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home > recipes > meat > stir-fried beef with snow peas and green pepper
Stir-fried Beef with Snow Peas and Green Pepper 6 oz flank steak, well trimmed of fat * 2 t cornstarch 1 t sugar 2 t low sodium light soy sauce 2 T water 1 T vegetable oil 2 scallions, cut lengthwise and sliced diagonally to make 1 inch pieces 1/2 t minced garlic 18 small snow peas, trimmed, strings removed 1 medium-sized green pepper, sliced lengthwise into 1/8 inch strips 1/2 c unsalted beef broth * 1 t cornstarch 1 T water Cut the meat into 1/4 inch strips. Mix together the 2 t cornstarch, sugar, soy sauce and 2 T water until cornstarch is dissolved. Add beef strips and toss well to coat each piece. Marinate beef at room temperature for 15 to 20 minutes. Heat wok or heavy skillet over high heat for 1 minute. When a drop of water sizzles immediately on contact with pan, slowly pour in 2 t oil and swirl pan to coat surface. Turn heat down to medium. Add beef strips and toss lightly with a metal spatula. Cook, stirring and lightly tossing constantly, to seperate the strips just until meat is pale pink, about 1 to 1 1/2 minutes. Transfer with spatula to platter. Add remaining oil and swirl pan once again to coat. Turn heat to medium-high, add scallions adn garlic, and stir-fry for 30 seconds. Add snow peas and green pepper; stir fry for another 30 seconds. Stir in broth, turn heat to high and continue to stir-fry just until peppers are barely tender, about 1 minute. In small bowl combine cornstarch and water until cornstarch is completely dissolved. Return beef to pan and add cornstarch mixture. Mix well so that glaze covers meat and vegetables. Serve at once, over brown rice. * Chicken can be used in place of the sirlion steak. I use one or two boneless chicken breasts and chicken broth instead of the beef broth. Amy Guennewig Illinois, USA A three- to four- to five-hour experience with nothingness. -Fredric Glezer. U.S. literacy lobbysit, librarian. Quoted in Newsweek (December 1986) on watching television.

Stir-fried Beef with Snow Peas and Green Pepper


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(posted September 24, 1995)

Stir-fried
Beef with Snow Peas and Green Pepper

6 oz
flank steak, well trimmed of fat *
2 t
cornstarch
1 t
sugar
2 t low sodium
light soy
sauce
2 T water
1 T vegetable oil
2 scallions, cut lengthwise and sliced diagonally to make 1 inch pieces
1/2 t minced
garlic
18 small
snow peas, trimmed, strings removed
1 medium-sized
green pepper, sliced lengthwise into 1/8 inch strips
1/2 c unsalted
beef broth *
1 t
cornstarch
1 T water

Cut the meat into 1/4 inch strips.

Mix together the 2 t
cornstarch, sugar, soy
sauce and 2 T water until cornstarch is dissolved. Add beef strips and toss well to coat each piece. Marinate beef at room temperature for 15 to 20 minutes.

Heat
wok or heavy skillet over high heat for 1 minute. When a drop of water sizzles immediately on contact with pan, slowly pour in 2 t oil and swirl pan to coat surface. Turn heat down to medium. Add beef strips and toss lightly with a metal spatula. Cook, stirring and lightly tossing constantly, to seperate the strips just until meat is pale pink, about 1 to 1 1/2 minutes. Transfer with spatula to platter.

Add remaining oil and swirl
pan once again to coat. Turn heat to medium-high, add scallions adn garlic, and stir-
fry for 30 seconds. Add snow peas and green pepper; stir fry for another 30 seconds. Stir in broth, turn heat to high and continue to stir-fry just until peppers are barely tender, about 1 minute.

In small bowl
combine cornstarch and water until cornstarch is completely dissolved. Return beef to pan and add cornstarch mixture. Mix well so that glaze covers meat and vegetables. Serve at once, over
brown rice.

*
Chicken can be used in place of the sirlion steak. I use one or two boneless chicken breasts and chicken broth instead of the beef broth.


Amy Guennewig
Illinois, USA

A three- to four- to five-hour experience with nothingness.
-Fredric Glezer. U.S. literacy lobbysit, librarian. Quoted in Newsweek (December 1986) on watching television.






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from Toronto, Canada wrote:2  1

good, taste it nice
5 starsAugust 1, 2000


 
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