Asian Beef And Snow Peas Recipes

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.

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.

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.

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.

Steps:

• In a pot of boiling salted water, cook noodles until al dente. Drain; set aside.
• Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2 to 6 minutes per side. Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet with juices).
• Add snow peas to skillet, and toss with juices. Cook on medium-high heat, tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and 2 tablespoons water; cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak; place on top of noodles, and add any accumulated juices. Scatter with peanuts, and serve.

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 (thaw and dry frozen ones) 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.

Steps:

• In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper.
• Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.(You can also just put this mixture in a saucepan and thicken it.).
• Saute carrot in a little oil over medium heat.
• Add snow peas and walnuts.
• Saute till the vegetables are crisp-tender.
• Add soy sauce mixture and serve immediately.