Recipes - Sugar Snap Pea - Los Angeles Salad Company

Asian Sugar Snap Peas with Beef

Serves 6

Sugar Snap Peas with Beef

1 lb (1/2 bag) of Los Angeles Salad Company Sugar Snap Peas
2 lb of lean beef, cut into strips
1/4 cup of soy sauce
1/3 cup of Hoisin sauce
1/3 cup of water
1/2 tsp to 1 tsp of red chili flakes, to taste
4 tbsp of olive oil, divided
1 1/2 tbsp of minced garlic
1 tbsp of freshly grated ginger
3/4 cup of coarsely chopped roasted cashews
salt and pepper to taste

1. Combine beef strips and soy sauce in a medium bowl. Cover and refrigerate to marinate while preparing the ingredients.
2. In a small bowl, mix the Hoisin sauce with the water and the chili flakes. You may use 1/2 tsp to 1 tsp depending on the level of spice you like.
3. Heat 2 tbsp of olive oil over medium-high heat, in a large skillet.
4. Sauté the meat for about 2 minutes and set beef aside on a plate. Using the same skillet, heat the remaining 2 tbsp of oil, then toss in the sugar snap peas. Sauté for about 2 minutes.
5. Add the garlic and ginger, then add the beef back to the skillet. Cook for about 2 more minutes, tossing to distribute the ingredients evenly.
6. Remove from heat, sprinkle cashews and serve.


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