Stir-Fry Beef & Snow Peas
Soy-marinated sirloin stir-fried with ginger, snow peas, baby corn, and enoki mushrooms, served on a crispy ring of puffed cellophane noodles. A stunning Chinese beef platter with serious crunch.
This isn’t just a stir-fry. It’s a presentation piece.
Thin strips of sirloin get marinated in soy and cornstarch, then seared with fresh ginger until just past pink. Baby corn, carrots, and delicate enoki mushrooms join the party in a glossy rice wine sauce.
But the real crowd-pleaser? A ring of cellophane noodles fried until they puff into crispy, shatteringly light clouds. Snow peas line the edges, and the saucy beef gets spooned right into the center. It looks like it came out of a restaurant kitchen.
Chef Tips
- Partially freeze the steak for about 30 minutes before slicing. It firms up just enough to cut paper-thin strips against the grain
- Fry the cellophane noodles in small batches. They puff up in seconds and will overflow the wok if you add too many at once
- Marinate for at least an hour. That cornstarch coating is what gives the beef its silky, velveted texture
- Have every ingredient prepped and within reach before you heat the wok. Once cooking starts, it all moves fast
Ingredients
Directions
Partially freeze steak; slice diagonally across grain into thin strips.
Combine 2 teaspoons cornstarch and 1 tablespoon soy sauce in a medium bowl, stirring until smooth; stir in steak.
Cover and marinate in refrigerator 1 to 4 hours, stirring occasionally.
Pour ½ cup oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375) for 2 minutes.
Add noodles, a small amount at a time, andstir-fry 2 to 3 seconds or until noodles expand and turn white.
Remove noodles, and drain on paper towels; arrange in a ring on a serving platter.
Drain excess oil from wok.
Add snow peas to wok; stir-fry 2 minutes.
Remove from wok, andarrange around edges of noodles.
Pour 2 tablespoons oil around top of preheated wok, coating sides; heat for 2 minutes.
Add steak and ginger; stir-fry 4 to 5 minutes or until steak is no longer pink.
Remove from wok, and set aside.
Pour 1 tablespoon oil around top of preheated wok, coating Add carrot, corn, and mushrooms; stir-fry 3 minutes. Combine 1 teaspoon cornstarch, 2 tablespoons soy sauce and wine; stir until smooth Add cornstarch mixture to carrot mixture; stir fry 1 minute or until thickened. Add steak mixture; stir-fry until thoroughly heated. Spoon steak mixture into center of platter.
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