Marry This Pioneer Woman Beef And Snow Peas is a quick and savory recipe, which is made with flank steak and soy sauce. It’s the perfect 20-minute meal, ready in about 20 minutes.
Jump to RecipePioneer Woman Beef And Snow Peas Recipe Ingredients
- 1 ½ lb. Flank Steak, trimmed of fat and sliced thin against the grain
- ½ cup Low Sodium Soy Sauce
- 3 tbsp Sherry or Cooking Sherry
- 2 tbsp Brown Sugar
- 2 tbsp Cornstarch
- 1 tbsp Minced Fresh Ginger
- 8 oz Fresh Snow Peas, ends trimmed
- 5 Scallions, cut into half-inch pieces on the diagonal
- Salt, as needed (use sparingly)
- 3 tbsp Peanut or Olive Oil
- Crushed Red Pepper, for sprinkling
- Jasmine or Long Grain Rice, cooked according to package instructions
How To Make Pioneer Woman Beef And Snow Peas Recipe
- Marinate the Beef: In a medium bowl, whisk together the soy sauce, sherry, brown sugar, cornstarch, and ginger until smooth. Pour about half of this marinade over the sliced beef in a separate bowl and toss to coat. Set the remaining marinade aside.
- Stir-fry the Snow Peas: Heat the peanut or olive oil in a large skillet or wok over high heat until it is very hot and shimmering. Add the snow peas and stir-fry for just 45 seconds until they are bright green and tender-crisp. Immediately remove them from the pan and set them on a plate.
- Cook the Beef: Reheat the pan until it’s very hot again. Working in two batches to avoid overcrowding, add half the beef and scallions. Spread the meat in a single layer and let it cook without stirring for one minute to get a good brown sear. Turn the beef pieces and cook for another 30 seconds, then remove to a plate. Repeat with the remaining beef and scallions.
- Combine and Finish: Return all the cooked beef to the pan. Add the reserved marinade and the cooked snow peas. Stir-fry everything together for about 30 seconds, just until the sauce has thickened and coated everything. Remove from the heat and taste, adjusting with a pinch of salt if needed.
- Serve Immediately: Serve the beef and snow peas immediately over hot cooked rice. Sprinkle with crushed red pepper for a bit of heat, if desired.
Recipe Tips
- How do you get tender stir-fry beef? The most important step is to slice the flank steak very thinly against the grain. This shortens the muscle fibers, making the meat much more tender to chew after its quick cook time.
- What’s the secret to a good sear? Make sure your pan is extremely hot before adding the beef. This allows the meat to brown and caramelize on the outside quickly without overcooking the inside. Cooking in batches prevents the pan from cooling down.
- How do I keep the snow peas crisp? The key is to cook them very briefly. A quick 45-second stir-fry is all they need to become bright green and tender while retaining their signature snap.
- How do I avoid a lumpy sauce? The cornstarch in the marinade acts as the thickener. Before you pour it over the beef, give the reserved marinade a good whisk to ensure the cornstarch hasn’t settled at the bottom.
What To Serve With Beef And Snow Peas
This dish is a classic stir-fry that is best served with:
- Fluffy jasmine or long-grain white rice
- Lo mein noodles or rice noodles
- A side of steamed broccoli
- Spring rolls or egg rolls
How To Store Beef And Snow Peas
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Note that the snow peas will lose their crispness upon reheating.
Beef And Snow Peas Nutrition Facts
- Calories: 320 kcal
- Protein: 25g
- Fat: 15g
- Carbohydrates: 20g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different cut of beef?
Yes. If you can’t find flank steak, sirloin steak or skirt steak are also great options for this stir-fry. The key is to slice them thinly against the grain.
Can I add other vegetables?
Absolutely. Sliced bell peppers, broccoli florets, or water chestnuts would be delicious additions. Add them with the snow peas and adjust the stir-fry time accordingly.
What can I use instead of sherry?
If you don’t have sherry, you can substitute it with dry white wine, rice vinegar, or even apple cider vinegar for a similar acidic note to balance the sauce.
Pioneer Woman Beef And Snow Peas Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings5
minutes15
minutes320
kcalA quick and savory beef and snow pea stir-fry with a rich, glossy sauce, perfect for a weeknight dinner.
Ingredients
1 ½ lb. Flank Steak, sliced thin against the grain
½ cup Low Sodium Soy Sauce
3 tbsp Sherry
2 tbsp Brown Sugar
2 tbsp Cornstarch
1 tbsp Minced Fresh Ginger
8 oz Fresh Snow Peas
5 Scallions, sliced
3 tbsp Peanut or Olive Oil
Crushed Red Pepper (optional)
Cooked Rice, for serving
Directions
- In a bowl, whisk soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half over the sliced beef to marinate.
- Heat oil in a skillet over high heat. Stir-fry snow peas for 45 seconds and remove.
- In the same hot pan, cook the beef and scallions in two batches, searing for about 1 minute per side.
- Return all the beef to the pan. Add the reserved marinade and the cooked snow peas.
- Stir-fry for 30 seconds until the sauce has thickened.
- Serve immediately over rice, sprinkled with crushed red pepper if desired.
Notes
- Slice Thinly: Slicing the steak thinly against the grain is crucial for a tender result.
- Hot Pan: A very hot pan is essential for getting a good sear on the beef without overcooking it.
- Don’t Overcook Snow Peas: Cook the snow peas briefly to keep them crisp and bright green.
- Serve Immediately: This dish is at its best when served hot and fresh, right out of the skillet.
