Tonight, the craving struck for a swift and satisfying wok-cooked dinner that could be prepared in a flash. My thoughts drifted to The Pioneer Woman, and while she’s renowned for hearty meat-and-potatoes fare—which I adore—I wondered about her take on Asian cuisine. However, the enticing photos accompanying her stir fry recipe were irresistible, sparking my culinary curiosity and trust in her gastronomic guidance.
In my experience crafting this Pioneer Woman Stir Fry, the prep time was closer to a mere 10 minutes. I opted for sugar snap peas instead of snow peas and incorporated them right from the start in step 1, omitting the step to remove them later. They remained in the wok throughout the cooking process, becoming perfectly tender-crisp. Adding a touch of heat, I included half of a small red chili, seeded and thinly sliced, along with the snap peas at the beginning. The flank steak was incredibly quick to cook, achieving tenderness in under 3 minutes. Slicing the beef thinly, as Ree (The Pioneer Woman) advised, proved to be the key to its melt-in-your-mouth texture – she was absolutely right!
Served atop a bed of fragrant jasmine rice, this Pioneer Woman stir fry recipe provided a complete and fulfilling dinner for two, with generous leftovers for lunch the next day. The dish’s quality and presentation were truly restaurant-worthy, a sentiment shared by both of us. This recipe is a definite keeper and will be making regular appearances on our dinner table. Here’s my version of this delightful beef and snap peas stir fry.
Pioneer Woman Beef with Snow Peas Stir Fry Recipe
Recipe Inspired By: The Pioneer Woman Cooks, 2010
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 3
Ingredients:
- 1/2 to 1/3 pound Flank Steak, trimmed of fat and sliced very thin against the grain
- 1/4 cup low sodium Soy Sauce
- 1 tablespoon Sherry
- 1/2 tablespoon Brown Sugar
- 1/2 tablespoon Cornstarch
- 1/4 tablespoon Minced Fresh Ginger
- 2 ounces fresh Snow Peas or Sugar Snap Peas, ends trimmed
- 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
Directions:
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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 both the marinated beef and reserved marinade.
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Heat peanut or olive oil in a large skillet (cast iron works wonderfully) or a wok over high heat until it’s very hot. Add the snow peas (or sugar snap peas) and stir-fry for about 45 seconds. Remove the peas from the wok and set aside on a plate.
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Return the pan to high heat, ensuring it is very hot again. Using tongs, carefully add the marinated beef to the hot pan, leaving as much of the marinade as possible 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 undisturbed for about a minute to allow for browning. Then, flip the beef and cook for another 30 seconds on the other side. Quick cooking is key for tender beef in this Pioneer Woman stir fry.
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Pour the reserved marinade into the pan with the beef and snow peas. Stir-fry everything together over high heat for just 30 seconds, allowing the sauce to thicken slightly. Turn off the heat. Taste and season with salt only if needed, as soy sauce is already salty. The sauce will continue to thicken as it rests. Serve immediately over hot cooked jasmine rice. Sprinkle with crushed red pepper flakes for a touch of heat, if desired.
This Pioneer Woman stir fry recipe is a fantastic option for a fast, flavorful, and satisfying meal any night of the week. Enjoy!
