Craving a dinner that’s both fast and flavorful? Look no further than The Pioneer Woman’s Beef Stir Fry recipe. Known for her hearty, home-style cooking, Ree Drummond, the Pioneer Woman, might surprise you with her take on Asian cuisine. This recipe, featuring tender flank steak and crisp snow peas, is a testament to her culinary versatility, proving that she can masterfully create dishes beyond classic meat-and-potatoes fare. Don’t let preconceptions fool you; this Pioneer Woman Beef Stir Fry is a delightful and easy meal that’s sure to become a family favorite.
Why This Pioneer Woman Beef Stir Fry Recipe Works
Initially, skepticism might arise when considering an Asian-inspired dish from The Pioneer Woman. However, one glance at the enticing photos accompanying her beef stir fry recipe is enough to pique interest. This recipe isn’t just visually appealing; it delivers on taste and speed, perfect for busy weeknights. As someone who appreciates a quick and satisfying dinner, I decided to put my trust in Ree Drummond and try her beef with snow peas recipe.
The original recipe highlights a prep time that felt closer to 10 minutes, making it incredibly efficient. I opted for sugar snap peas instead of snow peas and added them at the beginning, simplifying the cooking process without compromising the texture. A touch of red chili, seeded and thinly sliced, introduced a pleasant warmth that elevated the dish. The flank steak, thinly sliced as Ree recommends, cooked in mere minutes, achieving remarkable tenderness. This technique of thinly slicing the beef is indeed key to the dish’s success.
Served over a bed of fluffy jasmine rice, this Pioneer Woman beef stir fry was a resounding success. It provided a generous dinner for two with enough leftovers for lunch the next day. The quality and presentation were undeniably restaurant-worthy, a sentiment echoed by everyone who tasted it. This recipe is a definite keeper and will be added to regular rotation.
Pioneer Woman Beef Stir Fry Recipe: Beef with Snow Peas
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 sliced very thin 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 sugar snap peas)
- 1 Scallion, cut into half-inch pieces
- Salt, to taste
- 1 tablespoon Peanut or Olive Oil
- Crushed Red Pepper flakes, for sprinkling (optional)
- Jasmine or Long Grain Rice, cooked according to package directions
Instructions:
- Prepare the Marinade and Beef: In a medium bowl, whisk together soy sauce, sherry, brown sugar, cornstarch, and minced 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 vegetables. Reserve the remaining marinade.
- Stir-fry the Snow Peas: Heat peanut oil or olive oil in a wok or large, heavy skillet (cast iron works great) over high heat until smoking hot. Add the snow peas (and sliced red chili if using) and stir-fry for about 45 seconds, until they are bright green and slightly tender-crisp. Remove the snow peas from the skillet and set aside on a plate.
- Cook the Beef: Return the skillet to high heat, ensuring it is very hot again. Using tongs, add the marinated beef to the hot skillet, leaving most of the excess marinade behind in the bowl. Spread the beef in a single layer and add the scallions. Let the beef sear undisturbed for about 1 minute to develop a good brown crust. Then, stir-fry for another 30 seconds to cook the other side.
- Combine and Finish: Pour the reserved marinade into the skillet with the beef and scallions. Add the stir-fried snow peas back to the skillet. Stir-fry everything together over high heat for about 30 seconds, allowing the sauce to thicken slightly and coat the beef and vegetables. Turn off the heat and taste to check for seasoning. Add a pinch of salt only if needed, as soy sauce is already salty.
- Serve: Serve the Pioneer Woman beef stir fry 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.
Tips for Perfect Pioneer Woman Beef Stir Fry
- Slice the Beef Thinly: The key to tender beef in a stir fry is to slice it thinly against the grain. This ensures it cooks quickly and remains tender. Partially freezing the flank steak for about 20-30 minutes can make it easier to slice thinly.
- High Heat is Essential: Stir-fries are best cooked over high heat. This creates that desirable sear and prevents the vegetables from becoming soggy. Make sure your wok or skillet is thoroughly heated before adding the ingredients.
- Prep Ingredients in Advance: Stir-fries cook very quickly, so it’s crucial to have all your ingredients prepped and ready to go before you start cooking. This includes slicing the beef, chopping vegetables, and having the marinade mixed.
- Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and cause the beef and vegetables to steam instead of stir-frying. Cook in batches if necessary to maintain high heat and ensure proper searing.
- Customize Your Vegetables: Feel free to adapt this recipe with other vegetables you enjoy in stir-fries, such as broccoli florets, sliced carrots, bell peppers, or mushrooms. Just be mindful of different cooking times and add them accordingly.
- Serving Suggestions: Serve this delicious Pioneer Woman beef stir fry over jasmine rice, brown rice, or quinoa. For a lower-carb option, serve it over cauliflower rice or enjoy it on its own.
This Pioneer Woman beef stir fry recipe is a winner for a quick, flavorful, and satisfying weeknight dinner. Give it a try and experience how Ree Drummond puts her unique spin on this classic Asian-inspired dish!
