Asian Beef with Snap Peas and Wide Egg Noodles
Stir fried beef strips and snow peas in a garlic ginger soy sauce served over wide egg noodles for a flavorful and satisfying meal.
This Asian Beef with Snap Peas and Wide Egg Noodles is a flavorful, satisfying dish that combines tender beef, crisp snap peas, and soft egg noodles. Seasoned with Szechuan pepper and kosher salt, the beef is stir-fried with garlic and ginger, then paired with snap peas and coated in a savory sauce of soy sauce, rice wine, brown sugar, and cornstarch. Served over egg noodles and garnished with sliced red onion and sesame seeds, this dish delivers a balanced blend of savory, sweet, and nutty flavors that will delight your taste buds.
Servings
2-4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
1 pound beef eye of round steaks, thinly sliced against the grain
8 ounces snap peas, washed
1/4 cup green onions, thinly sliced
1 tablespoon garlic, minced
1 tablespoon ginger root, minced
2 cups wide egg noodles
Sauces and Seasonings
3 tablespoons soy sauce
2 tablespoons mirin rice wine
1 tablespoon light brown sugar
1/2 teaspoon cornstarch
1 tablespoon coarse kosher salt
1/2 tablespoon Szechuan pepper, freshly cracked
Toppings
2 tablespoons sesame seeds
Instructions
Prepare the Sauce
In a small bowl, whisk together soy sauce, mirin rice wine, brown sugar, and cornstarch. Set aside.
Season the Beef
In a large bowl, toss beef strips with kosher salt and freshly cracked Szechuan pepper.
Cook the Noodles
In a large pot of boiling water, cook wide egg noodles according to package instructions. Once cooked, drain and set aside.
Stir Fry
Heat a large skillet or wok over medium-high heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant. Add seasoned beef strips and stir-fry for about 2 minutes until browned. Add snap peas and continue stir-frying for an additional 3 minutes. Pour the sauce mixture into the skillet and bring to a boil, stirring continuously. Reduce the heat and simmer until the sauce thickens.
Serve
Plate the cooked egg noodles and top with the beef and snap peas mixture. Garnish with sliced green onions and a sprinkle of sesame seeds.
In a small bowl, stir together 3 tablespoons soy sauce, 2 tablespoons rice wine, 1 tablespoon brown sugar, and 1/2 teaspoon cornstarch and set aside.
Prepare the noodles. steak, ginger, and garlic. Here I am cheating using garlic and ginger paste in a tube, very convenient!
Slice the beef steaks into thin strips, cutting across the grain.
Season the beef strips in a large bowl with coarse kosher salt and fresh cracked Szechuan pepper.
Boil the wide egg noodles about 8 minute while cooking the stir fry.
Prepare the snap peas, which I like for their size and volume by preference, or you could use snow peas or another vegetable choice.
Heat a large skillet or wok to med-high and add the garlic and ginger.
Stir until fragrant about 30 seconds.
Add the beef to the skillet over high heat and stir.
Stir about 2 minutes until browned.
Add the snap peas and stir about 3 more minutes.
Stir in the sauce mixture and heat to boiling stirring constantly. Then simmer a few minutes until the sauce begins to thicken.
The noodles and stir fry should finish about the same time. Drain the noodles.
Serve over wide egg noodles. Garnish with sliced red onion and sesame seeds.
