Tuesday, February 19, 2008

Ginger Beef Stir-Fry with Snow Peas and Jasmine Rice

Here’s a quick and easy weeknight dinner idea. The recipe is very flexible: you could easily substitute your favorite quick-cooking vegetable for the snow peas (try broccoli, carrots, or sugar snap peas). If you don’t happen to have any beef on hand, you could use poultry, pork, or a firm tofu in its place. The scallions add a nice flavor and are easier to prepare than onions – no tears! If you have any sesame oil on hand, drizzle a very small amount on top of your plated meals right before serving.

Ginger Beef Stir-Fry with Snow Peas and Jasmine Rice
Serves 4

1 cup jasmine rice (or any Asian rice)
Water, for cooking the rice (refer to the rice package directions for the quantity)
1 lb sirloin steak
1 Tbsp cornstarch
Ground black pepper
2 Tbsp low-sodium soy sauce, divided
12 ounces snow peas, trimmed as necessary
Vegetable oil, preferably peanut oil, for stir-frying
1 clove garlic (or to taste)
1 Tbsp fresh ginger, peeled and finely chopped
5 scallions
1 Tbsp chili garlic sauce, such as Lee Kum Kee brand (or use your favorite Asian hot sauce, to taste)
Juice of one lime
1 Tbsp brown sugar

Start to cook the rice according to the directions on its package.

Meanwhile, slice the steak as thinly as possible into bite-sized pieces. Toss the pieces in the cornstarch, pepper, and 1 tablespoon of the soy sauce. Set aside.

Finely chop the garlic; set it aside. Peel and finely chop the ginger; set it aside. Trim the snow peas; set them aside.

Finely chop the scallions, separating the green “tops” from the lighter green and white “bottoms."

Heat the vegetable oil in a large frying pan or wok over medium-high heat; add the chopped garlic and the chopped scallion “bottoms” (set the “tops” aside, they will be added later).

Stir-fry the garlic/scallion mixture for a minute or two, then add the trimmed snow peas. Stir-fry the snow peas until they turn bright green, then transfer the snow pea mixture to a bowl, emptying the frying pan.

Heat a small additional amount of vegetable oil to the pan, then add the sliced steak and the chopped ginger to the pan. Stir-fry the meat until it is barely browned – it will just take 1 or 2 minutes. Return the snow pea mixture to the pan; add the chili garlic sauce, lime juice, brown sugar, remaining 1 tablespoon of soy sauce, and scallion “tops.” Stir to incorporate and heat all of the ingredients. Serve piping hot with rice.


  1. We tried the ginger beef and it was most delicious. Thanks for the recipe. :)