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Beef & Snow Peas Chinese Style Recipe
|Beef round||1 Pound|
|Rice||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|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|
Serving size: Complete recipe
Calories 2245 Calories from Fat 852
% Daily Value*
Total Fat 96 g147.3%
Saturated Fat 28.7 g143.5%
Trans Fat 0 g
Cholesterol 216.3 mg
Sodium 5028.5 mg209.5%
Total Carbohydrates 207 g69.1%
Dietary Fiber 12.4 g49.6%
Sugars 13.7 g
Protein 120 g240.2%
Vitamin A 53.4% Vitamin C 278.6%
Calcium 28.3% Iron 68%
*Based on a 2000 Calorie diet
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