Steak and Snap Pea Stir Fry
This is probably my favorite go-to dinner. It is just as good as Chinese take-out, but fresher and healthier. It is inspired from the Easy Beef Stir-fy recipe on the Centr app.
Serves: 2-3
Time: 20 mins
Ingredients
- 2 TBS sesame oil
- 2 tsp minced garlic in water
- 3 tsp ginger paste (or fresh grated ginger)
- 1 LB beef sirloin steak
- 10-12 oz snap peas
- 2 TBS soy sauce
- 2 TBS oyster sauce
- 12 oz fresh stir fry noodles
- 1/4 cup cashews, for serving
Method
- Prep: Slice the beef into thin, bite-size pieces. Heat up the noodles according to package instructions.
- Sauté Aromatics: Heat a large wok or non-stick skillet over medium heat and add 1 TBS sesame oil, garlic, and ginger. Cook and stir for about 2 mins, or until golden.
- Cook the Beef: Turn the heat up to medium-high and add the beef. Cook for a few mins, then flip and cook on the other side, until well done. Remove the beef from the pan.
- Cook the Snap Peas: Add 1 more TBS of sesame oil and then add the snap peas to the pan. Cover with a lid and cook, stirring every few minutes, until the snap peas are crisp-tender. (Note: You can also cook longer, until they are very soft, about 8 mins).
- Combine: Add the beef back into the pan, along with the warmed-up noodles. Add the sauces and toss/stir well to coat. Add more soy sauce if needed.
- Serve: Divide the dish onto plates and sprinkle cashews on top. Enjoy!