Spicy Glazed Beef & Snap Peas with Rice & Sesame Seeds
Family Friendly

Spicy Glazed Beef & Snap Peas

with Rice & Sesame Seeds

25 MIN
2 Servings
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From the Test Kitchen

Tender bites of beef, snap peas, and poblano 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
    720 Cals (est.)
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ingredients
Spicy Glazed Beef & Snap Peas with Rice & Sesame Seeds
Title
  • 10 oz Thinly Sliced Beef
  • ½ cup Long Grain White Rice
  • 2 Scallions
  • 1 Poblano Pepper
  • 4 oz Sugar Snap Peas
  • ¼ cup Cornstarch
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Sambal Oelek
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps Soy Glaze
Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Cut the scallions into 1-inch pieces. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the soy glaze, hoisin sauce, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

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 medium 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.

Cook the vegetables & serve your dish
4 Cook the vegetables & serve your dish

To the pan of reserved fond, add the sautéed aromatics (be careful, as the liquid may splatter). Heat on medium-high until hot. Add the sliced pepper. 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!  

Tips from Home Chefs

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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

Meanwhile, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Cut the scallions into 1-inch pieces. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the soy glaze, hoisin sauce, 2 tablespoons 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
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 medium 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 (be careful, as the liquid may splatter). Heat on medium-high until hot. Add the sliced pepper. 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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