Best Snap Peas Beef Recipes

STIR-FRIED BEEF AND SUGAR SNAP PEAS

Steps:

• In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
• Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
• In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
• Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
• Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.

CURRIED BEEF AND AND SUGAR SNAP PEAS OVER RICE NOODLES

Steps:

• Cut beef against the grain into ‿-inch-thick slices. Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.
• Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander. Rinse briefly and drain well.
• Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then sauté beef, stirring, just until no longer pink. Add snap peas and sauté, stirring, 30 seconds. Transfer mixture to a bowl. Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened. Stir in beef mixture and cilantro and spoon over noodles.

SWISS CHARD, SNAP PEAS, AND BEEF STIR-FRY

Steps:

• Heat a wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Season steak with salt and add to wok. Cook, stirring, until beef is golden brown on both sides, about 2 minutes. Transfer to a medium bowl and set aside.
• Add another tablespoon vegetable oil to the wok and swirl to coat. Add garlic, ginger, scallions, chile sauce, sugar snap peas, and 1 pound thinly sliced Swiss chard stems (remove and tear leaves into 2-inch pieces and reserve). Cook, stirring constantly, until snap peas are bright green and crisp, about 2 to 3 minutes. Transfer to bowl with beef.
• Add another tablespoon oil to wok and swirl to coat. Add half of the Swiss chard leaves and cook, stirring, until wilted, about 1 minute. Transfer to bowl with beef and snap peas. Repeat with remaining tablespoon oil and chard.
• Return everything to wok, heat briefly, and season with salt. Squeeze with lime juice, toss to coat, and serve immediately.

BEEF STIR-FRY WITH SNAP PEAS

Steps:

• In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
• Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
• Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.

HERBED BEEF STEW WITH SUGAR SNAP PEAS

Steps:

• Heat 2 teaspoons oil in heavy large Dutch oven, preferably nonstick, over medium-high heat. Add half of beef and cook until beef is brown, stirring occasionally, about 7 minutes. Transfer beef to bowl. Repeat with remaining 1 teaspoon olive oil and beef.
• Add onion and garlic to Dutch oven and sauté until onion is tender, about 10 minutes. Return meat and any juices in bowl to Dutch oven. Stir in wine. Simmer until liquid is reduced to half, about 5 minutes. Add beef broth, tomatoes, half of thyme and half of rosemary. Season with salt and pepper.
• Cover, reduce heat to medium-low and simmer until beef is almost tender, approximately 1 hour.
• Stir in carrots. Simmer uncovered until carrots and meat are very tender and stew is slightly thickened, approximately 45 minutes or less
• Stir in peas, parsley, remaining 1 tablespoon thyme and remaining 2 teaspoon rosemary. Cover and simmer until peas are tender, about 5 minutes.

STIR-FRIED BEEF AND SUGAR SNAP PEAS WITH SESAME OIL AND SEEDS

Steps:

• 1. In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside. 2. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish. 3. In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch. 4. Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate. 5. Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.

STIR-FRIED BEEF AND SUGAR SNAP PEAS

Steps:

• In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish. In a small bowl, mix broth, Madeira, 2 tablespoons water and 1 tablespoon tamari, and cornstarch. Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate. Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, 1 minute. Add peas and chicken broth mixture, lower heat to medium and cover for 2 minutes. Transfer beef and juices to skillet and stir fry 2 minutes. Serve over rice, garnish with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.

STIR-FRIED BEEF AND SUGAR SNAP PEAS WITH SESAME

Steps:

• 1. In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside. 2. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish. 3. In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch. 4. Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate. 5. Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.

SNAP PEAS & BEEF

Steps:

• Mushrooms: Put 12 dried mushrooms in a heat-proof bowl and cover with 250 ml (1 cup) of boiling hot water.
• Put a dish on top so they stay submerged, and allow to soak for 30 minutes.
• Drain the mushrooms, reserving the soaking liquid. Squeeze excess water from mushrooms.
• In a small pot heat 1 Tbsp peanut oil, then add 1/2 inch fresh ginger, peeled and lightly smashed, and 2 garlic cloves, peeled and lightly smashed. Stir until fragrant, about a minute.
• Add the drained mushrooms.
• Add 1 Tbsp shaoxing wine and stir for a minute.
• Then add 1 1/2 Tbsp oyster sauce, 1/2 Tbsp dark soy sauce, 1 tsp sesame oil, 1 tsp sugar, and a pinch of white pepper. Stir until the mushrooms are well coated.
• Add 60 ml (1/4 cup) chicken stock.
• Bring to a boil.
• Cover with the lid slightly cracked, and cook at a low simmer for about 30 minutes, stirring occasionally. Add the remaining 60 ml (1/4 cup) chicken stock as soon as all the liquid has been absorbed. Add water if needed to continue the simmer. Reserve the mushrooms.
• Blanch snap peas about 1 minute in boiling water
• For the Beef: Combine beef, salt, sugar, soy sauce, wine, sesame oil, baking soda, and cornstarch in a small bowl and toss to combine. Can double the sauce but do not add more salt. Set aside for 20 minutes.
• For the Stir Fry: Combine soy sauce, wine, chicken stock, oyster sauce, sugar, sesame oil, and cornstarch in a small bowl and stir to combine. Set aside.
• Heat 1 tablespoon oil in a wok over high heat until smoking. Add half of the beef, spreading it out in a single layer, and cook without moving until lightly browned on first side, about 1 minute. Toss and continue to cook, stirring frequently, until barely cooked through, about 1 minute longer. Transfer to a bowl and set aside. Repeat with 1 more tablespoon oil and remaining beef.
• Wipe out wok, add remaining 1 tablespoon oil, and place over high heat until smoking. Add snap peas and cook, tossing and stirring frequently, until lightly charred in spots and bright green. Add garlic, ginger, and scallions and cook, stirring, until fragrant. Return beef to wok and toss to combine. Stir sauce and add to wok. Cook, stirring and tossing constantly, until sauce is thickened and coats beef and vegetables, about 1 minute. Serve immediately.

BEEF STIR-FRY WITH SNAP PEAS

Steps:

• Cook rice according to directions. 10 minutes before rice is done, place steak in medium bowl. Sprinkle with corn starch and season with salt and pepper. Toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining beef. Add snap peas, white part of scallions, ginger, red-pepper flakes and 3/4 C. water to skillet. Season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 min.. Remove from heat and mix in part of scallions and lime juice. Serve with rice.

MARTHA STEWART'S BEEF STIR-FRY WITH SNAP PEAS

Steps:

• In a medium saucepan with a lid, bring 2 cups salted water to a boil.
• Add rice; return to a boil. Stir once and reduce to a simmer. Cover and cook until rice is tender, 15-20 minutes.
• Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
• Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch and season with salt and pepper; toss to coat.
• In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1-2 minutes (steak will cook further later); transfer to a plate. Repeat with remaining beef.
• Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper.
• Cook until snap peas turn bright green, 1-2 minutes.
• Return steak to skillet until cooked through, 1-2 minutes.
• Remove from heat and mix in green part of scallions and lime juice. Serve with rice.

BEEF AND SNAP PEAS RAMEN

Steps:

• Add half the ramen seasoning packet to the sliced steak and toss well.
• Cook the ramen in boiling water just until soft and the block of noodles breaks apart; do not cook to doneness. Drain and set aside.
• In a skillet, heat 1 tablespoon oil until smoking. Add beef in one layer and allow to cook, entirely undisturbed until well-browned, about 1 minute. Toss the meat, add snap peas and cook 1 minute more.
• Add the remaining oil, the noodles, the rest of the seasoning packet, the oyster sauce and sugar. Toss well and cook 1-2 minutes.
• Transfer to a serving bowl and sprinkle with scallions to serve.

BEEF WITH SUGAR SNAP PEAS

Steps:

• Cook rice according to the package directions, omitting salt and fat. Cut steak diagonally across grain into thin slices. Combine steak and 1 tablespoon soy sauce; toss to coat. Combine the remaining 1 tablespoon soy sauce, broth, hoisin, and cornstarch; stir well with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add steak mixture; sauté 1 1/2 minutes or until lightly browned. Remove steak from pan. Add onion and ginger to pan; sauté 2 minutes. Add peas and carrot; sauté 2 minutes. Stir in steak mixture; sauté for 30 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Serve immediately over rice. Yield: 4 servings (serving size: 1 cup beef mixture and 1/2 cup rice) NUTRITION PER SERVING CALORIES 361(24% from fat); FAT 9.7g (sat 3g,mono 2.7g,poly 0.6g); PROTEIN 24.3g; CHOLESTEROL 30mg; CALCIUM 98mg; SODIUM 677mg; FIBER 5.1g; IRON 3mg; CARBOHYDRATE 40g

BEEF WITH SUGAR SNAP PEAS

Steps:

• Cook rice according to package direction, except omit any salt and fat (such as butter, oil).
• Cut beef diagonally across the grain into thin slices. Combine steak and 2 tablespoons soy sauce; toss well to coat beef with soy sauce.
• Heat 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.
• Add 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).
• In 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.
• Serve immediately over cooked rice.