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Beef with Snow Peas
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Submitted by:
Jimmy |
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Wok cooking doesn't get any simpler than it does with this classic Chinese recipe |
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INGREDIENTS:
- 6 ounces , Round Steak Sliced into 1 1/2 inch Strips
- 2 teaspoon(s) , Cornstarch
- 1 teaspoon(s) , Sugar
- 2 teaspoon(s) , Soy Sauce
- 2 tablespoon(s) , Water
- 4 teaspoon(s) , Peanut Oil
- 2 large , Green Onions
- 1/2 teaspoon(s) , Garlic Minced
- 18 large , Snow Peas Trimmed with Strings Removed
- 1 large , Green Bell Pepper Sliced into 1/8 inch Strips
- 1/2 cup(s) , Beef Broth
- 1 teaspoon(s) , Cornstarch
- 1 tablespoon(s) , Water
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| Instructions: |
Slice the round steak into 1/4-inch strips. Set aside.
Combine the first measure of corn starch and water together with sugar and soy sauce; mix until the corn starch is completely dissolved. Add the beef strips; toss to coat each piece. Marinate at room temperature for 15-20 minutes.
Heat a wok or heavy skillet over high heat. When hot, pour in 2 tsp peanut oil; swirl to coat surface. Stir-fry beef strips until they are no longer pink. Remove from wok and set aside.
Add the spring onions and garlic; stir-fry for 30 seconds. Add snow peas and green pepper strips; stir-fry for another 30 seconds. Pour in the beef broth. Continue cooking on high until peppers are barely tender (about 1 minute).
In a small bowl, combine the second measure of corn starch and water to create a slurry. Return the beef strips to the wok; add the corn starch slurry so that it glazes the meat and vegetables. (Sauce will thicken.)
Serve hot atop or alongside steamed white rice. |
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