search saves

Asian Beef With Snow Peas

"Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles." Submitted by: Holly on another site. Thought I'd add a recipe that isn't for the winter holiday season! If you're concerned about the sugar use the Splenda version. This recipe is featured in '30 Minutes to Cook' cookbook from Oxmoor.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
  • Heat oil in a wok or skillet over medium high heat.
  • Stir-fry ginger and garlic for 30 seconds.
  • Add the steak and stir-fry for 2 minutes or until evenly browned.
  • Add the snow peas (thaw and dry frozen ones) and stir-fry for an additional 3 minutes.
  • Add the soy sauce mixture, bring to a boil, stirring constantly.
  • Lower heat and simmer until the sauce is thick and smooth.
  • Serve immediately.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Nana Lee
Contributor
@Nana Lee
Contributor
""Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles." Submitted by: Holly on another site. Thought I'd add a recipe that isn't for the winter holiday season! If you're concerned about the sugar use the Splenda version. This recipe is featured in '30 Minutes to Cook' cookbook from Oxmoor."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. ginny k.
    I just found this recipe and tried it last night. Sorry to say, this was not the best Asian Beef I've made, even after following complete directions.
    Reply
  2. Nana Lee
    "Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles." Submitted by: Holly on another site. Thought I'd add a recipe that isn't for the winter holiday season! If you're concerned about the sugar use the Splenda version. This recipe is featured in '30 Minutes to Cook' cookbook from Oxmoor.
Advertisement