Beef and Sugar Snap Peas in Ginger Sauce

These Beef and Sugar Snap Peas in Ginger Sauce were perfect with the sautéed base of garlic, ginger and onions in a thickened Asian flavored soy sauce gravy. I garnished the whole dish with some leftover chick peas (garbanzos) and the crunchy vegetables were perfect with the velvety beef strips. This is an AsianInAmericaMag.com recipe and was my 2^ndprize winner entry to Gourmet Garden’s Weeknight Savior recipe contest. This serves 4 if accompanied by rice on the side.

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Beef Sugar Snap Peas in Ginger Sauce

Servings: people

Calories: 156kcal

Author: Elizabeth Ann Quirino

Equipment

large skillet or wok

Ingredients

4 Tablespoons vegetable oil
1 teaspoon Fresh Made Easy minced garlic paste
1/2 teaspoon Fresh Made Easy ginger paste
1 whole medium-sized onion sliced
1 pound beef skirt steak (or use sirloin) cut in 2-inch strips
1 Tablespoon cornstarch
2 Tablespoons soy sauce
1/2 cup beef broth
2 cups sugar snap peas stem edges trimmed
1/2 cup canned garbanzos (chick peas) drained
for serving boiled white rice
1/2 teaspoon salt optional

Instructions

Coat the beef strips with corn starch. Set aside.
In a large skillet, over medium high heat, add the cooking oil. After oil has heated up in 1 to 2 minutes, add the garlic, ginger and onion.
Add the beef strips to the skillet. Stir fry the beef together with the garlic, ginger and onion for 2 to 3 minutes. The beef strips will turn from pink to brown in color.
Add the soy sauce and broth to the skillet with the beef. Simmer for 8 to 10 minutes more till beef is cooked.
Add the sugar snap peas. Blend the beef and vegetables together. Cook for 2 minutes more.
If desired, season with a pinch of sea salt.
Cook’s comments
: This dish is versatile. Add vegetables in season or what is available ( I garnished with chick peas) or substitute with chicken strips if preferred, using the same sauce base. Serve with boiled white rice.
Disclosure: Gourmet Gardens gave me the Fresh Made Easy (@FreshMadeEasy) products as part of the swag bag at The Big Summer Potluck 2013. This recipe was my entry to the Weeknight Savior recipe contest and won second prize. Thank you, Gourmet Gardens for the generous cash prize. Thank you, too, to Erika (@IvoryHut), Pam and Maggy (@threemanycooks) for your help with this recipe contest.

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Nutrition