Tuesday, January 22, 2013


A walk on the coldest day of the year deserves a hot and hearty dinner!


Stir-fried beef and snap peas served over brown rice fill the crankiest kid bellies. This dinner can be made in the time it takes to cook the rice. 

Stir-fried Beef and Snap Peas

1 pound sirloin beef, thin sliced

2 Tablespoons wok oil
1 pound snap peas, washed and drained
1 can sliced water chestnuts, drained
4 cups cooked brown rice

1/4 cup low sodium soy sauce
1/4 cup cooking sherry
1 Tablespoon cornstarch
1/4 cup water
dash of dried ginger

As the rice cooks, mix together in a large bowl the five sauce ingredients until cornstarch is smooth. Add the beef and let sit while wok heats.

Heat oil in wok until it begins to "smoke". Add in beef and sauce and saute until beef is cooked through. Add in water chestnuts and snap peas and cook for five more minutes (or until peas are cooked to your preference).  Serve over hot brown rice.

NOTE: The beef and sauce mixture can be made hours before and kept refrigerated until ready to use. Allow meat to rest on counter at least ten minutes before adding to wok.


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