Prep 10 mins
Cook 15 mins
A healthy version of the popular Chinese Restaurant dish. Quick and easy to make, too. Serve with steamed rice, egg rolls, pork buns, or whatever Chinese side you desire. I made this recipe up because I saw snow peas on a fantastic sale in the grocery store one day.
- 2 lbs beef steaks (flank or better, or use wild game... I used deer loin)
- 2 lbs snow peas
- 1 red bell pepper
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon szechuan seasoning
- 1⁄2 tablespoon white pepper
- Slice meat into thin strips. Cut against the grain, this will make the final product more tender.
- Trim the stem and string off the two ends of each snow pea pod. These remain tough even after cooked.
- Julienne the red pepper.
- Heat the oil over high heat in a wok or very very large frying pan.
- When oil is almost smoking, add bell pepper and meat and stir-fry. Cook in batches if you have too much meat for effective stir-frying. Add soy sauce after adding meat and after oil has come back up to temperature (30 seconds to a minute on high flame).
- While meat is cooking, season with Szechuan seasoning, white pepper, and salt.
- When meat is cooked, remove to a bowl to rest. Use a slotted spoon so that the drippings and oil stay in the wok or frying pan.
- Add trimmed snow peas and cook until they turn vibrant green. Add more sesame oil and/or soy sauce if the pan gets too dry. Check for done-ness - they should have a satisfying crunch. Mushy or soft snow peas are unappealing.
- Turn off heat and combine the peas and meat. Stir to mix and serve hot.