Craving a fast, flavorful dinner that comes together in minutes? Look no further than The Pioneer Woman’s Beef and Snow Peas recipe. Known for her hearty, home-style cooking, Ree Drummond, the Pioneer Woman, might surprise you with her take on Asian-inspired cuisine. But trust us, this recipe is a winner. The mouthwatering photos alone are enough to convince you to give it a try, and we’re here to tell you it lives up to the hype.
This isn’t your average, time-consuming stir-fry. The prep work is minimal – closer to 10 minutes than you might expect. Plus, you can easily adapt it to your liking. For instance, sugar snap peas work wonderfully instead of snow peas, adding a delightful sweetness and crunch. Just toss them in at the beginning and let them cook right along. Want a little extra heat? A sliver of red chili pepper, seeded and finely sliced, adds a perfect kick when sautéed with the peas.
The secret to this dish’s speed and tenderness lies in the flank steak. Sliced thinly against the grain, it cooks in mere minutes, resulting in incredibly tender beef. Ree Drummond’s tip about thin slicing is spot on! Served over a bed of fluffy jasmine rice, this Pioneer Woman Beef And Snow Peas recipe is not only a satisfying dinner but also makes fantastic leftovers for lunch the next day. It’s restaurant-quality flavor in your own kitchen, and definitely a recipe you’ll want to make again and again.
Pioneer Woman Beef with Snow Peas Recipe
From: 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
- 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
Directions:
- Marinate the Beef: In a medium bowl, whisk together soy sauce, sherry, brown sugar, cornstarch, and minced ginger. Pour half of this marinade over the thinly sliced flank steak in another bowl and toss to coat. Reserve the remaining marinade. Set aside to marinate for at least 10 minutes.
- Sauté Snow Peas: Heat peanut oil or olive oil in a wok or heavy skillet (cast iron works best) over high heat. Add the snow peas and stir-fry for about 45 seconds until they turn bright green and slightly tender-crisp. Remove the snow peas to a separate plate and set aside.
- Cook the Beef: Return the wok or skillet to high heat, ensuring it’s very hot. Using tongs, add the marinated beef to the hot pan, leaving most of the marinade behind in the bowl. Add the scallions to the pan with the beef. Spread the beef out in a single layer and let it sear for about 1 minute without stirring to allow it to brown. Flip the beef and cook for another 30 seconds to brown the other side.
- Combine and Finish: Pour the reserved marinade into the wok with the beef and scallions. Add the sautéed snow peas back to the pan. Stir-fry everything together over high heat for about 30 seconds, allowing the sauce to thicken slightly and coat the beef and snow peas. Turn off the heat. Taste and season with salt if needed (soy sauce is already salty, so you may not need to add any).
- Serve: Serve immediately over hot cooked jasmine rice or long grain rice. Sprinkle with crushed red pepper flakes for a touch of spice, if desired.
This Pioneer Woman Beef and Snow Peas recipe is truly a weeknight winner. It’s quick, easy, and packed with flavor. Enjoy!
