Beef and Pea Pod Stir Fry Recipe
This is a Barrand family recipe that Matt’s Dad has been making for years. The whole family loves it both young and old. I have been part of the family for almost 12 years but never attempted the recipe because I knew I would never be able to make it as good as Papa does. But for my first attempt it turned out really good and I look forward to perfecting it over the coming years.
- 1-2 lbs steak cut into small bite sized pieces ( I used thin cut round roast)
- 2 teaspoons oil
- 3-5 cup water
- 1 small onion chopped
- 3 beef bouillon cubes
- 2 tablespoons soy sauce
- 2 tablespoon cornstarch (mixed in 1/4 cup water)
- 1 pk frozen snow pea pods (I used fresh sugar-snap peas)
- 1 can water chestnuts sliced
Since I used a tougher cut of meat I used my meat tenderizer to really make it tender….plus it is a good way to get your daily irritations at the world out. Whacking the crap out of a piece of meat…is cheaper than therapy :).
Dice your meat and onion and cook in 2 tablespoons oil. Once you have the meat and onions cooked through add water ( 3-5 cups depending on how much sauce you want. Add bouillon, soy sauce, cover with a lid and turn heat down to a simmer. Simmer anywhere from 10-30 minutes depending on how tender you want the meat (or how big of a hurry you are in).
Add the corn starch mixed with water, stir well to prevent lumps this will thicken your sauce. Add more if you wish to have a thicker sauce, salt and pepper to taste. Last 5 minutes of cooking at pea pods and water chestnuts. Serve over rice… enjoy!