beef with broccoli and snowpeas beef with broccoli and snowpeas Israeli Kitchen Chinese takeout? Try Chinese stay-in. (Photo: Sarah F. Berkowitz)

Beef with broccoli and snow peas

Tender beef strips and bright, crisp vegetables in a savory sauce.

  • Yield: Serves 6
  • Prep time: 30 minutes
  • Cook time: 2 hours

Long before several family members went vegan on us, we all used to enjoy our local Chinese restaurant’s broccoli and beef dish. It was comfort food that filled you up, satisfied all the taste buds, and pleased everyone. I always thought it was one of those dishes you just can’t reproduce at home, but then I tried it one day, and lo and behold – it was delicious!

In your own kitchen you have the benefit of tailoring different ingredients to your taste, and enjoying the dish hot off the stove. Not to mention the cost factor – making these types of dishes at home runs you about a third or less of the cost of buying ready-made.


  • 1 1/2 pound thinly cut steak
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 16 ounces frozen broccoli florets
  • 8 ounces snow peas
  • 2 carrots, peeled and bias-cut
  • 1 bunch scallions
  • Sauce:

  • 1 cup beef or chicken broth
  • 2 tablespoons soy sauce
  • 1/2 cup cold water
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons cornstarch


Heat oil in pan on medium high heat. Add garlic and beef and brown meat thoroughly.

Whisk together sauce ingredients and add to pan. Bring to a boil, and then turn down heat and allow to simmer one and a half hours.

Add carrots and cook 10 minutes more, or until carrots are soft.

Add broccoli and snow peas and cook five more minutes. Green vegetables should be just heated through – you don’t want to overcook them.

Sprinkle with sliced scallions.

Serve over rice or angel hair pasta.

Related Topics: Meat and Poultry

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