Cooking: Asian Style Beef with Sugar Snap Peas

This recipe is one of our favorites. It’s great with other vegetables instead of or with the peas. I like to add water chestnuts, sliced onions (like onion strings), and pieces of carrots. The sauce is also fantastic to use with beef and broccoli.


6 tablespoons soy sauce
4 tablespoons rice wine
2 tablespoons brown sugar
1 teaspoon cornstarch
2 tablespoons vegetable oil
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas


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.

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