Beef and snow pea stir-fry

Last of the Snow peas

During the summer months, my mother in law has a little veg patch in her garden that keeps the family in spinach, silverbeet, cucumbers, beans, snow peas and spaghetti squash. Some years the haul from the garden is better than others, this year has been very dry, so we have had far less to eat from the garden. The snow peas have been small and kind of dry until recently, which is a shame because I do love them. last week we got a reasonable haul of snow peas to come home with, not wanting to waste the sweet crisp freshness of the snow peas I decided a tasty beef stir-fry would make the best use of the little green treats.

Beef and snow pea stir-fry recipe

Ingredients 

  • 1/2 cup coconut aminos
  • 1 tbsp. honey
  • 6 garlic cloves, minced
  • 1/2 tsp. ginger
  • 2 tsp. apple cider vinegar
  • 300g snow peas
  • 4 tbsp. sunflower oil
  • 300g mushrooms sliced thinly
  • 500g beef, thinly sliced
  • 2 cups cooked cauliflower rice 

Whisk together the coconut aminos, honey, garlic cloves, ginger, and vinegar in a bowl, then set aside.

Heat a wok or large frying pan, add two tablespoons of sunflower oil. 

When you add the oil, it should be smoking hot.

Add the sliced mushrooms to the wok and cook them on high heat, occasionally stirring. 

When they start to brown, remove them from the pan and set them to one side.

Return the wok to the heat, add the remaining sunflower oil.

Add half of the beef to the pan.  

Stir the meat and cook it until it is browned. 

Remove the cooked meat from the pan and set it to one side.  

Repeat with the remainder of the meat.

Add all of the meat, mushrooms, and snow peas to the pan with the sauce.  

Stir everything together over a high heat for about two minutes.

Serve over the cooked cauliflower rice.

Beef and snow pea stir-fry 

  • Servings: “6
  • Rating: ★★★★★
  • Print

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Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup coconut aminos
  • 1 tbsp. honey
  • 6 garlic cloves, minced
  • 1/2 tsp. ginger
  • 2 tsp. apple cider vinegar
  • 300g snow peas
  • 4 tbsp. sunflower oil
  • 300g mushrooms sliced thinly
  • 500g beef, thinly sliced
  • 2 cups cooked cauliflower rice

Directions

  1. In a bowl, whisk together the coconut aminos, honey, garlic cloves, ginger, and vinegar then set aside.
  2. Heat a wok or large frying pan, add two tablespoons of sunflower oil when you add the oil it should be smoking hot.
  3. Add the sliced mushrooms to the wok and cook them on a high heat, occasionally stirring, when they start to brown remove them from the pan and set them to one side.
  4. Return the wok to the heat, add the remaining sunflower oil.
  5. Add half of the beef to the pan.  
  6. Stir the meat and cook it until it is browned, remove the cooked meat from the pan and set to one side.  
  7. Repeat with the remainder of the meat.
  8. Add all of the meat, mushrooms, and snow peas to the pan with the sauce.  
  9. Stir everything together over a high heat for about two minutes.
  10. Serve over the cooked cauliflower rice.

Nutrition

Per Serving: 256 calories; 14 g fat; 17 g carbohydrates; 14 g protein

Equipment

  • Wok or large frying pan
  • Measuring cups
  • Scales
  • Measuring spoons
  • Knife
  • Chopping board
  • Spatula

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

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