Another 2 post kinda day, I’m telling you I have been hitting the New Recipe JACKPOT! I hardly ever have so many keepers. What a good problem to have.
Hungry for Chinese food? Skip Chinese take out…now you can make your own!
Easy and oh-so delicious!
Peppered Beef & Snow Peas
- For Stir Fry:
- 2 pounds Strip Steak, Thinly Sliced Across Grain
- ½ cups Soy Sauce
- 4 Tablespoons Brown Sugar
- 2 Tablespoons Corn Starch
- 1 Tablespoon Fresh Ginger, Minced (don’t Skip This, It Adds Great Flavor! Peel And Mince Remaining Pieces And Freeze For Another Use)
- 2 teaspoons Cracked Pepper
- 1-½ teaspoon Sesame Oil
- Pinch Of Red Pepper Flakes
- 8 ounces, weight Snow Peas, Ends Trimmed Off
- 4 whole Green Onions, Sliced
- 4 Tablespoons Oil
- 5 Tablespoons Water
In a medium bowl, combine soy sauce, brown sugar, cornstarch, ginger, black pepper, sesame oil, and red pepper flakes. Add steak strips to the marinade and toss to coat.
In a large family skillet, heat 2 Tbsp oil over high heat. Add snow peas and cook 1-2 minutes. Remove from skillet and set aside.
Heat 2 more Tbsp of oil. Add beef strips and green onion to skillet (squeeze steak strips out to leave as much of the marinade in the bowl as possible). Cook on one side 1 minute without disturbing. Flip and cook an additional 30 seconds to 1 minute until no longer pink. Remove from skillet and set aside with snow peas.
Using the same skillet, pour in remaining marinade and add 5 Tbsp water. Allow marinade to come to boil until thickened. (get it nice and hot to kill any raw meat germs) Return peas and beef to skillet and toss with sauce.
Serve over baked brown rice. YUMMY!
I have always struggled with sticky rice, not matter how much I rinse the rice, watch the pot, carefully fluff with a fork….my rice is sticky. YUCK!
But, that was before I found this recipe for Brown Rice that you bake in the oven. It turns out perfect everytime!!!!! YAY!
Brown Rice Bake
1-½ cup Brown Basamati Rice
2 cups Chicken Broth
½ cups Water
½ teaspoons Salt
Preheat oven to 350*. Combine brown rice, chicken broth, water and salt in a 8×11 baking dish and cover tightly with foil. Bake 1 hour and 10 minutes. Remove from oven and let sit 5 minutes before removing foil and fluffing with fork.
Dig in! It was so good there is not one speck left…..guess I better double it next time! 🙂
P.S. Pop on over to This Chick Cooks today, she is featuring our Mexican Chicken Salad with Chili-lime Dressing. Thank you for sharing our recipe!
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