Tri-tip Beef with Sugar Snap Peas

9 Aug
Tri-tip Beef with Sugar Snap Peas

Tri-tip Beef with Sugar Snap Peas

We had about a half-pound of tri-tip beef leftover that my hubby cooked up on the grill earlier in the week, the daughter was gone, and I needed to come up with something for dinner that was quick and easy. I also had a partial bag of sugar snap peas left in the fridge and a half bag of bean sprouts in the freezer. (Did you know you can freeze bean sprouts? But they need to be cooked after freezing, they won’t be good in a salad or sandwich.)

A quick search on the internet gave me this super-easy meal that was on the table in less than thirty minutes! It’s so quick you’ll want to start cooking your rice before making this, unless you are super-fortunate to also have some leftover rice in the fridge.

Tri-tip Beef with Sugar Snap Peas
Adapted from Beef with Snow Peas, Ree Drummond, The Pioneer Woman

1/2 pound leftover barbecued tri-tip beef (or any other cooked beef)
1/4 cup low sodium soy sauce
1 1/2 tablespoons sherry
1 tablespoon brown sugar
1 tablespoon cornstarch
1 teaspoon ground ginger
1 1/2 tablespoons olive oil, divided
6 ounces fresh sugar snap peas
4 ounces bean sprouts
3 green onions, cut into inch pieces on the diagonal
Crushed red pepper flakes, to taste
1 cup low sodium or homemade chicken or beef broth
Cooked rice, for serving.

Simmering the Beef and Vegetables

Simmering the Beef and Vegetables

Slice the cooked beef in very thin slices against the grain and set aside. Cut into bite size pieces too if you want. In a small bowl, mix the soy sauce, sherry, brown sugar, cornstarch, and ginger.

Heat a wok or other heavy bottomed skillet to medium-high heat and add a tablespoon of olive oil. Add the beef and let it sear on one side for a couple of minutes, then flip it over and sear for another minute or two. Remove meat from the pan and set aside.

Add the last half tablespoon of olive oil to the wok or skillet, then throw in the snow peas, bean sprouts, and green onions. Toss them around for a minute or two, then pour in the mixture from the bowl.

Tri-tip Beef with Sugar Snap Peas

Tri-tip Beef with Sugar Snap Peas

Next add the meat back in and sprinkle with some crushed red pepper flakes, to taste. Last, pour in the chicken broth, stir to combine, and simmer for a few minutes until the sauce has thickened. Remove from heat and serve immediately with cooked rice. Easy and delicious!

Download and Print this Recipe

Download and Print this Yummy Recipe!

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25 Responses to “Tri-tip Beef with Sugar Snap Peas”

  1. teagan geneviene August 9, 2015 at 10:13 am #

    KR this looks and sounds delicious. I can practically hear the skillet sizzling. You know I love an easy meal! Mega hugs!

    Liked by 1 person

  2. Sean Munger August 9, 2015 at 10:33 am #

    This looks absolutely amazing!

    Liked by 1 person

  3. cheri August 9, 2015 at 12:11 pm #

    I have snap peas coming out of my ears, perfect recipe!

    Liked by 1 person

  4. Conor Bofin August 9, 2015 at 12:27 pm #

    Lovely, classic combination Kathryn. Elegant stuff.

    Liked by 1 person

  5. all-TIM-ate August 9, 2015 at 7:58 pm #

    It really does look simple, quick and easy. Definitely giving this a try.

    Liked by 1 person

  6. Adam J. Holland August 10, 2015 at 4:27 am #

    Wonderful use of leftovers. I could eat that meal seven days a week.

    Liked by 1 person

    • anotherfoodieblogger August 10, 2015 at 10:49 am #

      Thank you Adam, not sure I could do seven days a week on this. (Now give me your cheesy enchiladas…) 😉

      Like

  7. chef mimi August 10, 2015 at 7:10 am #

    looks perfect!!! i love stir fries.

    Liked by 1 person

  8. tinywhitecottage August 10, 2015 at 8:32 am #

    I can’t seem to get enough beef these days! I love creating a completely different dinner with leftovers and you really came up with a good one here. Great to see your blog today Kathryn! Hope you are enjoying your summer. 🙂

    Liked by 1 person

  9. Gerlinde August 10, 2015 at 9:06 pm #

    What a good-looking dish and I had no idea that you could freeze sprouts .

    Liked by 1 person

    • anotherfoodieblogger August 10, 2015 at 9:08 pm #

      I can’t remember where I read you could do that, but I tried it and it worked just fine! You just can’t put them in a salad or anything “fresh,” it would have to be a cooked dish. Thanks Gerlinde!

      Like

  10. MealsWithMel August 11, 2015 at 6:57 am #

    Mmm this looks good! I love sugar snap peas too!

    Liked by 1 person

  11. Michelle Williams August 11, 2015 at 8:34 am #

    Love quick and easy recipes; esp with leftovers!

    Liked by 1 person

  12. Sean Munger August 11, 2015 at 7:49 pm #

    Reblogged this on http://www.seanmunger.com and commented:
    I don’t do nearly enough food and recipes on this blog, and that’s a shame because many of my most loyal readers are food and wine bloggers! That’s the case with Kathryn, “AnotherFoodieBlogger,” whose very simple recipe for an Asian-style beef with veggies looks absolutely marvelous. I haven’t tried this recipe yet but I’ve got it on my list and I can’t wait to taste it. This looks like a very simple but delicious recipe. I’m thinking a non-oaky chardonnay would go well with this as far as wine is concerned. Enjoy!

    Liked by 1 person

    • anotherfoodieblogger August 11, 2015 at 10:49 pm #

      Thank you for the reblog Sean, that is most kind! I tell you what, I’m always on the lookout for what to do with leftover steak, etc. We have a small family of three and the cuts are always too large for us for one sitting. You ROCK, (literally probably, hehe!) Thanks again!

      Liked by 1 person

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  1. My blog awards: The best of everyone else’s blogs in 2015! | www.seanmunger.com - December 27, 2015

    […] Tri-Tip Beef With Sugar Snap Peas (AnotherFoodieBlogger, August) […]

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