Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

Chinese pea pods with beef

Ingredients Nutrition

  • 1 12 lbs beef roast or 1 12 lbs steak, sliced thin on the diagonal
  • 4 tablespoons soy sauce, divided (reduced sodium)
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 teaspoon fresh minced garlic
  • 2 carrots, sliced thin on the diagonal
  • 12 lb mushroom, sliced
  • 1 medium onion, sliced
  • 1 (8 ounce) can water chestnuts, drained
  • 1 12 cups water
  • 1 ounce Lipton Onion Soup Mix
  • 3 tablespoons cornstarch
  • 1 lb fresh pea pods or 1 lb snow peas
  • 14 cup peanut oil or 14 cup sesame oil, divided


  1. Mix 2 Tb. soy sauce, fresh ginger and garlic. Toss sliced beef to coat and allow to marinate 1 hour.
  2. In large skillet or wok, heat 2 Tb. oil until hot. Brown meat, and remove to drain.
  3. Heat remaining 2 Tb. oil in pan until hot. Add carrots and stir fry 2 minutes. Add in onions and stir fry an additional 2 minutes. Add in mushrooms and cook an additional 1-2 minutes.
  4. Add in snow peas or pea pods, onion soup mix, and 1 cup water. Cover and simmer 2-3 minutes.
  5. Whisk together remaining 1/2 cup water, cornstarch, and remaining 2 Tb. soy sauce. Stir into beef and vegetable mixture, and stir constantly until sauce is thickened and bubbly.
  6. Stir in reserved meat and serve over chow mein or yakisoba noodles, or steamed or fried rice.