Tag Archives: tri-tip

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!


Diary of a Week of Camp Food

11 Jul
Shredded Spicy Chicken Tacos

Shredded Spicy Chicken Tacos

I mentioned in my last blog that camp food doesn’t always have to consist of hot dogs, burgers, and chili. In between all the work we did out there (and of course relaxing) I kept some scribbled notes of what we cooked and/or ate last week. Aside from the plank-grilled salmon, we really didn’t eat that gourmet but I tried to mix things up enough with what I brought so that we weren’t eating the same stuff every day. And it certainly helps that we have a stove and convection/microwave oven in the RV! I’m sure the menu would have been quite different if I just had to rely on our trusty charcoal grill. We typically only ate two full meals a day out there. I had plenty of snacks on hand to eat in between meals.

Saturday Dinner
Grilled Beer Brats topped with Ranch Style Beans, chopped onion, and cheese
Potato Chips

Plank-Grilled Salmon Plated

Plank-Grilled Salmon Plated

Sunday Brunch
Spring Eggs (scrambled eggs with diced green onion, dice Roma tomato, real bacon bits and cheese)
Toasted English Muffins

Sunday Dinner
Plank-Grilled Salmon
Rice Pilaf
Green Salad

Monday Lunch
Tuna Melts
Potato Chips

Monday Dinner
Leftover Grilled Tri-Tip from our Friday dinner before we left
Baked Red Potatoes
Corn on the Cob

Tuesday Lunch
Lunch Buffet at Chinook Winds Casino!

Tuesday Dinner
Spaghetti made with hot Italian sausage, mushrooms, onions, lots of seasonings
Garlic Bread
Green Salad

Wednesday  Brunch
Bowl of Cheerios
Hard Boiled Eggs

Our Trusty Charcoal Grill

Our Trusty Charcoal Grill

Wednesday Dinner
Grilled T-Bone Steak
Leftover Rice Pilaf
Corn on the Cob
Green Salad

Thursday Lunch
Leftover Spaghetti
Garlic Bread

Thursday Dinner
Shredded Spicy Chicken Tacos (Parboiled a chicken breast with a Serrano pepper, onion, garlic, lettuce and spices, then shredded and served on tortillas with tomato, lettuce, sweet onion, Southwest Corn Salsa, cheese, and sour cream

Friday Brunch
Can of Progresso Light Chicken Noodle Soup with the leftover spicy chicken and chicken broth added
Rice Cakes

Friday Dinner
1/4-lb. Grilled Burgers served on English Muffins
Potato Chips
Green Salad

Shredding the Chicken

Shredding the Chicken

And there you have it! We had an unmemorable lunch of boiled eggs, string cheese, and Goldfish crackers on the drive back because we didn’t feel like stopping on the drive home anywhere.  I had brought all the food in a cooler and a box, with the exception of the vegetables which we bought at a produce stand about an hour from camp.  The only time I had to drive to a grocery store was to get ice every few days for our beer/soda cooler since the RV fridge is too small to store many cans. And yes, most meals were eaten off paper plates. Hey, it’s camping!

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