Beef & Snow Pea Stir Fry

Beef & Snow Pea Stir Fry

Beef & Snow Pea Stir Fry

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Beef & Snow Pea Stir Fry

Hello everyone!!  It’s been awhile since my last blog post and I am excited to share my Beef & Snow Pea Stir Fry. At times life calls for focus elsewhere, and far away to elsewhere I went. There was a time when I would have exhausted myself to do it all, but to what end I had to ask myself. As I get older, I realize that I am a priority as much as anything and doing something for the sake of just getting it done is not the same as doing it for the joy it brings me.  Sooo, now that I have moved, dealt with the death of my mother, moved again, cleaned up a hoarder’s home, renovated my own home and assisted my father with a broken femur, I am ready to get back to me. And by me, I mean food of course LOL! 

I’ve truly missed being part of the foodie community and participating in my passion.  This creative outlet and meaningful pursuit bring me a lot of joy. I’m also very excited to share that I’ve finally stepped into the world of video. It’s been great to learn and challenge myself, and I’m sure that my “being on camera” nerves will calm as it becomes my norm. You can find me on YouTube @compelledtocook and as time goes I will include videos here on the blog for some of my existing posts. My channel is very new and I still have plenty to learn and improve upon, but I hope you’ll join me in my endeavour.  Be sure to subscribe so you never miss a great recipe video. If you’ve been hanging around wondering if I’d ever post again, I thank you for your patience, and if you’re new to my blog, I welcome you.

Beef slices

Beef & Snow Pea Stir Fry is quick, simple and flavourful.  Thinly sliced beef gets fried quickly over high heat to keep it tender, while crisp and healthy snow peas balance the umami “ish” sauce. Let’s talk about the beef for a moment. There are several cuts that work well, and I have a couple of tricks to create tender, silky beef. My cuts of choice are tenderloin, strip loin or flank steak. Regardless of the cut you choose it is imperative that you cut it thinly across the natural grain of the meat to ensure a chewable bite.

The second trick is to add a small amount of baking soda (mixed with soy sauce) to the slices and allow to marinate. The baking soda helps to break down the meat fibres and create a silky texture. If using tenderloin, the need to marinate is less because it’s already a very tender cut of meat, however, I still do. Just marinate it for a shorter length of time, about 30-60 minutes. If using other cuts I recommend marinating for 1-2 hours. Please know that more soda does NOT mean more tender. It only adds a sharp taste to the meat, so resist the urge to do so.  Beef and Snow Pea Stir Fry is wonderful served over rice or your favourite noodle.  Enjoy!

Beef & Snow Pea Stir Fry

Author:  Compelled to Cook

 

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Beef & Snow Pea Stir Fry

Prep Time 20 minutes
Cook Time 10 minutes
Marinating time 1 hour
Total Time 1 hour 30 minutes
Servings 4

Ingredients

Beef

  • 10 ounces beef, thinly sliced across the grain, see notes
  • 1 tbsp low sodium soy sauce
  • 1 tbsp freshly grated ginger
  • 1 clove garlic, minced
  • 1/2 tsp baking soda

Stir Fry

  • 10-12 ounces snow peas
  • 1/4 cup water
  • 1/3 cup beef broth, cold
  • 2 tbsp oyster sauce
  • 1 tsp cornstarch
  • 3/4 tsp sugar
  • 1/4-1/2 tsp red chili flakes
  • as needed canola oil
  • as needed scallions, thinly sliced
  • as needed sesame seeds

Instructions

Beef

  • Toss beef with ginger and minced garlic.
  • In a small bowl stir together soy sauce and baking soda. Pour over beef and mix well to evenly coat the beef slices (I use my hands to ensure it's mixed well). Set in the fridge to marinate for 30-120 minutes depending on cut used. (see notes)
  • While the beef is marinating whisk together beef broth and cornstarch (see notes). Stir in oyster sauce, sugar and chili flakes.

Stir Fry

  • Prep snow peas by trimming the ends and removing the side string.
  • Heat a wok or large skillet over medium-high heat and add a generous splash of oil. When the oil is hot add the beef, separating the slices with your hands as you add it. Sauté for 2-3 minutes until just cooked through and starting to brown. Remove to a clean bowl and cover.
  • Add the 1/4 cup of water and snow peas to the wok and cook uncovered for 4-5 minutes, stirring occasionally until most of the water has cooked off and the peas are starting to soften but are still slightly crisp (they will continue to cook in the sauce).
  • Add the sauce to the snow peas and cook for about a minute, stirring until the sauce fully thickens. Add the beef and stir to combine and warm.
  • Serve over rice or desired noodles and garnish with scallions and sesame seeds.

Notes

-Several cuts of beef will work.  I enjoy tenderloin or strip loin, however, flank steak will work well too. Be sure to cut the beef into thin strips across the grain.
-If using tenderloin, marinating for 30-60 minutes is enough, it's already a tender cut.  If using strip loin or flank 1-2 hours is best.
-Cornstarch dissolves better in cool liquids, so if your broth is hot, allow it to cool first.  It will also dissolve better in the broth as opposed to the thick oyster sauce.

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Wor Wonton Soup

Wor Wonton Soup

Wor Wonton Soup

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Wor Wonton Soup served in a shallow black bowl on a bamboo mat with a broken fortune cookie in the background.

You’ll want to skip the takeout when you can make flavour-packed Wor Wonton Soup at home. It’s incredibly easy and quick once all the components are ready. I prefer to make homemade wontons and pork for this recipe because both are just so much better than store-bought in my opinion. I’ve included links for both, so I encourage you to be adventurous and try both. For this soup, I’ve chosen to use broccoli and carrots for my vegetables, however, feel free to sub in baby bok choy, water chestnuts, snow peas or baby corn to suit your liking.

Prepped pork wontons, pork char sui, shrimp and vegetables ready for Wor Wonton Soup.

The biggest trick to Wor Wonton Soup is the timing. I’ve dabbled with several different timing arrangements and found that the vegetables will cook in the same time it takes the wontons to cook. Therefore, adding them to the simmering broth at the same time is essential. Overcooking either is undesirable, to say the least. The same can be said for the shrimp and pork too. The shrimp will cook in no more than 2 minutes and the pork only needs to be warmed as it’s already cooked. So be sure to stick around the pot, the whole process takes only 4-5 minutes, so it’s not the time to do even the quickest of choirs.

Wor Wonton Soup served in a shallow black bowl on a bamboo mat with a broken fortune cookie in the background.

I’ve included links for the Pork Char Siu and Pork Wontons. The extra pork can be tightly wrapped in a sealable bag and frozen for up to two months. The wontons can also be frozen in a single layer and then placed in a sealable container for up to a month. Extra wontons are easily cooked in a little broth, deep-fried or pan-fried. Trust me, they will not go to waste!! This is a wonderful soup that eats like a meal and it’s easier than you might think. Enjoy!

Pork Char Siu

Crispy Wontons

Author:  Compelled to Cook

 

Wor Wonton Soup served in a shallow black bowl on a bamboo mat with a broken fortune cookie in the background.
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Wor Wonton Soup

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 4 cups chicken broth
  • 4 cups low sodium chicken broth
  • 1 tbsp soy sauce
  • 1 1/2-2 cups large bite-size broccoli pieces
  • 1 large carrot, thinly sliced on a diagonal
  • 16 each pork wontons see note
  • 12 large shrimp, deveined and tail removed
  • 6 ounces Chinese BBQ pork (Pork Char Siu), thinly sliced see note
  • 2 tbsp green onion, thinly sliced on a diagonal
  • as needed sesame oil

Instructions

  • In a large pot heat broth and soy sauce to a gentle simmer. Add broccoli, carrots and pork wontons and maintain a simmer. Cook for 4-5 minutes until wontons are cooked and vegetables are just tender. Add shrimp and sliced pork when about 2 minutes of cooking time remains.
  • Divide soup into shallow bowls and garnish with green onions and a drizzle of sesame oil.

Notes

-The prep time noted does not include the time to make the wontons or pork char siu if making either from scratch.
-You can use store-bought wontons and pork char siu, however homemade is so much better and I've included a link to both in the post above.

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Affiliate Disclosure

I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Tempura Asparagus with Soy Dipping Sauce

Tempura Asparagus with Soy Dipping Sauce

Some years ago, one of my favourite appetizers served at The Keg was a tempura battered asparagus.  In the mix was also snow peas or green beans, but it’s been so long that I just can’t seem to remember.  What I do remember, is that the asparagus was the star of the show, hands down!  Crisp green spears, lightly battered and fried golden were amazing with a soy dipping sauce.  Since the dish is no longer on the menu, I decided to make it for myself, and share with you today Tempura Asparagus with Soy Dipping Sauce.  You see, it’s simply the best when you can enjoy your favourites at home.

The recipe uses crisp fresh asparagus spears, but truthfully, you could use a multitude of vegetables of your liking.  Think zucchini, green beans, mushrooms, a vegetable Fritto Misto really. For me, it’s asparagus all the way, lightly coated and fried till just tender and plunged into a garlic and ginger studded soy sauce.  They’re addictive to say the least. Enjoy!

Recipe source for Tempura Asparagus:  Compelled To Cook

Tempura Asparagus with Soy Dipping
Print Recipe
    Servings Prep Time
    4-6 people 25 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    4-6 people 25 minutes
    Cook Time
    20 minutes
    Tempura Asparagus with Soy Dipping
    Print Recipe
      Servings Prep Time
      4-6 people 25 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      4-6 people 25 minutes
      Cook Time
      20 minutes
      Ingredients
      Soy Dipping Sauce
      Asparagus
      Servings: people
      Instructions
      Soy Dipping Sauce
      1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
      Asparagus
      1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
      2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
      3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
      4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
      5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.