I love meals that are as easy as if you didn’t cook at all! This Asian beef with snow peas and edamame is delicious and super quick!
A long, long time ago I realized that simple ingredients go much farther than long lists of ingredients, steps and directions. Beef with snow peas and edamame takes only about 15 minutes to cook, actually less if you’ve prepped everything and you can serve it alone, with rice noodles or rice. Nothing wrong with a little versatility. And Cade likes that we can both have it our way.
I don’t do spicy. You’ve probably noticed that on the site. There are very few recipes that offer a big kick and all of them were for Cade. Which is fine, he deserves to have things he likes as well. For this one I make the recipe and then I just put red pepper flakes (Cade uses chipotle) on the table as they just get added at the end anyway so he can sprinkle some on his dish. The girls squeal as he does so because they are convinced he is going to add too many and have a burning mouth.
The key to this dish is slicing the beef correctly and cooking it at a high temperature for a short amount of time. You see, flank and skirt steak are really delicious but if sliced wrong or cooked too long they become quite chewy. The grains of meat run from end to end, and when you slice you’ll want to turn the meat so that you are cutting against the grain. In other words, don’t follow your knife along those lines, instead cut into them. And while it looks pretty to slice the meat thin on a bias it actually makes it more chewy so thin strips is what you want.
How to Cook Asian Beef
Then there’s the cooking. High heat, a little oil and leave the meat alone until it starts to brown. Using your tongs flip the meat and cook only for another few seconds on the other side. Well done is a big no-no and trust me, even if in regular steak that’s what you prefer you wont want it with this one. It absolutely will make the meat too tough.
Soy Sauce or Gluten Free Soy Sauce?
The sauce is really easy and if you need gluten free just use Tamari. We actually use Tamari more than soy sauce lately and we aren’t gluten intolerant. I have to mention the green onions as Cade isn’t the biggest fan. He doesn’t hate them, he just doesn’t care that much. But in something like this with that heavy beef and a brown sauce you need something to brighten the flavor that just regular veggies can’t do. You don’t want to skip them.
Asian Beef with Snow Peas and Edamame
- 1 Pound Flank or Skirt Steak
- Fresh Ground Black Pepper
- Canola Oil for Pan
- 2 Cups Snow Peas, washed
- 1 Cup Edamame, steamed *see note
- ⅓ Cup Sliced Green Onions
- 1 Tablespoon Sesame Seeds
- Red Pepper Flakes *optional
- ½ Cup Soy Sauce (or Tamari for Gluten Free)
- 3 Tablespoons Brown Sugar
- ⅛ Teaspoon Sesame Oil
- 2 Teaspoons Rice Wine Vinegar
- ½ Teaspoon Ground Ginger
- Prepare the meat by slicing thing against the grain. Set aside while you prepare the sauce and veggies.
- Heat a skillet to medium heat and toast the sesame seeds, moving occasionally until golden. Remove to a plate.
- Turn the heat to medium high heat and add 1 tablespoon oil. Add the snow peas and saute until tender and starting to brown on the edges, about 2-3 minutes. Remove to a clean plate.
- Steam the edamame and then pop the beans out of the pods onto the snow peas.
- Turn the pan up to high heat and add another drizzle of oil. Add half of the meat with a little pepper over it. Cook until beginning to brown and then turn over. Cook for another few seconds and then remove to a clean plate. Do not cook until well done, you want a small amount of pink left especially since you'll be putting it back in the pan. Repeat with remaining meat.
- Add the steak, peas, edamame and green onions reserving, 1 tablespoon of onions for garnish into the pan and turn to medium heat. Add the sauce and cook for 1 minute or until everything is heated through. Sprinkle with sesame seeds and green onions and serve with red pepper flakes for anyone who wants heat.
- In a glass measuring cup whisk together the sauce.