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.