Beef with Snow Peas Anita & Warren

A few changes have been made to this recipe since first published. I used to use KA-ME Hoi Sin, but switched to Kikkoman Teriyaki Baste and Glaze. KA-ME couldn't guarantee its sauce was nut-free. The Teriyaki sauce has been just as good. We also used peanut oil, and have since switched to vegetable oil. For a variation, you can make this with chicken. For Chicken with Snow Peas, we like to add more vegetables like red peppers and carrots. We cook each vegetable separately because they seem to stay much crisper. Of course some people like nuts, mushrooms, bean sprouts, water chestnuts and other bizarre things that detract from the original recipe. Hey, it's your life!

1 to 2 pound top round steak, preferably less than 1/2-inch thick
Hoisin sauce (I use Kikkoman Teriyaki Baste and Glaze)
soy sauce
vegetable oil
snow peas (I use about a handful or two, depends on the price and season)

Trim the fat off the meat and cut into bite-size morsels. Slice across grain (easier if it is partially frozen). Marinate at least 30 minutes (the longer, the better: all day is fine), in about 4 tablespoons Hoisin sauce and 2 tablespoons soy sauce. You can't use too much.
Clean up the snow peas by washing and snipping off the ends. Dry them off.
Start rice just before the next step.
The following instructions presume the use of a wok. If you don't have one, I suggest you get one. They are great. Although NEVER use two at once in Cresson, although it was Craig's fault.

Put a little oil in the wok, cover the bottom, and preheat to 325 degrees for 2 minutes. Stir-fry snow peas for about a minute, they will turn bright green. Remove quickly.
Add more oil if necessary, cook meat (in two parts if you have a lot), stirring gently until not red.
Create cornstarch mixture by combining 1 tablespoon cornstarch into 1/2 cup cold water. Return snow peas to pan. Slowly stir in cornstarch mixture until sauce boils and is clear.

Serve over rice.

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