Sunday, August 9, 2009

Sugar Snap and Beef Stir Fry

This is another great "Chinese Food at Home" recipe! Pam, over at For the Love of Cooking, has not disappointed me yet. I always know I'm going to love her recipes. This dish had an incredible flavor and was really easy to make. My one suggestion wold be to let your meat sit in the marinade for as long as possible. A very busy day (and a scattered mind) resulted in mine marinating for only about an hour and a half. It was wonderful, but would be so much better if allowed to sit longer, as Pam suggests.

Hope everyone is doing well! I haven't had as much time to post comments as I would like, but I am still checking out your blogs to get wonderful dinner ideas for my family! I promise to be better about checking in on your sites once I grow more accustomed to the new schedule!

Sugar Snap and Beef Stir Fry
For the beef marinade:
1 lb flank steak, thinly sliced against the grain
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 tablespoon sesame oil
1 teaspoon chili sauce
1/4 teaspoon white sugar
1 clove of garlic, minced

(Combine all ingredients in a large zip lock bag and place in refrigerator for 1-6 hours.)

For the stir fry veggies:
Sugar snap peas, trimmed
Broccoli florets, steamed until tender
1/4 cup of shredded carrots
2-3 baby bell peppers, sliced
1/4 red onion, sliced
2-3 green onions, sliced (divided)
1 clove of garlic, minced
1-2 teaspoon fresh ginger, grated

(Steam broccoli florets. Clean and chop all vegetables then set aside until ready to cook.)

For the sauce:
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons white sugar
2 teaspoons hoisin sauce
1 teaspoon chili sauce

(Combine all ingredients and whisk until mixed thoroughly. Set aside.)

Remaining ingredients:
Sesame oil (to cook meat and vegetables)
Sesame seeds (garnish)
Brown rice, prepare according to the directions (I used white rice to keep my husband happy!)

Heat 1 teaspoon of sesame oil in a large skillet over medium high heat. Add beef to the pan; stir fry for 2 minutes or until done. Place beef in a bowl and set aside. Add the last remaining teaspoon of sesame oil to the pan. Add onion and sauté 1 minute. Add the remaining vegetables along with half of the green onions, and sauté for 2-3 minutes. Add minced garlic and freshly grated ginger, cook stirring continuously for 45 seconds. Add beef and stir fry sauce then cook for an additional minute or until thoroughly heated. Serve over brown rice and garnish with green onions and sesame seeds.

Source: For the Love of Cooking

13 comments:

  1. Popping in from SITS....
    This sounds yummy.
    I shall give it a try this coming week. Thanks :-)

    Have a beautiful day

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  2. Yumm... this sounds very good. I'm with you. Will have to give this a try as well!

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  3. This has been on my list too since I saw it on Pams blog. Yours looks delicious! Thanks for the reminder.

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  4. Mom made mention of how delicious this was!!! I'll definitely be trying it soon...we loved your Beijing Beef recipe and I can't wait to try this one, too, since you said it's another good "at home version".

    Thinking of you and wishing you good luck tomorrow!

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  5. This sounds so good! I need to check out Pam's site.

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  6. So simple dish with so good looking! Love to have a piece of this!

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  7. This sounds wonderful! I'm definitely going to add this to my menu! Thanks for sharing another great dinner recipe!!!

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  8. This recipe is right up my alley! I'll have to go check out Pam's blog.

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  9. i love stirfry's like this, very tasty!

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  10. This looks SO good. I adore sugar snap peas!

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  11. Yes, snap peas are my favorite & so is beef!
    thanks for sharing this!

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