Stir-Fry Beef & Snow Peas

Author: chefs-mate Cooking Method: Frying, Stir Frying Cuisine: Global Courses: Main Courses

Difficulty: Advanced

Servings: 4 Calories: 495

Description

This vibrant Stir-Fry Beef & Snow Peas dish brings restaurant-quality flavors to your home kitchen in under 30 minutes. Tender strips of sirloin steak are marinated for maximum flavor and then seared to perfection alongside crisp-tender snow peas, carrots, baby corn, and straw mushrooms. The vegetables are tossed in a savory, slightly sweet sauce made with soy sauce, rice wine, and a touch of cornstarch for a glossy finish. Served over chewy cellophane noodles, this meal is a complete package of texture and taste.

Directions

Partially freeze the steak to firm it up, then slice diagonally across the grain into thin strips.
In a medium bowl, whisk together 2 teaspoons of cornstarch and 1 tablespoon of soy sauce until smooth.
Add the sliced steak to the bowl and stir to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours, stirring occasionally.
Heat a wok or large skillet over medium-high heat. Pour 1/2 cup of oil around the top of the wok, tilting to coat the sides. Heat for 2 minutes.
Add the uncooked cellophane noodles a small amount at a time, stirring constantly. Fry for 2-3 seconds until the noodles expand and turn white.
Remove the noodles with a slotted spoon and drain on paper towels. Arrange them in a ring on a serving platter. Drain excess oil from the wok.
Add the snow peas to the hot wok and stir-fry for 2 minutes. Remove from the wok and arrange around the edges of the noodles on the platter.
Pour 2 tablespoons of oil around the top of the preheated wok, coating the sides. Heat for 2 minutes.
Add the marinated steak and ginger slices to the wok. Stir-fry for 4-5 minutes until the steak is no longer pink. Remove from the wok and set aside.
Pour 1 tablespoon of oil around the top of the preheated wok, coating the sides. Heat for 2 minutes.
Add the carrots, baby corn, and straw mushrooms to the wok. Stir-fry for 3 minutes.
In a small bowl, combine 1 teaspoon of cornstarch, 2 tablespoons of soy sauce, and 2 tablespoons of rice wine. Stir until the cornstarch is fully dissolved.
Pour the cornstarch mixture into the wok with the vegetables. Stir-fry for 1 minute until the sauce thickens and coats the vegetables.
Return the cooked steak and ginger to the wok. Stir-fry for another minute until everything is thoroughly heated.
Spoon the beef and vegetable mixture into the center of the platter, nestled within the ring of noodles. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 495kcal

% Daily Value *
Total Fat 33.5g52%
Saturated Fat 6.5g33%
Cholesterol 24mg8%
Sodium 423mg18%
Total Carbohydrate 33.2g12%
Dietary Fiber 6g24%
Sugars 9g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Stir-Fry Beef & Snow Peas