Glazed Beef Stir-Fry with Snow Peas & White Rice

Glazed Beef Stir-Fry

with Snow Peas & White Rice

25 MIN
4 Servings
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Available Options

  • with Thinly Sliced Beef
    includes 20 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
    • with Thinly Sliced Beef

    From the Test Kitchen

    Tender bites of beef, snow peas, and bell pepper are quickly brought together with an irresistible sauce of sweet hoisin, spicy sambal, and more to create this dish. It's served over a bed of white rice to catch all of the saucy bites.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Glazed Beef Stir-Fry with Snow Peas & White Rice
    Title
    • 20 oz Thinly Sliced Beef
    • 1 cup Long Grain White Rice
    • 2 Poblano Peppers
    • ½ lb Snow Peas
    • 4 Scallions
    • ½ cup Cornstarch
    • 4 Tbsps Hoisin Sauce
    • 2 Tbsps Sambal Oelek
    • 6 Tbsps East Asian-Style Sautéed Aromatics
    • 2 tsps Black & White Sesame Seeds
    • 6 Tbsps Soy Glaze

    Glazed Beef Stir-Fry

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Halve the snow peas crosswise (removing the tough strings if desired). Cut the scallions into 1-inch pieces. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the soy glaze, hoisin sauce, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Prepare the ingredients & make the sauce
    Cook the beef
    3 Cook the beef

    Separate the beef; pat dry with paper towels and place in a bowl. Add the cornstarch; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    4 Cook the vegetables & serve your dish

    To the pan of reserved fond, add the sautéed aromatics (carefully, as the liquid may splatter). Heat on medium-high until hot. Add the sliced peppers. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned. Add the halved peas and scallion pieces; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the cooked beef and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and vegetables. Garnish with the sesame seeds. Enjoy!

    Cook the vegetables & serve your dish
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