Browned Beef Tips with Snow Peas

Beef tips with snow peas

After having a hard time deciding what to have for dinner every night, my husband and I sat down and looked through ALL of my pinterest pins to determine what from there he would be interested in.  Although there are a lot of healthy recipes on there (and none that involve cheese), he was able to find several that he’d like to try, so this was the first attempt from that list!

Although Drew came home at 8:30, and dinner was ready by 8, I still had this simmering in the pan so it stayed warm for him.  Even with the delay in eating, he still thought this was a winner:  Let’s just put it this way – the recipe used 1.5 pounds of beef, I ate around .5 pounds…there were no leftovers.

Keep in mind, when you read this recipe you might think “WOW!  That’s a lot of soy sauce.  However a lot of recipes call for 1 pound of meat and 3 tablespoons of soy sauce.  I use 1.5 pounds, doubled the sauce, and didn’t use all of it.  I always recommend making more sauce then what’s needed because having dry beef is never a good thing, and you can always add more sauce but not take it out.  Your best bet is adding 1/2 of the sauce and then continuing to add based on your desired preference.  If serving with egg noodles, you also want more sauce so also cater to what your side is going to be!

Chop Sticks ready??


Servings: 4-5

1.5 pound beef round steak, cut into thin strips

*You can use any steak here but just make sure it’s thinly sliced

6 tablespoons  and 1 tablespoon soy sauce divided

3 tablespoons rice wine vinegar

2 tablespoon brown sugar

1 teaspoon cornstarch

2 tablespoon vegetable oil

2 tablespoon minced fresh ginger root (or 3 tablespoons grated ) divided

2-3 cloves garlic minced

8 ounces snow peas

1/4 teaspoon garlic powder

Fresh ground pepper

red pepper flakes (optional)


  1. Season steaks with ground pepper, garlic powder, and 1 tablespoon ginger (or 1/2 tablespoon fresh ginger).  Put them into a bowl with 1 tablespoon soy sauce and marinate in the fridge for at least an hour or up to 6 hours. This isn’t required but gives the steak an added flavor.
  2. When ready to start, in a small bowl, combine the soy sauce, rice wine vinegar, brown sugar and cornstarch and set aside.
  3. Heat oil in a wok or skillet over medium high heat.
  4. Stir-fry ginger and garlic for about 1 minute or until garlic is aromatic.
  5. Add the steak and stir-fry for 2-5 minutes or until evenly browned and cooked to desired temperature. Remove from pan and cover.
  6. Add the snow peas and stir-fry for an additional 3-4 minutes. Add half of the soy sauce mixture and bring to a boil, stirring constantly.
  7. Add steak back to the pan and lower heat to simmer until the sauce is thicker and smooth. If you prefer more sauce, add the additional sauce to the pan. I ended up using about 3/4 worth of the sauce.

Serving Suggestions:

I suggest serving this over white rice because the sauce is great for the rice to absorb.  Another great option is egg noodles….but really, when AREN’T egg noodles a great option?

ImageThe Chef in the Works


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