This Szechuan Beef and Snow Peas stir-fry is a vibrant, restaurant-quality dish that comes together in under thirty minutes. Thinly sliced beef is tenderized with a marinade of soy sauce, sherry, and garlic, then seared to perfection in a hot wok. The beef is reunited with crisp-tender snow peas, sweet onions, and juicy tomato chunks in a rich, glossy sauce thickened with cornstarch. A hint of crushed red pepper adds a gentle kick, balancing the savory umami flavors. It&# 226;ÂÂs an excellent choice for a busy weeknight dinner, offering a satisfying mix of textures and bold flavors. Serve over hot cooked rice for a complete, comforting meal that appeals to the whole family.
Szechuan Beef & Snow Peas
Description
This Szechuan Beef and Snow Peas stir-fry is a vibrant, restaurant-quality dish that comes together in under thirty minutes. Thinly sliced beef is tenderized with a marinade of soy sauce, sherry, and garlic, then seared to perfection in a hot wok. The beef is reunited with crisp-tender snow peas, sweet onions, and juicy tomato chunks in a rich, glossy sauce thickened with cornstarch. A hint of crushed red pepper adds a gentle kick, balancing the savory umami flavors. It&# 226;ÂÂs an excellent choice for a busy weeknight dinner, offering a satisfying mix of textures and bold flavors. Serve over hot cooked rice for a complete, comforting meal that appeals to the whole family.Ingredients
Directions
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Slice the beef across the grain into thin strips.
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In a small bowl, combine 1 tablespoon cornstarch, 1 tablespoon soy sauce, dry sherry, and minced garlic; stir in the beef strips.
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Let the beef marinade stand for 15 minutes to tenderize.
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Meanwhile, in another small bowl, combine 3/4 cup water, the remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce, and crushed red pepper; set aside.
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Heat 1 tablespoon vegetable oil in a hot wok or large skillet over high heat.
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Add the marinated beef to the hot wok and stir-fry for 1 minute until browned; remove beef from the wok and set aside.
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Heat the remaining 1 tablespoon vegetable oil in the same wok over high heat.
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Add the trimmed snow peas and chunked onion; lightly sprinkle with salt and stir-fry for 3 minutes until crisp-tender.
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Return the beef to the wok and add the chunked tomato.
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Pour in the soy sauce mixture and stir constantly until the sauce boils and thickens and the tomato is heated through.
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Serve immediately over hot cooked rice.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 310.0kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 7.6g38%
- Cholesterol 93.1mg32%
- Sodium 81.7mg4%
- Total Carbohydrate 0.6g1%
- Dietary Fiber 0.0g0%
- Sugars 0.6g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, slice the beef while it is partially frozen to make cutting thin strips easier.
You can substitute sirloin, rib eye, or top loin for the boneless tender beef steak.
If you prefer a milder dish, reduce the amount of crushed red pepper or omit it entirely.
This dish is best served immediately while the vegetables are still crisp and the beef is hot.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture.
