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Spicy Glazed Beef & Snow Peas
with Rice & Sesame Seeds
25 MIN
2 Servings
From the Test Kitchen
Tender bites of beef, snow 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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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
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10 oz Thinly Sliced Beef
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½ cup Long Grain White Rice
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4 oz Snow Peas
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2 Scallions
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¼ cup Cornstarch
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2 Tbsps Hoisin Sauce
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1 Tbsp Sambal Oelek
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3 Tbsps Asian-Style Sautéed Aromatics
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3 Tbsps Soy Glaze
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1 tsp Black & White Sesame Seeds
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1 Poblano Pepper
time-saving
tips & techniques
step-by-step
instructions
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. Halve the snow peas crosswise (removing the tough strings, if desired). 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, knife, and cutting board 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.
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
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 pepper. Cook, stirring frequently, 3 to 4 minutes, 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.
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. Halve the snow peas crosswise (removing the tough strings, if desired). 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, knife, and cutting board 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.
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
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 pepper. Cook, stirring frequently, 3 to 4 minutes, 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.
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