Beef Stir-Fry with Sugar Snap Peas
This Beef Stir-Fry with Sugar Snap Peas was a quick-cooking meal which was flavored with garlic, onions, fresh ginger, and soy sauce. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves up to 4 if served with steamed rice.
Cook Time20 minutes mins
Total Time20 minutes mins
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Beef Stir-Fry Sugar Snap Peas
Servings: 4 people
Calories: 140kcal
Author: Asian in America - Elizabeth Ann Quirino
- 1 Tablespoon cornstarch
- 1 pound beef sirloin, cut into 2-inch strips; or use tenderloin, or skirt steak
- 4 Tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 whole medium-sized onion, sliced
- 1 knob (1 inch) fresh ginger, peeled, sliced thin
- 2 Tablespoons soy sauce
- ½ cup beef broth
- 2 cups sugar snap peas, washed, stem and edges trimmed
- ½ cup chick peas or garbanzos (canned); drained
- ½ teaspoon sesame oil
- ½ teaspoon salt
Serving: 1g | Calories: 140kcal | Carbohydrates: 2g | Protein: 1g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 905mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg