Skip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable. Warm up ready-to-serve brown rice and supper is on the table (with one less pan to wash).
Donna Lindecamp Morganton, NC
Snow Peas & Beef Stir-Fry Recipe
Snow Peas & Beef Stir-Fry
½ cup reduced-sodium soy sauce
½ cup sherry or water
2 Tbsp. cornstarch
2 tsp. sugar
2 Tbsp. canola, divided
2 garlic cloves, minced
1 beef top sirloin steak (1 ½ lbs.), thinly sliced
½ lb. sliced fresh mushrooms
1 medium onion, cut into thin wedges
8 oz. fresh snow peas
Hot cooked rice
In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer ¼ cup mixture to a large bowl; stir in 1 Tbsp. oil and garlic. Add beef; toss to coat. Let beef mixture stand for 15 minutes.
Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef.
In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion, cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender.
Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice. 6 servings
(Recipe for Snow Peas & Beef Stir-Fry came from tasteofhome.com)
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