This Beef And Snow Peas recipe comes from The Pioneer Woman, and I do love her recipes. The picture on her blog for sure looks better. Don’t you all wish you were her? Just a little? Maybe not want to actually BE her, but have her success. I do. *Sigh*
Anyway, I’m still not sure how I really feel about this meal. It was good, it was a nice change from chicken, snow peas are yummy, buy it was just not all there for me. Now, I really did enjoy this. It was a yummy sauce, the beef was thin and tender, the snow peas were crisp, so it really was a great meal. I would totally make it again, but with a few changes.
I thought it need more sauce, a little more flavor to the sauce (maybe not skip the red pepper?) and I’d love a few more veggies. In fact, I’d love to throw in some red pepper and carrots. To me that would be perfect. I did add toasted sesame seeds in place of the green onion. We are more toasted sesame people.
So, pretty much I say make it. Double or even triple the sauce, don’t leave out the red pepper and throw in a few extra veggies. Let me know how it goes.
Recipe by The Pioneer Woman
Are Snow Peas And Sugar Snap Peas The Same?
Snow peas are flatter and much less sweet than a sugar snap pea.
Are Snow Peas A Healthy Vegetable?
Snow peas are quite nutritious and contain a fair amount of fiber and antioxidants.
Snow peas are a good source of vitamins B1, B2, B3, C and K.
Is There Another Name For Flank Steak?
Sometimes Flank steak is called “London Broil”, or 5 Skirt steak.
Flank steak is a long, flat cut of beef that is considered to be one of the cheapest and toughest cuts but has lots of flavour.
It’s best suited to braising and will benefit from marinating, and is usually cut into thin slices for fajitas, stir-fries, or even an at-home Philly cheesesteak.
Beef And Snow Peas
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Beef and Snow Peas
Recipe by The Pioneer Woman
- 1-½ pound Flank Steak Trimmed Of Fat And Sliced Very Thin Against The Grain
- ½ cups Soy Sauce Low Sodium
- 3 Tablespoons Sherry Or Cooking Sherry
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Ginger Minced Fresh
- 8 oz. Snow Peas Fresh , Ends Trimmed
- 5 Scallions whole, Cut Into Half-inch Pieces On The Diagonal
- Salt As Needed use Sparingly
- 3 Tablespoons Oil Peanut Or Olive
- Red Pepper Crushed, For Sprinkling
- Rice Jasmine Or Long Grain, Cooked According To Package
- In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger.
- Add sliced meat to bowl and toss with hands.
- Set aside.
- Heat oil in a heavy skillet (iron is best) or wok over high heat.
- Add snow peas and stir for 45 seconds.
- Remove to a separate plate. Set aside.
- Allow pan to get very hot again.
- With tongs, add half the meat mixture, leaving most of the marinade still in the bowl.
- Add half the scallions.
- Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.)
- Turn meat to the other side and cook for another 30 seconds.
- Remove to a clean plate.
- Repeat with other half of meat, allowing pan to get very hot again first.
- After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas.
- Stir over high heat for 30 seconds, then turn off heat.
- Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
- Serve immediately over rice.
- Sprinkle crushed red pepper over the top to give it some spice.