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

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

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!

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