Beef and Pea Stir-Fry
Two kinds of peas make this stir-fry special. Serve with hot cooked rice and a salad made with lettuce and mandarin oranges.
SERVES 4
INGREDIENTS
- 1 pound boneless beef sirloin tip steak
- ⅓ cup beef stock
- 1 teaspoon sugar
- 2 tablespoons cornstarch
- 2 tablespoons apple juice
- 2 tablespoons soy sauce
- ⅛ teaspoon pepper
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups snow peas, fresh or frozen
- 1 cup frozen baby peas, thawed and drained
Cut beef into ¼″ × 4″ strips against the grain.
In medium bowl, combine stock, sugar, cornstarch, apple juice, soy sauce, and pepper; mix well. Add beef and let stand 15 minutes.
Drain beef, reserving marinade. Heat olive oil in wok or large skillet over medium-high heat. Add beef; stir-fry until browned, about 3–4 minutes. Remove beef from wok and set aside.
Add onion and garlic to wok; stir-fry 4–5 minutes, until crisp-tender. Add snow peas and baby peas to wok; stir-fry 2 minutes.
Stir marinade; add to wok along with beef. Stir-fry until sauce bubbles and thickens, about 4–5 minutes.
Serve immediately over hot cooked rice.
Nutrition Information
Calories: 370 | Carbohydrates: 22g | Fat: 19g | Sodium: 700mg | Fiber: 5g
