Best Szechuan Beef Snow Peas Recipes

Szechuan Beef & Snow Peas image

Provided by Tammy Raynes

Categories Beef

Time 1h

Number Of Ingredients 13

1/2 lb boneless tender beef steak (sirloin, rib eye or top loin)
2 Tbsp cornstarch, divided
3 Tbsp kikkoman soy sauce, divided
1 Tbsp dry sherry
1 clove garlic, minced
3/4 c water
1/4 to 1/2 tsp crushed red pepper
2 Tbsp vegetable oil, divided
6 oz fresh snow peas, trimmed
1 medium onion, chunked
salt
1 medium tomato, chunked
hot cooked rice

Steps:

1. Slice beef across grain into thin strips. Combine 1 tablespoon each cornstarch and soy sauce with sherry and garlic in small bowl; stir in beef. Let stand 15 minutes.
2. Meanwhile, combine water, remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce and red pepper; set aside.
3. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 1 tablespoon oil in same pan. Add snow peas and onion; lightly sprinkle with salt and stir-fry 3 minutes.
4. Add beef, soy sauce mixture and tomato. Cook and stir until sauce boils and thickens and tomato is heated through. Serve immediately over hot cooked rice.

SZECHUAN BEEF-SNOW PEAS image

Categories Vegetable

Yield 3-4 servings

Number Of Ingredients 13

Steps:

Slice beef across the grain into thin strips. Combine 1 Tbsp. cornstarch,soy sauce and sherry and one clove of garlic, minced, Stir in beef and let stand 15 minutes. Mix 2 Tbsps. of soy sauce, crushed red pepper and water. Heat 1 Tbsp. vegetable oil in hot wok over high heat. Add Beef; stir-fry 1 min. Remove. Heat 1 Tbsp. oil in same pan. Add 6 Oz. Snow Peas and chunked onion. Sprinkle lightly with salt; stir-fry 3 min. Add beef, soy sauce mixture and chunked tomato. Cook, stirring, until sauce boils and thickens and tomato is heated through. Serve immediately.