We love Chinese food, and stir fry is definitely a staple around our house, so when The Pioneer Woman posted her recipe for Beef with Snow Peas, I jumped on it. We had tried a beef with broccoli recipe from Cooking Light a while ago, and weren’t super impressed, so I was still looking for a solid, and relatively healthy, Chinese take-out substitute. This recipe definitely satisfies that need! We made a half recipe, and Nate ate 2 servings, so we have about a serving left over.
It’s fairly salty, so if you’re worried about that I recommend using low sodium soy sauce or replacing some of that soy sauce with water.
Start by getting your rice going. We used our favorite short grain brown rice, and I made it on the stove-top because I didn’t want to wait for our rice cooker to cook it.
Then slice the steak up nice and thin, and put it in the marinade.
Then clean and slice the green onions. I cut them a bit smaller than Ree recommends…mostly because I wasn’t paying attention, but they’re perfectly good this small! They’d be great cut larger on a diagonal like Ree recommends too.
Ree recommends doing the meat in halves,and if you’re making the full recipe I recommend this as well, but since I was only making a half recipe I didn’t need to do that.
Arrange the meat in the pan, but don’t stir it around for a good minute or so. If you leave it alone it gets nice and brown and caramelized. Then flip it over and cook for another 30 seconds. Once it’s cooked through, add your snow peas and the rest of the marinade.
This is easy, healthy chinese food people. You can make this at home. Try it!