Snow Pea Recipe Asian Snow Pea Recipe Asian Beef
Mongolian beef is a quick and easy dinner your family unit volition dearest! No one tin can resist these tender pieces of flank steak with crispy edges, coated in a mouth-watering sweet and viscous sauce.
Add snowfall peas for a vibrant, kid-pleasing veggie, and serve with whatever type of rice that you like.
Call me crazy, merely I've always had a soft spot for P.F. Chang's, specifically their double pan-fried noodles. Of class information technology isn't the healthiest–I'grand non certain anything on their menu is–only every bit splurges go, noodles fried twice are a practiced one.
Old habits die difficult, but my double pan-fried noodle affair sputtered out all of a sudden a few months ago. For my birthday, my husband and I had snuck away to lunch, heading to our local P.F. Chang'south for the outset time in more than five years. Scanning the carte du jour, my eyes kept wandering, non seeing what they expected to see. More than scanning. A pout, followed by a closer read. Soon it became clear: the pan-fried noodles are no more. Cue panic.
OK, truthfully, there was no panic. We said "oh well" and chose an appetizer and 2 items from the lunch menu. I ordered something forgettable. My husband, one of those people with the admirable however abrasive skill of always ordering the best thing, chose the Mongolian beef. It was delicious.
And I knew immediately I would need to learn to make it at home.
Fortunately, that turned out to exist pretty straightforward!
Ingredients
This copycat Mongolian beef is easy to make with elementary ingredients. Hither's a summary if you're at the store or making a list. See the total recipe below for detailed amounts and instructions!
- Flank steak
- Corn starch
- Canola or vegetable oil
- Soy sauce
- Brown saccharide
- Ginger
- Garlic
- Cerise pepper flakes
- Green onions and snow peas – these are optional simply add a wonderful crunch and popular of green!
How to make it
Beginning you'll desire to trim any very large pieces of fat from your steak and cut information technology into pieces. Start by slicing it against the grain into strips.
What does against the grain mean? It ways you lot desire to cut across all those little lines that run through the meat – not parallel to them. Meet below for a visual. Those lines are actually fibers running through the meat, and so cutting across them this way breaks them up and makes the pieces much more tender!
At present cut the meat into small-ish pieces and coat them with a fleck of corn starch.
Warm a chip of oil in a large skillet and add together the meat. Turn oftentimes until all of the pieces are nicely browned on the exterior. Work in batches and transfer the browned pieces to a plate – if the skillet is overcrowded the pieces won't have those amazing crispy edges you're looking for!
Once all the meat is out of the skillet, it'southward time to make the sauce, which is a simple affair – first sizzle the ginger and garlic, then add together a mixture of soy sauce, brownish sugar, and water.
Once the sauce bubbles, add the steak pieces back in. Oh yes, dinner is looking skillful this night!
Allow information technology cook for 1-2 more than minutes, for the flavors to blend and the sauce to thicken a little fleck more. Add your greens, give it a stir, and serve!
Complete the meal
Serving this with snowfall peas is so delicious and easy, specially if y'all buy snow peas that can be easily steamed right in the purse. This is my become-to, and I love that because they're added at the end, it's simple to serve the peas separately for little ones. (What is it with kids and foods not touching!?)
Spoon generous servings over bowls of rice–white, brown, cauliflower, you lot name information technology–and dinner is served!
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Mongolian Beef with Snow Peas
A quick and like shooting fish in a barrel dinner your family unit will dearest! Tender pieces of flank steak with crispy edges, sizzled in a oral cavity-watering sweet and sticky sauce.
- 1 pound flank steak
- 1/4 cup cornstarch
- 1-two tablespoons vegetable oil
- ii teaspoons fresh ginger minced (or 1 teaspoon dried flaked ginger)
- 3-4 cloves garlic minced
- 1/four teaspoon blood-red pepper flakes optional
- 1/2 cup low-sodium soy sauce
- one/2 cup water
- one/four cup brownish sugar
- ane bunch green onions cutting into 1-2 inch pieces
- 8 ounces snow peas steamed
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Slice the flank steak against the grain into thin strips, about ane/4 inch thick. Add together pieces to a bowl, sprinkle with the cornstarch, and toss to glaze.
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Warm oil in a large pan over medium-high heat. Gently shake off any excess cornstarch and add steak pieces to the pan in a unmarried layer. Cook for 1-2 minutes on each side, just until browned, and so transfer to a plate. To go the best crispy edges, work in batches to avoid over-crowding the pan.
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In one case all the steak pieces are browned and removed to a plate, add together garlic and ginger to the empty pan. Cook for most xxx seconds, then stir in the soy sauce, water, and dark-brown carbohydrate.
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Bring the mixture to a boil, stirring oft and scraping up any browned bits from the bottom of the pan. One time the sauce bubbles, return the steak to the pan. Permit everything simmer for one-2 minutes, and so the sauce thickens slightly.
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Add the green onions and snowfall peas. You tin can stir them in, sprinkle them on top, or serve on the side. Serve correct abroad. Bask!
- Many recipes for Mongolian beefiness telephone call for more than carbohydrate than this. If you prefer fifty-fifty your savory dishes to be on the sweet side, feel complimentary to add together more, up to i/ii cup.
- The snow peas are optional. Get out them out entirely, serve them on the side, sub with broccoli, etc. I usually get out a few out of the beefiness mixture to serve separately for kids.
Calories: 323 kcal , Carbohydrates: 31 g , Poly peptide: 28 g , Fat: ix g , Saturated Fat: five k , Cholesterol: 68 mg , Sodium: 1138 mg , Potassium: 663 mg , Fiber: 3 chiliad , Saccharide: 17 grand , Vitamin A: 936 IU , Vitamin C: forty mg , Calcium: 90 mg , Iron: iv mg
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