Recipe by MARBALET
"Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles."
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minced fresh ginger root
beef round steak, cut into thin strips
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!
Really needs to be in a wok. The meat is a little chewy and my sauce didn't thicken when following this recipe. Flavor was decent though.
I hate reviews that change the recipe then rate the original one, TRY the original one and let us know. SO..I FOLLOWED THE RECIPE EXACTLY..AWESOME! My husband is not a stir-fry fan, HE IS NOW! "Since trying" the original recipe I have played with it, added zucchini, carrots, etc.. No matter what I add to it, it is ALWAYS A WINNER. This is MUST TRY. THIS is going into my KEEPER RECIPE file! Thanks for a GREAT "AS IS" RECIPE!!
This was a great evening meal for the family in my opinion. I did alter the recipe some by adding canned slice mushrooms, water crescents, green onion, and baby corn to the veggies. I also used a snow pea stirfry veggie mix to get more of a variety of veggies (I love'em!). I used butter instead of cooking oil as well to add flavor. Since there were so many veggies, I doubled the sauce mixture and used garlic red wine vinegar in place of the rice wine since I couldn't find it at the store. Served over white rice with chow mein noodles over top. Delicious!
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.
This was delicious and easy to make. I added sliced mushrooms, scallions, and water chestnuts. I also doubled the sauce and added a bit more cornstarch to it. In addition, I threw in some teriyaki sauce and asian hot chili paste for some more flavor - my company loved it. I also used a better cut of meat; I used sirloin, which I thought to be more tender and flavorful. I would definitely make this again.
This is a very easy and delicious chinese stir fry -- perfect for a fast and hearty weekday meal. I added sliced mushrooms, onions and water chestnuts to add some variety.
I made this recipe twice. I found that the secret is slicing the meat very thin. The suggestion of marinating the meat also added more flavor. I used sugar snap peas the second time instead of snow peas and thought it also added more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Beef with Snow Peas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 90
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