Stir Fry Beef And Snow Peas Recipe
Stir fry beef and snow peas is prepared with sirloin beef strips. Marinated with soy sauce and cooked with corn, mushrooms and snow pea pods, the stir fry beef is flavored with ginger root and rice wine. Wok cooked, the beef stir fru with snow peas is great as a side, especially for oriental meals.
Ingredients
1 pound boneless sirloin steak
1 tablespoon soy sauce
2 teaspoons cornstarch
2 carrots, scraped
1/4 cup peanut or vegetable oil
1 (2 ounce) package cellophane noodles
1 (6 ounce) package frozen snow pea pods, thawed and drained
2 tablespoons peanut or vegetable oil
2 slices gingerroot
1 tablespoon peanut or vegetable oil
1 (15 ounce) can baby corn cobs, drained
1 (15 ounce) can straw mushrooms, drained
2 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoon cornstarch
Directions
Partially freeze steak; slice steak diagonally across grain into 2 x 1/4 inch strips.
Combine soy sauce and 2 tea spoons cornstarch; pour over steak, and marinate 1 hour at room temperature or 8 hours in refrigerator.
Cut 4 or 5 lengthwise triangular grooves 1/8 inch deep at even intervals down length of carrots.
Slice carrots 1/8 inch thick.
Set aside.
Pour 1/4 cup oil into preheated wok; heat oil to about 325°.
Add cellophane noodles, a small amount at a time; fry 2 or 3 seconds or until noodles expand and turn white.
Remove from wok, and drain on paper towels.
Arrange around border of serving platter.
Drain oil from wok.
Add snow pea pods to wok; stir fry 1 to 2 minutes.
Remove from wok, and arrange around inside border of cellophane noodles.Pour 2 tablespoons oil around top of wok, coating sides.
Add gingerroot and steak; stir fry 4 to 5 minutes.
Remove from wok.
Pour 1 tablespoon oil around top of wok, coating sides.
Add carrots, corn,and mushrooms; stir fry 2 to 3 minutes.
Combine last 3 ingredients, stirring well; add to carrot mixture, and cook until thickened, stirring constantly.
Stir in steak.
Pour steak mixture into center of platter.
Combine soy sauce and 2 tea spoons cornstarch; pour over steak, and marinate 1 hour at room temperature or 8 hours in refrigerator.
Cut 4 or 5 lengthwise triangular grooves 1/8 inch deep at even intervals down length of carrots.
Slice carrots 1/8 inch thick.
Set aside.
Pour 1/4 cup oil into preheated wok; heat oil to about 325°.
Add cellophane noodles, a small amount at a time; fry 2 or 3 seconds or until noodles expand and turn white.
Remove from wok, and drain on paper towels.
Arrange around border of serving platter.
Drain oil from wok.
Add snow pea pods to wok; stir fry 1 to 2 minutes.
Remove from wok, and arrange around inside border of cellophane noodles.Pour 2 tablespoons oil around top of wok, coating sides.
Add gingerroot and steak; stir fry 4 to 5 minutes.
Remove from wok.
Pour 1 tablespoon oil around top of wok, coating sides.
Add carrots, corn,and mushrooms; stir fry 2 to 3 minutes.
Combine last 3 ingredients, stirring well; add to carrot mixture, and cook until thickened, stirring constantly.
Stir in steak.
Pour steak mixture into center of platter.
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