Sesame Beef and Snow Peas

1 bag boil-in-bag rice single serving
3 tbs dry sherry or white wine
1 tbs low sodium soy sauce
1/2 tsp sugar
1/2 tsp cornstarch
1/2 tsp sesame oil
2 tsp vegetable oil
1/4 cup thinly sliced onion, separated into rings
1/4 cup red bell pepper strips
3 oz fresh snow peas, strings removed*
1/4 lb boneless beef sirloin, cut into 1-1/2x1-1/2x1/8-inch strips
1/4 cup sliced water chestnuts
3/4 tsp toasted sesame seeds

Cook rice according to package directions. While rice is cooking, combine sherry, soy sauce, sugar, cornstarch and sesame oil in small bowl, stirring until cornstarch is dissolved; set aside. Heat oil In 8 inch skillet until hot but not smoking. Add onion. Cook and stir over medium-high heat 1 minute. Add red pepper and snow peas. Cook and stir 1 minute. Remove vegetables with slotted spoon; set aside. Add beef to skillet. Cook and stir 1 to 1-1/2 minutes. Add water chestnuts, soy sauce mixture and reserved vegetables. Cook and stir until sauce is slightly thickened, about 30 seconds. Serve over hot cooked rice. Sprinkle with sesame seeds, if desired.

Makes 1 to 2 servings.

*Frozen pea pods may be substituted. Thaw and drain before adding to skillet with water chestnuts.

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Cajun Country -- New Iberia, Louisiana