Asian Beef with Snow Peas

After seeing hundreds of recipes flow through my feed on FB, I swore to myself that I would never again share another recipe.  That was, until I discovered this recipe.  Sunday afternoon, while visiting with my parents, I noticed a magazine sitting on the table.  I picked it up and started leafing through the pages.  I ran across a recipe that looked pretty good.  I told my mother I was going to be borrowing the magazine long enough to make a copy.  I finally made the recipe last night.  It did not disappoint, so I had to share!  Recipe is below:

Asian Beef with Snow Peas

• 3 Tablespoons Soy Sauce
• 2 Tablespoons Rice Wine Vinegar
• 1 Tablespoon Brown Sugar
• 1  teaspoon cornstarch
• 2  Tablespoons vegetable oil
• 1  Tablespoon minced fresh ginger root
• 1  Tablespoon minced garlic
• 1 1/2 pounds beef round steak, cut into thin strips
• 8  ounces snow peas

1.  In a small bowl, combine the soy sauce, rice wine vinegar, brown sugar, and corn starch.  Set aside.
2.  Heat oil in a wok or skillet over medium heat.  Stir-fry ginger and garlic for 30 seconds.  Add the steak and stir-fry until evenly browned.  (Maybe 7 minutes)  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 thickens, about 1 minute.  (Mine took between 3-4 minutes to get a little thick.)  Serve immediately over rice or hot egg noodles.

You can also find this recipe on-line here.

 

Now, let me tell you what I did a little differently.  While at the store I looked at the bag of snow peas.  They were $3.29 for the 8 oz. bag, while looking at them I remembered that I had a bag of sugar snap peas at home.  I decided to just use what I had at home rather than buy the snow peas.  I also cooked the ginger and garlic longer than the 30 seconds mentioned in the recipe.  I think it really helped to enhance their flavors.  If you are mincing your own ginger root, be certain to make certain it is minced or chopped fine.  Personally, I think ginger has a bitter flavor to it.  Previously when I have cooked with ginger root, I have left the pieces a little large and just before serving I have pulled the ginger back out.  Mincing the ginger eliminates the bitterness.  Lastly, I like to have a little extra sauce to make certain to flavor the rice, especially since I served it with brown rice.  So if you are like me, maybe you should double the sauce portion of the recipe.  Make certain to keep the portions correct because it has a very nice flavor. 

 

Recently I have been trying a variety of recipes.  This was one I really liked.  If you try it let me know what you think.