Asian Beef & Sugar Snap Peas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Homemade Asian Sauce:
3/4 cup tamari (or low-sodium soy sauce)
8 tablespoons brown sugar
6 garlic cloves, minced
1 tsp teaspoon fresh grated ginger
4 teaspoons rice vinegar
Beef:
4 tablespoons stir fry oil, peanut oil or olive oil.
10 oz mushrooms, sliced thinly
2 Carrots thinly sliced or shredded.
10 oz sugar snap peas
1/2 cup chopped celery (not too thin)
1 medium onion cut into approx. 2 inch cubes.
1/2 cup cashews or peanuts
1 - 1 1/2 pounds beef, thinly sliced (sirloin steak strips, thin sliced sandwich steaks, flank steak, or any other steak)
or
2-3 boneless chicken breasts
4 cups cooked rice
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Directions: |
Directions:Combine all the ingredients for the sauce and set aside.
In a hot skillet or wok, heat 2 tablespoons of oil, stir fry the beef or chicken and remove to a plate.
Add two remaining tablespoons of oil to wok, once hot, stir in onions until color starts to form, then add in the mushrooms. After a couple of minutes add in the carrots, sugar snap peas and celery. Stir fry for about 2 minutes then add the beef or chicken back to the wok with the vegetables. Add the sauce and bring to a simmer (2-3 minutes). Serve over rice |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This recipe is a combination of a few different stir fry recipes that I liked. The great thing is that you can use whatever veggies you have in the crisper with any protein. I use garlic chili sauce on the side to spice it up which is very good and can be added to taste.
Ginger keeps great in the freezer and is cheap. I suggest cutting it into two inch pieces before freezing so that you can grab just what you need when the time comes.
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