Snow Peas And Beef Chinese Style Recipes

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SNOW PEAS & BEEF STIR-FRY



Snow Peas & Beef Stir-Fry image

Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. To make it even easier, warm up ready-to-serve brown rice in the microwave and supper is ready to go (with one less pan to wash). -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup reduced-sodium soy sauce
1/2 cup sherry or water
2 tablespoons cornstarch
2 teaspoons sugar
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/2 pounds beef top sirloin steak, thinly sliced
1/2 pound sliced fresh mushrooms
1 medium onion, cut into thin wedges
1/2 pound fresh snow peas
Hot cooked rice, optional

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.

Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 863mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

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

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

SNOW PEAS AND BEEF-CHINESE STYLE



Snow Peas and Beef-Chinese Style image

Provided by Dorothy Lee

Categories     Beef     Stir-Fry     Quick & Easy     Dinner     Fall     Soy Sauce     Sugar Snap Pea     House & Garden

Yield Serve immediately to 4

Number Of Ingredients 6

1 pound beef tenderloin, or flank steak
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 pound snow peas
5 tablespoons cooking oil
1 teaspoon salt

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 WITH SNOW PEAS



Beef with Snow Peas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 12

1/2 cup low-sodium soy sauce
3 tablespoons sherry or cooking sherry
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon peeled and minced fresh ginger
1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
8 ounces fresh snow peas, trimmed
5 whole scallions, cut into 1/2-inch pieces on the diagonal
Crushed red pepper
Salt, as needed (use sparingly!)
Jasmine or long-grain rice, cooked according to package directions

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.

BEEF AND SNOW PEAS WITH XO SAUCE



Beef and Snow Peas with XO Sauce image

Categories     Beef     Vegetable     Stir-Fry     Quick & Easy     Scallop     Shrimp     Spring     Prosciutto     Sugar Snap Pea     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 22

For XO sauce
2 tablespoons small dried shrimp* (1/4 ounce)
1 cup water
1/4 cup dried scallops* (about 10; each 1 inch wide)
1/2 cup peanut oil
1/4 cup finely minced onion (1/2 small)
3 garlic cloves, finely minced (1 tablespoon)
1 teaspoon minced fresh hot red chile including seeds
2 tablespoons minced Virginia ham (preferably Smithfield) or fine-quality prosciutto (1/2 ounce)
1/4 teaspoon black pepper
For beef and snow peas
1 lb sirloin steak, sliced 1/4 inch thick against the grain, visible fat trimmed and discarded
2 tablespoons Chinese rice wine or medium-dry Sherry
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1/4 teaspoon black pepper
2 tablespoons peanut oil
1/2 lb snow peas, trimmed and strings discarded
Accompaniment: steamed white rice
Special Equipment
a 14-inch wok

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).

DELIGHTFUL COCONUT BEEF CURRY WITH CHINESE SNOW PEAS



Delightful Coconut Beef Curry With Chinese Snow Peas image

Make and share this Delightful Coconut Beef Curry With Chinese Snow Peas recipe from Food.com.

Provided by Super San Mateo Che

Categories     Coconut

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons flour
4 tablespoons curry powder
1 tablespoon chili powder
1 teaspoon red pepper flakes
1/2 teaspoon red cayenne pepper
2 tablespoons vegetable oil
1 lb boneless tri-tip steak, cut into 1 inch chucks
2 medium russet potatoes, peeled and chopped into 1 inch chucks
1 large green bell pepper, chopped into 1/2 strips
1 (13 1/2 ounce) can coconut milk
1 (1 ounce) envelope Lipton Onion Soup Mix
1 1/2 cups baby carrots, peeled
salt and pepper
2 tablespoons vegetable oil
1/2 chinese snow peas, trimmed
1 1/2 cups medium grain rice, cooked according to package directions

Steps:

  • In a medium bowl, mix flour, curry powder, chili powder, red pepper flakes and red pepper. Add beef; toss to coat.
  • In a large nonstick skillet, heat oil over medium-high heat.
  • Add coated beef to skillet and brown all sides of meat, turning constantly, for about 5 minutes.
  • In a slow cooker, add coconut milk, potatoes, bell pepper and onion soup mix. With a slotted spoon, transfer cooked beef to slow cooker. Stir to mix thoroughly.
  • If you want the carrots to be very soft, add them at this time. If you prefer crisper carrots, wait until 1 hour of cooking time remains and then add the carrots.
  • Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 3 hours until the mixture is bubbling.
  • In a sauté pan, heat oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
  • To serve, place beef curry on top of rice and spoon with sauce. Place snow peas on top of plate.

Nutrition Facts : Calories 487.4, Fat 24.3, SaturatedFat 11.9, Cholesterol 37, Sodium 378.3, Carbohydrate 51.6, Fiber 5.3, Sugar 6, Protein 17.1

OYSTER SAUCE BEEF AND SNOW PEAS



Oyster Sauce Beef and Snow Peas image

Stir fried Chinese beef and peas - quick and easy! This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

Provided by Chilicat

Categories     Meat

Time 22m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs beef, thinly sliced
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon soy sauce
2 teaspoons sherry wine
1/4 cup oyster sauce
2 tablespoons oil
1 garlic clove, minced
1/2 cup thinly sliced onion
1 cup snow peas

Steps:

  • Combine beef, cornstarch, sugar, soy sauce, sherry, oyster sauce and 1 tablespoon of the oil; marinate for 20 minutes.
  • In a wok or skillet, heat remaining oil and brown garlic. Add meat and onion; stir-fry 1 minute. Add peas and cook 1 more minute.

ASIAN BEEF AND SNOW PEAS



Asian Beef and Snow Peas image

We love this homemade version of our favorite Asian dish!

Provided by Six Sisters Stuff

Yield 4

Number Of Ingredients 12

2 Tablespoons extra virgin olive oil
1 1/2 cups sliced mushrooms
1 pound beef sirloin (sliced into thin strips)
5 ounces snow peas
1 cup kale
2 cups cooked brown rice
1/2 cup soy sauce
4 Tablespoons brown sugar
2 Tablespoons rice vinegar
1/2 teaspoon ginger
1 Tablespoon hoisin sauce
4 cloves garlic (minced)

Steps:

  • In a skillet over medium heat, combine the oil and mushrooms. Stir occasionally and cook for 5 minutes.
  • While mushrooms are cooking, start making the sauce by combining all sauce ingredients in a bowl and whisking until combined.
  • After the mushrooms have cooked, add beef to the skillet and continue flipping occasionally until beef is browned on both sides.
  • Add snow peas and kale to skillet, then slowly pour sauce over the whole skillet.
  • Reduce heat to low and allow sauce to heat up while stirring occasionally for 2 minutes.
  • Serve over brown rice.

Nutrition Facts : Servingsize 1 serving, Calories 1965 kcal, Fat 59 g, SaturatedFat 12 g, Cholesterol 261 mg, Sodium 11030 mg, Carbohydrate 227 g, Sugar 132 g, Protein 131 mg

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