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. Saut� 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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