This Szechuan Beef and Snow Peas dish is a vibrant, quick-cooking meal that captures the bold flavors of Chinese cuisine. The lean beef is marinated to ensure tenderness, then quickly stir-fried with fresh snow peas and aromatic garlic. A spicy kick from crushed red pepper balances the savory soy sauce, creating a rich, glossy coating that clings to every bite. The addition of tomato adds a subtle sweetness and depth, while the cornstarch creates a perfect velvety sauce. Ideal for busy weeknights, this recipe comes together in under 30 minutes. Serve it hot over steamed rice to soak up the delicious juices. Its a satisfying, protein-packed dinner that brings restaurant-quality flavor to your home kitchen without the fuss.
Szechuan Beef & Snow Peas
Description
This Szechuan Beef and Snow Peas dish is a vibrant, quick-cooking meal that captures the bold flavors of Chinese cuisine. The lean beef is marinated to ensure tenderness, then quickly stir-fried with fresh snow peas and aromatic garlic. A spicy kick from crushed red pepper balances the savory soy sauce, creating a rich, glossy coating that clings to every bite. The addition of tomato adds a subtle sweetness and depth, while the cornstarch creates a perfect velvety sauce. Ideal for busy weeknights, this recipe comes together in under 30 minutes. Serve it hot over steamed rice to soak up the delicious juices. Its a satisfying, protein-packed dinner that brings restaurant-quality flavor to your home kitchen without the fuss.Ingredients
Directions
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Slice beef across the grain into thin strips.
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In a small bowl, combine the cornstarch, soy sauce, sherry, and minced garlic.
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Stir beef strips into the marinade and let stand for 15 minutes.
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Meanwhile, in a separate small bowl, combine water, remaining cornstarch, remaining soy sauce, and crushed red pepper. Set aside.
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Heat 1 tablespoon oil in a wok or large skillet over high heat.
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Add beef strips and stir-fry for 1 minute until browned; remove from pan and set aside.
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Heat remaining 1 tablespoon oil in the same pan over high heat.
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Add snow peas, onion, and a light sprinkle of salt; stir-fry for 3 minutes until crisp-tender.
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Return beef to the pan along with the chunked tomato.
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Pour in the soy sauce mixture and cook, stirring 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 307.8kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 7.6g38%
- Cholesterol 93.1mg32%
- Sodium 81.7mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- 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 texture, ensure the beef is sliced thinly against the grain. This shortens the muscle fibers, making the meat more tender.
If fresh snow peas are unavailable, you can substitute with sugar snaps or broccoli florets.
Dry sherry can be replaced with dry white wine or a splash of rice vinegar if preferred.
Adjust the amount of crushed red pepper to suit your heat tolerance.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
