Beef Stir-Fry with Sugar Snap Peas
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We planned to barbecue on the grill, but we got rainy weather. So, our menu shifted and quickly, I cooked Beef Stir-Fry with Sugar Snap Peas. You can cook this versatile dish, too with ingredients that are easy to find. Filipinos love stir-fried dishes with lots of gravy which can be poured over rice. I used beef sirloin strips and sugar snap peas for this recipe.
Sugar snap peas are a cross between snow peas and garden peas, according to The Kitchn. Its texture is crunchy and flavor is sweet. In the Philippines, I loved to find these fresh, in the Baguio market. These can be eaten raw or in a simple stir-fry, with or without meat. You can also cook it with fish and seafood, noodles, or a combination of other vegetables.
I coated the beef with cornstarch. I watched the strips sizzle in the skillet, while the cornstarch helped sear and seal in the flavors. The savory scent of ginger and garlic in the sauce base was incredible. I tossed in the sugar snap peas and mixed it together with the glistening beef, which by then had a dark, slightly thickened gravy. I gave it a turn around the pan, and in minutes supper was ready to be served.
Stir frying was a good idea. The wok was the canvas. Amidst the hot, searing vegetable oil, you simply throw in everything quickly. This stir-fry smelled of a great mix of Asian flavors, and went straight to the family table, served with rice. It was sheer home-cooked goodness.
Beef Stir-Fry with Sugar Snap Peas
- Large skillet or wok : 12 to 14 inches in diameter
- 1 Tablespoon cornstarch
- 1 pound beef sirloin, cut into 2-inch strips; or use tenderloin, or skirt steak
- 4 Tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 whole medium-sized onion, sliced
- 1 knob (1 inch) fresh ginger, peeled, sliced thin
- 2 Tablespoons soy sauce
- ½ cup beef broth
- 2 cups sugar snap peas, washed, stem and edges trimmed
- ½ cup chick peas or garbanzos (canned); drained
- ½ teaspoon sesame oil
- ½ teaspoon salt
- steamed rice
- Coat the beef strips with cornstarch. Set aside.In a large skillet or wok, over medium-high heat, add the cooking oil.When oil is hot enough in 1 to 2 minutes, add the garlic, onions, and ginger.Stir around the skillet till onions are soft for about 2 minutes.
- Add the beef strips to the skillet. Stir-fry around the skillet till the meat turns from pink to brown in about 5 minutes.
- Pour the soy sauce and the broth to the skillet. Simmer for 8 minutes more.Add the sugar snap peas and chick peas. Blend the vegetables and beef well. Season with salt and sesame oil. Cook for 2 minutes more. Serve warm with rice.
- This is a versatile stir-fry dish. You can add other vegetables - legumes or greens in season.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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