01 December 2014

Beef & Snap Pea Stir Fry

Significantly adapted from this recipe.

I made this last week, and it was so yummy, I really wanted to eat it again. Right away. I was so sad there wasn't more, but I was glad bc there wasn't room in my tummy for more, but I probably would have tried anyway.

I have 3 different stir fry recipes I go to often. This one is super perfect for when your grocery store has a good sale on steak. I used NY strip for this last one, and it was incredible. HEB has a great deal on strips every so often, and I always stock up. bc I love steak like so much.

Marry me. Except not on a wooden cutting board ew.

1 nice-sized steak, sliced thin
~1 lb of sugar snap peas (they're the puffy kind; the flat ones are snow peas)
1 Tablespoon oil of your choosing (but sesame is de bessst)
a thumb of fresh ginger
2 large or 3 small cloves of garlic
a few scallions/chives/green onions
1 C beef broth
1/2 C soy sauce
1-2 Tablespoon cornstarch
red pepper flakes to taste (start with 1/4 teaspoon)
rice (or ramen noodles)
wonton strips

The great thing about this recipe is it stretches one good-sized steak into enough for our family (Ezra is required to eat 3 pieces of meat, so if your kids actually eat meat, you may want to go for two steaks). When I get home from with my like 8 or 9 steaks, I set aside one or two, slice them really thin, and stick them in their own little baggies. You can also freeze the sugar snap peas, but they keep for a while in the fridge too (I've often made them go a week or longer. It probably makes them a little sad, but I'm not a kind mistress to my food).

First thing to do is prep your ginger and garlic. Fresh ginger is not always necessary, but it is here. And it's cheap; don't be scared of it! Try to get some that's young-looking - the skin will look kind of translucent. Much easier to cut. Mince those together and smell. Yum.

Now you should start your rice, or make your ramen. If you're using ramen, don't use the flavor packets, but you could cook it in some extra beef broth. Now is also the time to blanch your snap peas. Heat up plenty of water in a pot; while that's going, get another bowl of nice cold water (the idea behind the cold water is to stop the cooking process quickly so the peas don't overcook). Once the water is boiling, toss the snappies in there and let em boil for two minutes, then drain them and plunk em in the cold water. You can leave them there for now.

Start heating your oil on maybe medium? Medium-high? We have demon burners, so mine's at like a 4, but it's hot enough to make the garlic and ginger sizzle and get fragrant in 20 or 30 seconds. Once it's smelling so yummy, give it a stir and add the beef. The beef should start cooking quickly, so stir it when it starts browning.

While that's cooking, whisk together broth, soy sauce, and cornstarch. Once the steak is just cooked, add the red pepper flakes, then the snap peas, then the broth concoction. Give it a good stir. Once the broth starts to boil, turn off the heat and add the scallions. You're done!

Yay so yummy! I serve it on a bed of rice with wonton strips on top. You can find these at HEB on the salad aisle by the croutons. They are stoooooopid yummy. srsly. I use them to bribe my kid to eat his meat.

Marry me also. #bigamist
Okay that's all.


  1. You're hilarious. If you were famous I would name drop our friendship all the time.

    1. Well I'm so glad I'm not. I think I'm hilarious enough in obscurity.

  2. I'm making this this week! But I forgot to buy wonton strips. Curses!

  3. I'm making this this week! But I forgot to buy wonton strips. Curses!