This recipe was developed by Better Homes and Gardens magazines. Beef and Pea Pod Stir-Fry 3/4 pound boneless beef top round steak 3 tablespoons soy sauce or reduced-sodium soy sauce 2 tablespoons ...

Get ready to whip up a mouthwatering meal in minutes with this Beef with Snow Peas and Water Chestnut stir fry. It’s quick, easy, and packed with flavors that will make your taste buds dance!

Earthy mushrooms and tender slices of steak make our fragrant Beef, Shiitake, and Snow Pea Stir-Fry a healthful and satisfying meal that comes together in 30 minutes.

Flank steak. Most popular choice. It’s lean, flavorful, and tender when sliced thinly against the grain. Skirt steak. Similar to flank but with a bit more fat and flavor.

Recipe by Helen Dollaghan from the Sept. 14, 1980, edition of The Denver Post. Makes 4-6 servings. Ingredients 1 pound beef round steak, trimmed of all fat 1/3 teaspoon baking soda 3/4 teaspoon ...

For the sauce: In a bowl, whisk together all of the ingredients. Set aside. For the stir-fry: In another bowl, combine the beef with the brown sugar and cornstarch. Season with pepper. In a large ...

Add broccoli, mushrooms, sugar snap peas, scallions, and half of the beef marinade. Cook and stir until veggies soften, about 3 minutes. Add beef and remaining marinade.

Add the beef in two batches and stir-fry for 2 minutes each batch, or until the meat is golden. Return all the beef to the wok and add the snow peas and red pepper. Stir-fry for a further 2 minutes.

Add ginger, garlic, and beef; cook 2 minutes, or until beef is browned. Add red pepper, snow peas, and onion and continue cooking 2 to 3 minutes, or until vegetables are crisp tender. 2.

For the sauce: In a bowl, whisk together all of the ingredients. Set aside. For the stir-fry: In another bowl, combine the beef with the brown sugar and cornstarch. Season with pepper. In a large ...