3/4 lb beef top round steak
3 tbsp soy sauce
2 tbsp red wine vinegar
1 tbsp fresh ginger, grated
1 clove garlic, minced
3 green onions, bias cut into 1/2-inc, h lengths
2 tbsp cold water
4 tsp cornstarch
1 package frozen pea pods (8 oz)
1/2 cup cherry tomatoes, quartered
1/3 cup sliced water chestnuts, drained (1/, 2 can)
1 hot cooked rice (optional)
A Recipe for
Beef & Pea Pod Stir-Fry
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Food Tip |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
This Recipe for Beef & Pea Pod Stir-Fry is one of thousands in the Recipes-to-go Ethnic Cookbook.
In Mexico we have a word for sushi: bait. |
| José Simons |
If you enjoy this Beef & Pea Pod Stir-Fry Recipe - you should enjoy the recipe collections you can find on the websites below:
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
This is a recipe for Beef & Pea Pod Stir-Fry from the recipe cookbook of Recipes-to-go (Ethnic)
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Food Tip |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Partially freeze beef and thinly slice across the grain into bite-size
strips.
For marinade, in a medium mixing bowl combine soy sauce, vinegar,
ginger, and garlic. Stir in the strips of beef. Cover and let stand
at room temperature for 30 minutes. Drain meat and reserve marinade.
Preheat a 10-inch microwave browning dish on High for 5 minutes. Add
cooking oil and swirl to coat the dish. Add the strips of beef.
Micro-cook, uncovered, on High 2 for to 3 minutes until the meat is
tender, stirring every minute. Remove meat with a slotted spoon,
reserving juices. Set meat aside.
Combine reserved juices and reserved marinade in a measuring cup. Add
water, if necessary, to equal 3/4 cup total. Stir in green onions.
Return mixture to the browning dish and cook, covered, on High until
onions are crisp-tender, 1 to 2 minutes. Stir together water and
cornstarch and add to the green onion mixture. Cook, uncovered, on
High for 2 to 4 minutes or until thickened and bubbly, stirring every
minute until slightly thickened, then every 30 seconds.
Stir in the cooked meat, peapods, tomatoes, and water chestnuts. Cook,
uncovered, on High for 2 to 4 minutes until heated through. Serve
over hot cooked rice, if desired.
LOW CALORIE RECIPES; Summer 1988
Posted by Fred Peters.
Serves: 4
Beef & Pea Pod Stir-Fry Recipe brought to you by Recipes To-Go