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 recipe for Asian beef with snap peas and wide egg noodles is a flavorful and satisfying dish that combines tender beef strips, crisp snap peas, and soft egg noodles. The beef is seasoned with Szechuan pepper and kosher salt, then stir-fried with minced garlic and ginger until browned. The snap peas are added and cooked until tender, then a delicious sauce made of soy sauce, rice wine, brown sugar, and cornstarch is added to thicken and coat the beef and snap peas. The dish is served over a bed of wide egg noodles and garnished with sliced red onion and sesame seeds, adding extra texture and flavor. The result is a balanced and savory dish with a touch of sweetness and nuttiness from the sesame seeds that will delight your taste buds.

Ingredients

  • 1 pound beef eye of round steaks, cut into thin strips
  • 8 ounces snap peas
  • 2 cups wide egg noodles
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger root
  • 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 fresh cracked Szechuan pepper
  • 1/4 cup fresh sliced green onions
  • 2 tablespoons sesame seeds

Instructions

  1. 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.
  2. Slice the beef steaks into thin strips, cutting across the grain.
  3. Season the beef strips in a large bowl with coarse kosher salt and fresh cracked Szechuan pepper.
  4. Prepare minced garlic, ginger, and snow peas.
  5. Boil a pot of water to cook the wide egg noodles while cooking the stir fry.
  6. Heat a large skillet or wok to med-high and add the garlic and ginger, stirring until fragrant about 30 seconds.
  7. Add the beef to the skillet and stir about 2 minutes until browned.
  8. Add the snap peas and stir about 3 more minutes.
  9. Stir in the sauce mixture and heat to boiling stirring constantly. Then simmer a few minutes until the sauce begins to thicken.
  10. Serve over wide egg noodles.
  11. Garnish with sliced red onion and 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.