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3 tablespoons soy sauce2 tablespoons rice wine1 tablespoon brown sugar1/2 teaspoon cornstarch1 tablespoon vegetable oil1 tablespoon minced fresh ginger root1 tablespoon minced garlic1 pound beef round steak, cut into thin strips8 ounces snow peasIn a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately. Amount Per Serving Calories: 203 | Total Fat: 10g | Cholesterol: 39mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 203
Total Fat: 10gCholesterol: 39mgSodium: 711mgTotal Carbs: 9.7g Dietary Fiber: 1.5gProtein: 16g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
HELPFUL TIPS AFTER MAKING THIS ALL MY LIFE: Being Asian, I love running into recipes that remind me of things I already make. The most important thing to take from these reviews is to DOUBLE THE SAUCE. My relatives would not want to eat any of these that have made this as is. ...just doesn't taste like anything you'd have at a good restaurant (as this is american chinese, not authentic). Doubling the sauce ingred. was just the right amount of sauce to accompany a side of rice. Don't overcook the steak. Frying until you get a nice brown color is the perfect way to tell if it's done & the estimate times on the recipe are pretty accurate assuming your slices are thin. Any mixture of veggies work (mushrooms, carrots, frozen peas, red peppers, sliced zucchini, water chestnuts) ...or just grabbing a frozen stir-fry bag of veggies. I add half a bag, and use the other half for the crispy orange chicken from this site that I also make when I'm making oriental food for guests. Red Wine VINEGAR is an acceptable substitution, but I'd encourage you to try more recipes on this site using rice vinegar! Was this review helpful? [ YES ] 353 users found this review helpful HELPFUL TIPS AFTER MAKING THIS ALL MY LIFE: Being Asian, I love running into recipes that...
I used a leftover rib eye, cooked to MR, & sliced it thin before sauteeing. I did use sesame oil to saute in, I did double the sauce, I used mirin for the rice wine, added 2 pea size dollops of wasabi, added a half a can of water chestnuts & about a cup each of sugar snap peas, sliced buttons & broccoli. The sauce was semi-bland so I hit it w/ about 1/2 cup of orange juice & a tbp. more of fresh grated ginger....big improvement. Served it over jasmine rice, garnished w/ sliced green onions & toasted sesame seeds. I finished it w/ Pineapple Orange Sorbet (from this site.) & that complemented the dish perfectly. Was this review helpful? [ YES ] 31 users found this review helpful I used a leftover rib eye, cooked to MR, & sliced it thin before sauteeing. I did use sesame...
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