Cooking Asian Almond Beef & Snap Peas
Asian Almond Beef & Snap Peas
•2 tablespoons peanut oil or corn oil
•1 pound flank steak, sliced into strips 1/2 x 2 inches
•3 tablespoons soy sauce
•1 tablespoon cornstarch
•2 tablespoons molasses
•1 clove garlic, minced
•1 tablespoon fresh, grated ginger
•1/2 teaspoon red pepper flakes
•13-ounce package instant oriental-style noodle soup mix, beef-flavored
•2 cups shredded bok choy
•1 cup prewashed ready-to-eat stringless sugar snap peas
•1 cup green onion, cut in 1-inch pieces
•1 cup bean sprouts
•3/4 cup slivered, roasted almonds, spicy Szechuan-flavored
1.Heat oil in large skillet over high heat.
2.Add meat and stir-fry 2 to 3 minutes to brown. Remove from heat.
3.Combine soy sauce, cornstarch, molasses, garlic, ginger and pepper flakes in bowl. Pour over meat, return to heat and simmer 2 minutes.
4.Remove meat from skillet with slotted spoon. Pour 1/2 cup water into skillet, sprinkle soup mix seasoning packet into water and stir to dissolve. Reserve dry noodles.
5.Add bok choy, peas, onion and sprouts to skillet. Sauté until vegetables are crisp-tender, 2 to 3 minutes. Add beef and slivered almonds. Heat gently. Crush noodles over top of dish. Serve immediately.
Serves: 4 to 6 servings
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