Beef and Sugar Snap Stir-fry is a simple dish and is very filling with plenty of sliced beef in it. The contrast between the bright green of the sugar snap peas and the deep brown of the beef makes today’s dish so appetising. See the video.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 150g/5.34oz beef thinly sliced into bite-size pieces (note 1)
- 200g/7.1oz sugar snap peas destringed (note 2)
- 1 tbsp ginger julienned
- 1 tbsp oil
- 1½ tbsp cooking sake
- 1½ tbsp Mirin
- ½ tbsp sugar
- 1 tbsp soy sauce
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Put oil in a frying pan and heat over medium heat.
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Add beef to the pan and sauté, untangling the beef slices.
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When the beef slices change to brown in colour, add ginger, sugar snap peas, and cooking sake to the pan and stir.
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When it starts boiling, add the remaining Flavouring ingredients, mix and place a lid on.
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Reduce the heat to low and cook for 2-3 minutes (note 3).
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Remove the lid, turn the heat up to high. Continue to cook, stirring, until the liquid reduces to a very small amount.
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Remove from the heat and transfer to a serving plate. Place harishōga on top.
1. Tenderloin, flank, sirloin/porterhouse, or any other cut of steak suitable for stir-frying is fine. The thickness of the slice should be about 2mm/3⁄32".
You can use sliced beef for Sukiyaki instead of slicing a block of meat yourself. Sukiyaki beef slices should be 2mm thick. The slices are usually very large, so you need to cut them into smaller sizes.
Do not use beef slices for Shabu-shabu because they are much thinner than the sukiyaki slices and break easily while stir-frying.
2. Sugar snap peas that are picked early are tender but matured sugar snap peas come with a stringy pod. You need to remove them before cooking. Please see the section HOW TO PREPARE SUGAR SNAP PEAS in my post for how to remove strings on pods. The video also shows you how to do it.
3. Depending on the tenderness of the fresh sugar snap peas, you might need less or more time to cook the peas. The idea is to cook them leaving a bit of crunchiness. You may want to check them after a minute or so into cooking them with a lid on.
The degree of crunchiness is up to you, depending on your liking.
4. Nutrition per serving.
serving: 219g calories: 371kcal fat: 24g (37%) saturated fat: 7.2g (36%) trans fat: 0.1g polyunsaturated fat: 2g monounsaturated fat: 12g cholesterol: 53mg (18%) sodium: 481mg (20%) potassium: 485mg (14%) carbohydrates: 18g (6%) dietary fibre: 2.7g (11%) sugar: 12g protein: 17g vitamin a: 22% vitamin c: 100% calcium: 4% iron: 22%