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    Asian: Almond Beef & Snap Peas


    Source of Recipe


    NW News

    List of Ingredients




    2 Tbsp. peanut oil or corn oil
    1 pound flank steak, sliced into strips 1/2 x 2 inches
    3 Tbsp. soy sauce
    1 Tbsp. cornstarch
    2 Tbsp. molasses
    1 clove garlic, minced
    1 Tbsp. fresh, grated ginger
    1/2 teaspoon red pepper flakes
    13-ounce package instant oriental-style noodle soup mix, beef-flavored
    2 c. shredded bok choy
    1 c. prewashed ready-to-eat stringless sugar snap peas
    1 c. green onion, cut in 1-inch pieces
    1 c. bean sprouts
    3/4 c. slivered, roasted almonds, spicy Szechuan-flavored

    Recipe



    Heat oil in large skillet over high heat. Add meat and stir-fry 2 to 3 minutes to brown. Remove from heat. Combine soy sauce, cornstarch, molasses, garlic, ginger and pepper flakes in bowl.
    Pour over meat, return to heat and simmer 2 minutes. Remove meat from skillet with slotted spoon.
    Pour 1/2 c. water into skillet, sprinkle soup mix seasoning packet into water and stir to dissolve. Reserve dry noodles. Add bok choy, peas, onion and sprouts to skillet. Sauté until vegetables are crisp-tender, 2 to 3 minutes. Add beef and slivered almonds. Heat gently. Crush noodles over top of dish. Serve immediately.


    YIELD: 4--6 Servings

 

 

 

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