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Beef & Snow Peas Chinese Style

  Beef round 1 Pound
  Rice 1 Cup (16 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Cornstarch 1 Tablespoon
  Soy sauce 2 Tablespoon
  Dry sherry 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Snow pea pods 1⁄2 Pound
  Water 1 Cup (16 tbs)
  Vegetable oil 3 Tablespoon
  Canned water chestnuts 8 Ounce, drained and sliced (1 Can)
  Chopped green onion 2 Tablespoon (With Tops)
  Pimiento strips 2 Tablespoon

Chill meat in freezer until slightly firm.
Cook rice with 2-1/2 cups water, 1 teaspoon salt and butter or margarine according to package directions.
Cut meat diagonally across the grain into very thin slices.
Mix 1 tablespoon cornstarch, soy sauce, sherry, sugar and 1/2 teaspoon salt.
Pour over meat and mix well.
Snap off tips of fresh snow-pea pods and remove strings.
Blanch one minute in boiling water, rinse in cold water and drain well.
Heat oil in large skillet or wok until very hot.
Add snow-pea pods.
Cook and stir until pea pods are tender, but still crisp, 4 to 5 minutes.
Remove from pan.
Drain beef; reserve marinade.
Add beef to skillet or wok.
Cook and stir until meat is brown, 3 to 4 minutes.
Stir in pea pods and water chestnuts.
Combine 1 tablespoon cornstarch and water with meat marinade; mix well.
Pour over meat mixture.
Cook and stir until sauce is thickened and clear.
Stir green onion and pimiento into cooked rice and serve with meat mixture

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Beef & Snow Peas Chinese Style Recipe