Beef with Pea Pods

This is a beautifully delicious and low-salt take on a Chinese classic, with toothsome beef and crunchy vegetables. Serve with cooked brown rice.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • ¾ lb. flank steak
  • 1 Tbsp. peanut oil
  • 1 small red bell pepper, seeded and sliced
  • 8 oz. sliced button mushrooms
  • 3 scallions, sliced
  • 2 cloves garlic, peeled and minced
  • 2 tsp. minced fresh ginger
  • 4 cups fresh pea pods, trimmed
  • 3 Tbsp. low-sodium soy sauce
  • 4 cups cooked rice


  • Slice the steak into thin ½" × 3" strips and set aside.
  • Heat the oil in a wok over medium heat. Stir-fry bell pepper and mushrooms 3 minutes. Add the scallions, garlic, and ginger and stir-fry for 30 seconds. Add the sliced steak and stir-fry for 5 minutes, until beef has browned.
  • Add the pea pods and soy sauce and stir-fry for 3 minutes.
  • Remove from heat. Spoon over cooked rice and serve immediately.