Best 9 Beef With Pea Pods Recipes

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**Tantalize Your Taste Buds with a Symphony of Flavors: Beef with Pea Pods - A Culinary Journey Awaits**

Embark on a delightful culinary adventure with our exquisite Beef with Pea Pods recipe, a harmonious blend of tender beef, vibrant pea pods, and a symphony of aromatic spices. This tantalizing dish is a testament to the culinary artistry of Chinese cuisine, where fresh ingredients and bold flavors unite to create an unforgettable dining experience.

Our collection of Beef with Pea Pod recipes offers a diverse range of culinary interpretations, catering to every palate and preference. From the classic stir-fry technique that showcases the vibrant colors and textures of fresh pea pods to the slow-cooked version that infuses the beef with rich, savory flavors, each recipe promises a unique gustatory journey.

Whether you're a seasoned home cook or just starting your culinary exploration, our Beef with Pea Pods recipes are carefully crafted to guide you through every step of the cooking process. With detailed instructions and helpful tips, we'll empower you to create this delectable dish in the comfort of your own kitchen.

So, gather your ingredients, prepare your palate, and let's embark on a culinary adventure that will leave you craving for more. Beef with Pea Pods awaits, ready to tantalize your taste buds and transport you to a world of culinary delight.

Let's cook with our recipes!

SNOW PEAS & BEEF STIR-FRY



Snow Peas & Beef Stir-Fry image

Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. To make it even easier, warm up ready-to-serve brown rice in the microwave and supper is ready to go (with one less pan to wash). -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup reduced-sodium soy sauce
1/2 cup sherry or water
2 tablespoons cornstarch
2 teaspoons sugar
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/2 pounds beef top sirloin steak, thinly sliced
1/2 pound sliced fresh mushrooms
1 medium onion, cut into thin wedges
1/2 pound fresh snow peas
Hot cooked rice, optional

Steps:

  • In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes., Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef., In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender., Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice if desired.

Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 863mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

BEEF WITH SNOW PEAS



Beef with Snow Peas image

This Beef and Snow Peas is a light and easy recipe! Tender marinated beef and crisp peas go perfectly over rice or noodles for a delicious weeknight supper.

Provided by Echo Blickenstaff

Categories     Dinner     Main Course

Time 1h30m

Number Of Ingredients 7

1/3 cup reduced sodium soy sauce
1/3 cup chicken broth
2 cloves garlic (minced)
1 pound boneless beef sirloin steak (cut into 1/8 inch strips)
1 tsp cornstarch
2 cups fresh snow peas
4 tsp canola oil (divided)

Steps:

  • In a small bowl, combine the soy sauce, broth, and garlic. Reserve 1/4 cup. Place beef in a resealable plastic bag.
  • Add remaining soy sauce mixture; seal and mix. Refrigerate at least 1 hour.
  • Place cornstarch in a small bowl. Stir in reserved soy sauce mixture until smooth; set aside.
  • In a nonstick skillet, stir-fry snow peas in 2 tsp hot oil for 3-4 minutes or until snow peas are crisp-tender and bright green. Remove and keep warm.
  • Drain and discard marinade from beef. In same skillet, stir-fry beef in remaining oil for 2 minutes.
  • Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
  • Combine with snowpeas. Serve with rice (serve with brown rice if you want to be really healthy!)

Nutrition Facts : Calories 230 kcal, Carbohydrate 7 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 69 mg, Sodium 847 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BEEF WITH PEA PODS



Beef with Pea Pods image

Travel to the Orient with this mouthwatering Asian stir-fry dish! A skillet or wok is the only pan you need!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 23m

Yield 4

Number Of Ingredients 12

1 pound beef boneless sirloin steak
1 tablespoon vegetable oil
1 garlic clove, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup Progresso™ beef flavored broth (from 32-ounce carton)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
Hot cooked rice, if desired

Steps:

  • Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/4-inch slices.
  • Heat 10-inch skillet or wok over high heat 1 to 2 minutes. Add oil; rotate skillet to coat with oil. Add beef and garlic; stir-fry about 3 minutes or until beef is brown. Sprinkle salt and pepper over beef; stir in broth. Heat to boiling.
  • Mix cornstarch, water and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Continue boiling 1 minute, stirring constantly (sauce will be thin).
  • Stir in gingerroot and pea pods. Cook uncovered about 2 minutes, stirring occasionally, until pea pods are crisp-tender. Serve over rice.

Nutrition Facts : Calories 180, Carbohydrate 5 g, Cholesterol 60 mg, Fiber 1 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg

ASIAN BEEF WITH SNOW PEAS



Asian Beef with Snow Peas image

Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles.

Provided by MARBALET

Categories     World Cuisine Recipes     Asian     Chinese

Time 15m

Yield 4

Number Of Ingredients 9

3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
½ teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

Steps:

  • In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
  • Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 9.7 g, Cholesterol 39.1 mg, Fat 10 g, Fiber 1.5 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 710.8 mg, Sugar 5.5 g

CHINESE PEA PODS AND BEEF



Chinese Pea Pods and Beef image

Make and share this Chinese Pea Pods and Beef recipe from Food.com.

Provided by LuAnn_Mason

Categories     Asian

Time 1h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs beef roast or 1 1/2 lbs steak, sliced thin on the diagonal
4 tablespoons soy sauce, divided (reduced sodium)
1 tablespoon fresh ginger, peeled and grated
1 teaspoon fresh minced garlic
2 carrots, sliced thin on the diagonal
1/2 lb mushroom, sliced
1 medium onion, sliced
1 (8 ounce) can water chestnuts, drained
1 1/2 cups water
1 ounce Lipton Onion Soup Mix
3 tablespoons cornstarch
1 lb fresh pea pods or 1 lb snow peas
1/4 cup peanut oil or 1/4 cup sesame oil, divided

Steps:

  • Mix 2 Tb. soy sauce, fresh ginger and garlic. Toss sliced beef to coat and allow to marinate 1 hour.
  • In large skillet or wok, heat 2 Tb. oil until hot. Brown meat, and remove to drain.
  • Heat remaining 2 Tb. oil in pan until hot. Add carrots and stir fry 2 minutes. Add in onions and stir fry an additional 2 minutes. Add in mushrooms and cook an additional 1-2 minutes.
  • Add in snow peas or pea pods, onion soup mix, and 1 cup water. Cover and simmer 2-3 minutes.
  • Whisk together remaining 1/2 cup water, cornstarch, and remaining 2 Tb. soy sauce. Stir into beef and vegetable mixture, and stir constantly until sauce is thickened and bubbly.
  • Stir in reserved meat and serve over chow mein or yakisoba noodles, or steamed or fried rice.

BEEF WITH SNOW PEAS



Beef with Snow Peas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 12

1/2 cup low-sodium soy sauce
3 tablespoons sherry or cooking sherry
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon peeled and minced fresh ginger
1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain
3 tablespoons peanut or olive oil
8 ounces fresh snow peas, trimmed
5 whole scallions, cut into 1/2-inch pieces on the diagonal
Crushed red pepper
Salt, as needed (use sparingly!)
Jasmine or long-grain rice, cooked according to package directions

Steps:

  • In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside.
  • Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds, getting as much color on them as possible. Remove to a plate.
  • Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible as quickly as possible.) Sprinkle half the scallions over the meat. Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
  • Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas. Stir over high heat for 30 seconds, and then turn off the heat. Check the seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice.

CROCK POT BEEF AND PEA PODS



Crock Pot Beef and Pea Pods image

I found this recipe on a package of frozen pea pods. I think it's fantastic and very easy to make! I use the 7 ounce cans of all vegetables in this recipe. You may use larger or smaller portions depending on your taste or what you have on-hand.

Provided by Eclipsante

Categories     One Dish Meal

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb lean stewing beef
1 (10 ounce) can condensed beef broth
3 tablespoons soy sauce
1/4 teaspoon ground ginger
1 bunch green onion (about 8)
2 tablespoons cornstarch
2 tablespoons water
1 (7 ounce) can sliced water chestnuts, drained
1 (7 ounce) can bamboo shoots, drained
1 (7 ounce) can bean sprouts, drained
1 (7 ounce) bag frozen pea pods, partially thawed

Steps:

  • Combine steak in Crock Pot with beef broth, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours.
  • Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened.
  • During last 5 minutes of cooking time, add the water chestnuts, bamboo shoots, bean sprouts and pea pods.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 228, Fat 9.1, SaturatedFat 3.5, Cholesterol 43.9, Sodium 801.9, Carbohydrate 15.3, Fiber 3.8, Sugar 3.9, Protein 22.1

STIR-FRIED BEEF AND SUGAR SNAP PEAS



Stir-Fried Beef and Sugar Snap Peas image

Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, weeknight, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 pound lean beef, cut into 1/4-inch strips
3 tablespoons tamari or dark soy sauce
2 teaspoons toasted sesame oil, more for drizzling
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound sugar snap peas, trimmed
3 fat scallions
2/3 cup chicken broth
2 1/2 tablespoons Madeira or sweet sherry
1 tablespoon cornstarch
3 tablespoons peanut or olive oil
4 garlic cloves, minced
Rice, for serving
2 tablespoons toasted sesame seeds (optional)
Sriracha or other hot sauce, or rice wine vinegar for garnish
chili oil, for garnish

Steps:

  • In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
  • Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
  • In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
  • Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
  • Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams

CHINESE BEEF AND PEA PODS



Chinese Beef and Pea Pods image

Make and share this Chinese Beef and Pea Pods recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 -1 1/2 lb round steak
1 (10 1/2 ounce) can beef consomme' soup
1/4 cup soy sauce
1/4 teaspoon ground ginger
1 bunch green onion (about 8)
2 tablespoons cornstarch
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can bamboo shoots, drained
1 (8 -10 ounce) can bean sprouts, drained
7 ounces frozen Chinese pea pods, partially thawed

Steps:

  • Combine steak in crock pot with the consommé, soy sauce, ginger, and onion.
  • Cover and cook on low for 5-7 hours. Turn control to high.
  • Stir in cornstarch that has been dissolved in 2 tablespoons of cold water.
  • Cook on high for 15 minutes or until thickened.
  • During last five minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods.
  • Serve over hot rice.

Tips:

  • Prep the Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help the cooking process go smoothly and quickly.
  • Tenderize the Beef: To make the beef more tender, you can marinate it in a mixture of soy sauce, rice wine, and cornstarch for at least 30 minutes before cooking.
  • Use a Wok: A wok is the best pan for stir-frying because it distributes heat evenly and quickly. If you don't have a wok, you can use a large skillet instead.
  • Cook in Batches: Don't overcrowd the pan when stir-frying. Cook the beef and vegetables in batches so that they cook evenly.
  • Use High Heat: Stir-frying is a high-heat cooking method, so make sure your burner is turned up to high before you start cooking.
  • Stir Constantly: Stir the ingredients constantly so that they don't burn. This will also help the sauce to thicken.
  • Add the Sauce at the End: Add the sauce to the stir-fry at the very end of the cooking process. This will help to prevent the sauce from burning.
  • Serve Immediately: Stir-fries are best served immediately after they are cooked. This will ensure that the vegetables are still crisp and the beef is still tender.

Conclusion:

Beef with Pea Pods is a delicious and easy-to-make stir-fry that is perfect for a quick and healthy meal. By following these tips, you can make a stir-fry that is flavorful, tender, and nutritious. So next time you're looking for a quick and easy dinner, give Beef with Pea Pods a try!

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