAS

Steps:

• In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside.
• Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds, getting as much color on them as possible. Remove to a plate.
• Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible as quickly as possible.) Sprinkle half the scallions over the meat. Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
• Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas. Stir over high heat for 30 seconds, and then turn off the heat. Check the seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice.

SNOW PEAS AND BEEF-CHINESE STYLE

Steps:

• Slice beef across the grain into thin slices the thickness of a quarter. Use only the lean part. Toss beef slices with soy sauce and cornstarch. Remove string from snow peas by breaking the blossom end of the bean and pull the strings down the sides. Leave the pea pods whole. Wash and drain. Heat 1 tablespoon oil. Ch'ao the pea pods for a minute, only until they are a darker brighter green and not even slightly wilted. Remove. Heat 3 tablespoons oil until very hot. Mix remaining 1 tablespoon oil into beef slices and add to hot oil. Stir constantly for a minute or two until beef is cooked rare. (In cooking the beef slices, the timing is critical. be sure not to overcook.) Add salt and reserved snow peas. Stir until heated; no more.

BEEF AND SNOW PEAS WITH PANFRIED NOODLES

Steps:

• Cook noodles according to package directions, then drain in a colander.
• Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.
• Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.
• Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.
• Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.

STIR-FRIED BEEF AND SUGAR SNAP PEAS

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.