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Beef with Snow Peas rivals any Chinese restaurant’s version. So easy, and healthier to make at home too!


I have a (cow)girl crush and I don’t care who knows it. The Pioneer Woman can do no wrong in my book, especially when she posts recipes like the one I made for dinner tonight – Beef with Snow Peas!


Beef with Snow Peas


Beef with Snow Peas rivals any Chinese restaurant's version. So easy, and healthier to make at home too!


Serves 4

  • 1lb flank steak
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 Tablespoons brown sugar
  • 2 Tablespoons corn starch
  • 1/4 cup + 2 Tablespoons beef broth
  • 1/4 teaspoon ginger powder
  • 8oz fresh snow peas
  • 4 scallions, chopped
  • 2 Tablespoons peanut oil
  • Rice or thin noodles


  1. Slice beef very thin and on an angle against the grain (freeze for 10-15 minutes before slicing to make it easier.) Whisk together soy sauce, water, brown sugar, cornstarch, beef broth and ginger powder in a bowl. Add beef slices and set aside.
  2. Trim snow peas by zipping off ends. Pre-heat a very large pan to high or an electric wok to 375 degrees with peanut oil (don't forget to turn on a fan!) Add in snow peas and allow to cook for 1 minute, stirring a few times. Remove snow peas to a plate.
  3. Allow wok or pan to re-heat, then add in half the beef. Let the beef sit in the wok until it starts to get golden brown on one side, then stirfry until it's barely cooked, ~30 more seconds. Don't let it burn! Remove to the plate with snow peas. Add in second half of beef with the green onions and let it get golden brown on one side.
  4. When the first side of the second batch of beef is golden brown, add snow peas, first half of beef and remaining marinade back into the wok. Stir to mix everything together, then turn the heat off. The sauce will continue to thicken as it sits.


Adapted from The Pioneer Woman

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

First buttery cinnamon rolls, then creamy artichoke pasta and now THIS?!


The PW knows her stuff and this dish could have been on the menu of any of my favorite Asian restaurants in town. The sauce was savory and thick – loved how the corn starch did that!


I served my portion over brown rice, but mixed Ben’s with angel hair pasta – which he loved and said he’d eat everyday. “Mmm. MMMM! What is IN this?!” I even caught him whispering, “oh yeah!” after getting the perfect bite onto his fork. ;) Another PW recipe for the books!


I have this dessert recipe of hers that I’m making this weekend for Ben and I’s 3 year anniversary on Tuesday (eek, really!? Three years??) that I am seriously THIS EXCITED for. Can’t wait to show you.

Sooo yeah, get to the PW’s website if you haven’t already, and make sure to have a drop cloth near by. You’ll need it to catch the drool dripping from the corners of your mouth as you fall in love with her luscious, insane recipes!

Too visual for you?



Finish this sentence: “My tolerance for pain is _______.”

My tolerance for medical-type pain is very high. I could get shots all day long and be fine with it. Body sore-type pain is a completely different story. I’m such a baby when my muscles are achy!