Tonight called for a speedy dinner, and The Pioneer Woman’s recipes came to mind. While Ree Drummond is famed for hearty, all-American fare, I was curious about her take on Asian cuisine. Her “Beef with Snow Peas” recipe photos looked incredibly appetizing, sparking my interest and trust in her culinary versatility. I decided to try it out for a fast and flavorful weeknight meal.
My prep time clocked in closer to 10 minutes, a testament to how quickly this Pioneer Woman Beef With Snow Peas recipe comes together. I opted for sugar snap peas instead of snow peas, adding them at the initial stage and letting them cook throughout – a slight deviation from the original instructions, but it worked perfectly. For a touch of heat, I included half a seeded red chili, introducing it along with the snap peas at the beginning of the cooking process. The flank steak cooked in under 3 minutes, achieving remarkable tenderness. The key, as Ree Drummond suggests, is slicing the beef thinly against the grain. This technique is crucial for tender and flavorful results in this quick stir-fry.
Served over fluffy jasmine rice, this Pioneer Woman beef with snow peas recipe was a resounding success. It provided a satisfying dinner for two with enough leftovers for lunch the next day. The dish’s quality and presentation were truly restaurant-worthy, exceeding our expectations for a quick home-cooked meal. This beef and snow peas recipe is definitely going into our regular dinner rotation.
Pioneer Woman Beef with Snow Peas Recipe
Recipe Inspired By: The Pioneer Woman Cooks, 2010
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3
Ingredients:
- ½ to ⅓ pound Flank Steak, trimmed of fat and thinly sliced against the grain
- ¼ cup Low Sodium Soy Sauce
- 1 tablespoon Sherry
- ½ tablespoon Brown Sugar
- ½ tablespoon Cornstarch
- ¼ tablespoon Minced Fresh Ginger
- 2 ounces Fresh Snow Peas, ends trimmed (or snap peas)
- 1 Scallion, cut into ½-inch pieces
- Salt, to taste
- 1 tablespoon Peanut Oil or Olive Oil
- Crushed Red Pepper Flakes, for sprinkling (optional)
- Jasmine Rice or Long Grain Rice, cooked according to package directions
- ½ small Red Chili, seeded and sliced (optional, for added heat)
Instructions:
-
Prepare the Marinade and Beef: In a medium bowl, whisk together soy sauce, sherry, brown sugar, cornstarch, and minced fresh ginger. Divide the marinade in half. Place the thinly sliced flank steak in a separate bowl and pour half of the marinade over the beef. Toss to coat thoroughly and set aside to marinate while you prepare the other ingredients. Reserve the remaining marinade for later use.
-
Sauté the Snow Peas: Heat peanut oil or olive oil in a large heavy skillet (cast iron wok or skillet works best) or wok over high heat until it is very hot. Add the snow peas (and sliced red chili, if using) to the hot pan and stir-fry for approximately 45 seconds, until they are bright green and slightly tender-crisp. Remove the snow peas from the pan and set aside on a plate.
-
Cook the Beef: Return the skillet or wok to high heat, ensuring it is very hot again. Using tongs, carefully add the marinated beef to the hot pan, leaving any excess marinade behind in the bowl. Add the scallions to the pan along with the beef. Spread the beef out in a single layer as quickly as possible; avoid stirring immediately for about a minute. This searing process is crucial for browning the beef quickly and locking in the juices.
-
Finish the Stir-Fry: After about a minute, flip the beef to the other side and cook for an additional 30 seconds to one minute, until browned but still slightly pink inside for maximum tenderness. Pour the reserved marinade into the pan with the beef and scallions. Add the sautéed snow peas back into the pan. Stir-fry everything together over high heat for another 30 seconds, allowing the sauce to thicken slightly and coat the beef and snow peas evenly. Turn off the heat.
-
Season and Serve: Taste the beef and snow peas mixture and season with salt only if needed, as soy sauce can be quite salty. The sauce will continue to thicken as it sits. Serve immediately over hot cooked jasmine rice or long grain rice. For an extra touch of spice, sprinkle crushed red pepper flakes over the top before serving, if desired. Enjoy this quick and flavorful Pioneer Woman beef with snow peas!
