Stir fry sauces typically taste too much like soy sauce for my liking, but the soy sauce does not overpower in this recipe! Once the sauce mixes with the ginger and the garlic magic happens! Don agreed! This dish is a winner and the sauce is the star!
I have to fess up about the photos with this post or you'll think you are going crazy when you see the ingredient list, because it is not going to match the pictures. I'll replace the pics eventually...maybe, or not...who knows, but I wanted to get y'all this recipe because it is soooo good!
Anyway, someone forgot to pick up sugar snap peas at the grocery store, and totally didn't even think about them until she was ready to put them in the pan! Hmmmm....I wonder who that could be? They were on my list and everything, but somehow they got deleted and never made it into my basket <sigh>. This is what happens after you turn 40. You've been warned...
Soooo, I subbed in what I had on hand, which was little baby peas. We missed the sugar snap peas, but this dish is delicious no matter what, so whatever! I served this over some white rice for the hubs, and I enjoyed it sans rice because I'm watching my carb intake. The beef with vegetables and a little sauce were just as tasty with a garden salad.
Beef Stir Fry with Vegetables
- 6 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 1 cup white rice
- 2 cups water
- 1 teaspoon chicken base - I use Better Than Bouillon
- salt and pepper
- 2 tablespoons unsalted butter
- 8 ounce container fresh mushrooms, sliced
- 1/2 red pepper, sliced into thin strips
- 1 small onion sliced
- 8 ounces sugar snap peas, or whatever vegetable you have on hand if you are like me and forget to the snap peas at the store!
- 1 tablespoon freshly minced ginger
- 1 tablespoon freshly minced garlic
- 1 pound beef round steak cut into strips for stir fry
- Combine 6 tablespoons soy sauce, 4 tablespoons rice wine vinegar, 2 tablespoons packed brown sugar, and 1 tablespoon cornstarch and mix well until the sugar and cornstarch dissolve. Set aside.
- If you are serving this over rice, go ahead and get that started first by melting 2 tablespoons butter in a saucepan over medium heat. Add 1 cup rice and cook until toasted, stirring as needed. Add 2 cups water and a teaspoon of chicken base. Bring this to a boil, cover and reduce heat to mid low. Cook for about 15 minutes until all the liquid is absorbed. Remove from heat and set aside until ready to use.
- While the rice is cooking you can go ahead and prepare the veges and the beef. Melt 2 tablespoons butter in a large skillet over medium heat and add the mushrooms with a pinch of salt and pepper. Let the mushrooms cook until they start to release their juices, about 3-5 minutes, and then toss in the red peppers, onions, and sugar snap peas. Cook until vegetables start to get a little tender or how you like them. About 3-5 minutes. I like them to have just a little crispness in them. Remove to a plate and set aside.
- In the same pan over mid-high heat, add the beef and salt and pepper to your liking. Let the beef sear on one side. This will only be a couple minutes and then you can add 1 tablespoon garlic and 1 tablespoon ginger and stir. Try to flip the meat over to cook on the other side. Don't worry if the ginger sticks to the pan a little, but turn the heat down if anything starts to burn. When the meat is cooked to your liking, we like it rare, add the vegetables and the prepared sauce. Stir to deglaze the pan. Scrape up any bits stuck to the pan and let this come to a boil. Reduce the heat and simmer for about 5 minutes until the sauce is thickened. Serve over the reserved rice and enjoy!
Prep Time: 10 mins.
Total time: 20 mins.
Tags: beef, stir fry, vegetables, ginger, sauce, main, rice, Asian, sweet, tangy
recipe inspired by allrecipes.com Asian Beef with Snow Peas
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