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Beef with Snow Peas Recipe

Beef with Snow Peas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (81)

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Average Rating:

Total Reviews: 81

Showing 31-40 of 81

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  • on February 12, 2013

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    This is sooo good! I used flat iron steak instead of skirt steak; the meat was tender and delicious. I will be making this to satisfy my future chinese take-out cravings! It's healthier and tastier that take-out anyway. Ree's recipes are so simple and delicious, she's my new favorite!

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  • on February 12, 2013

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    very simple and really yummy! I don't think I could have feed 8 with it but we will be making this again and again!!

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  • on February 12, 2013

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    Very good. I used the skirt steak. I sliced it when it was still partially frozen to get really thin slices. I marinated the meat a couple of hours with some smashed garlic cloves and green onions. I added some fresh broccoli with the pea pods. The meat is tender and the sauce tasted great. I didn't have the cooking sherry so I used vegetable stock. My husband loved it and so did I. It did take longer than 16 minutes though...maybe 30 with prep.

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  • on February 12, 2013

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    Fantastic!!! This was so good. I could not find flank steak at my local grocery so I used round steak instead and marinated it a bit longer. I also did not have any snow peas so I used thinly sliced onion and bell pepper. I added a little bit of baby spinach ( I had some in my fridge which brought everything together nicely! It was a bit salty, but that was my fault. Next time I will not salt until the end, it probably will not use salt next time! It took longer than 16 minutes because of cooking the rice, however, I had the entire meal on the table in less than 30 minutes! I love this! Thanks again, Ree for yet another wonderful recipe. Your show is my most favorite on the Food Network!

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  • on February 12, 2013

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    This was so good and easy, me and my husband loved it. The flank steak was great!!!

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  • on February 11, 2013

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    It was really good, but a bit salty if you do not eat it with rice. I think I will use a low sodium soy the next time. I didn't have sherry, so I used a little white wine and mirin. The ingredients cook very fast as described. Delicious and a great time saver. It took longer to prep than cook.

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  • on February 10, 2013

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    My husband and I loved this. In fact, he loved it so much he said it's the best thing he's ever had that was homemade at his house, and I think he is even including his mother's cooking in that!

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  • on February 10, 2013

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    As good as take-out! I didn't have any snow peas on hand so I just left them out and I used flat iron steak instead. It was fantastic! The sauce was soooo good! I didn't find it to be salty at all (I didn't add any salt to the dish except to season the steaks. I think using low sodium soy sauce is the key to controlling the salt level. Thanks Ree for a great recipe!

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  • on February 10, 2013

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    Easy to make, but like a few others said, it took a little longer than 16 minutes and was a tad bit salty. Not unbearable though. Tasty and worth making again. We used carrots and red bell pepper instead of peas.

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  • on February 10, 2013

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    This was absolutely awesome! We did a Chinese feast: chicken lettuce wraps, chicken potstickers, Chinese stir-fried cabbage, eggrolls, and the beef with snow peas. Meat was extremly tender, dish was flavorful, and it was EASY to prepare. Love all PW recipes! And, love the show - it is my favorite Food Network show.

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