beef with sugar snap peas
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This is similar to Chinese Beef with Broccoli, except it incorporates Asian sugar snap peas in place of the broccoli, and it utilizes a different palate of herbs and spices that complement both the beef and peas.
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yield
4
prep time
10 Min
cook time
20 Min
method
Saute
Ingredients For beef with sugar snap peas
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1 cupuncooked brown rice
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1 1/2 lbbeef flank steak
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3 Tbsplow-sodium soy sauce, divided
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2 tspsesame oil
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1 mdonion, halved and then sliced into thin half rings
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2 tspground ginger
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3 cupsfrozen sugar snap peas
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2 cupsshredded carrot
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3/4 cuplow-sodium chicken broth
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1/4 cuphoisin sauce
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2 tspcornstarch
How To Make beef with sugar snap peas
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1Cook rice according to package direction, except omit any salt and fat (such as butter, oil).
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2Cut beef diagonally across the grain into thin slices. Combine steak and 2 tablespoons soy sauce; toss well to coat beef with soy sauce.
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3Heat oil in a large skillet over medium heat. Add the beef and soy mixture, and sauté for about 4 minutes or until beef is lightly browned on all sides. Transfer steak to platter; keep warm.
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4Add onion and ginger to skillet, and sauté for about 2 minutes. Add peas and carrots, and sauté for 2 minutes more. Stir in the steak/soy mixture, and sauté another minute or so (enough to thoroughly heat the beef).
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5In a bowl, whisk together the remaining 1 Tbsp soy sauce, broth, hoisin and cornstarch. Add the broth mixture to the skillet, and bring mixture to a brisk boil. Let boil 1 minute or until sauce is slightly thickened, stirring constantly.
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6Serve immediately over cooked rice.
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