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by on January 31st, 2014

Beef, Mushrooms and Pea Pods

Nothing is easier than a quick stir fry!

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I love Asian food and don’t know why I don’t cook it more often. Remember my Wok’n Noodles? I made that dish after seeing a restaurant in Paris called Wok’n Noodles and I thought that would be a cute name for a noodle dish and for some reason the tune “Walkin to New Orleans” (Wok’n) popped into my head. 🙂

We did a going away party in early January for friends who moved to China for three years. It was really a fun party and got me thinking about some old Asian inspired recipes I use to prepare.

My sister and I have made this recipe for at least 15 years and I use to make it quite often. This time I decided to add some sugar snap peas along with the snow peas. I love the crunch from the sugar snaps because they stay nice and plump and add a lot of texture to the dish.

So, if you are looking for a dish that is so quick to throw together, please try this; and you can even use instant rice if you are in a pinch for time.

(Totally carb friendly if you leave out the rice and substitute cauliflower rice.)

BLAST FROM THE PAST: Here’s that Wok’n Noodle recipe I was talking about.

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I used sugar snap peas and snow peas.

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Everything ready to go.

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Put the meat into the marinade.

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Heat the oil in a wok or skillet until hot and then stir your onions for a few minutes.

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Remove the onions and add in the thin slices of beef.

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Add in the mushrooms and then you can put your onions back in.

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Toss in the rest of the veggies and give a quick stir fry.

Beef, Mushrooms, and Pea Pods

1 lb. sirloin or other steak, cut in 1/4″ strips
1/4 c. soy sauce
1 Tbsp. cornstarch
1 Tbsp. dry sherry, or cooking sherry
1 tsp. sugar
4 Tbsp. oil
1/2 tsp. salt
8 oz. pkg. fresh mushrooms, washed and dried
1/2 c. onions, cut in thin strips
handful of snow peas, strings removed
handfull of bean sprouts if you can find them fresh (or use a whole can)
handful of sugar snap peas, strings removed

Mix the soy sauce, cornstarch, sherry and sugar together. Add the sirloin strips to this mixture and set aside.

Heat a skillet and add 2 tablespoons of the oil. Add the mushrooms and salt and pepper and stir about 2 minutes. Remove the mushrooms to a dish and add in the remaining oil and the onions.

Add the beef mixture to the skillet and cook until meat is no longer pink. (Or, you can leave a little pink — that’s the way I like it.) This will only take a couple of minutes

Now add the mushrooms back to the skillet along with the pea pods and bean sprouts and stir a couple minutes more just until the mushrooms start to turn dark but still remain crunchy.

Serve over fluffy white rice.

*Note: most of our stores here no longer carry fresh bean spouts since that E. coli outbreak with sprouts a few years ago. So, if you can’t find them, buy a can of sprouts, and drain and rinse before using.

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