RR: PW’s Beef with Snow Peas


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 work on combining all the marinade ingredients in a bowl. I like our stainless steel bowls for this kind of stuff since they don’t stain. I used extra ginger cause, well, we like ginger!

Then slice the steak up nice and thin, and put it in the marinade.

Next, prep the veggies. Trim the ends off the snow peas and give them a good rinse.


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.

Next, heat up some olive oil in a pan. I used 4t to have 1 GHG of healthy oils per serving. Let it get pretty hot, and then dump in your snow peas and stir them around for about 45 seconds.

Then set them aside, and add your meat and green onions to the pan using a straining spoon and leaving most of the marinade in the bowl – don’t get rid of it though! We need it for later.

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.

Once the sauce has thickened a bit (this won’t take long) take it off the heat and pour it over your rice on a plate.

This was the perfect healthy but comforting dinner on a Friday night.  We added a nice glass of Rutherford Ranch Cabernet because it was a long week, and we deserved it! 🙂

This is easy, healthy chinese food people. You can make this at home. Try it!

Monica

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