Peppercorn Beef and Snow Peas

 Peppercorn Beef and  Snow Peas


6 ounces snow peas
1 1/2 pound 93% lean ground beef
1 tablespoon olive oil
1 tablespoon chopped garlic
1 tablespoon minced ginger
1/4 teaspoon salt 
1/4 teaspoon ground black pepper
1 (5 ounce) can water chestnut, drained
2 teaspoon coarsely ground fresh peppercorn

For the Sauce:
1/4 cup oyster sauce
2 tablespoons less sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1/4 teaspoon black pepper
1 tablespoon packed brown sugar
3/4 cup water
1 tablespoon cornstarch


Wash and remove the fibrous "string" along the seam of the snow peas. To remove the string: Snap the tip with the cap (if the cap is missing, it's the "woodier" tip) without breaking it off entirely. Pull the cap down along the side of the snow pea to opposite end to peel off the string. Discard the string.

Preheat a large skillet on medium high. Add oil. Add ground beef. Brown, using a spatula to break up into small chunks. After 4 minutes, add ginger, garlic, salt, and ground black pepper. Continue cooking beef until browned, about 1 minute. 

Stir snow peas and water chestnuts into the ground beef. Reduce heat to medium. Cover and cook for 1 minute. Add the sauce, stirring constantly until it begins to thicken. Immediately reduce heat to medium low and cover. Simmer about 3 minutes or until the snow peas are tender but crispy. Add fresh cracked peppers to finish.

Serve on a bed of cooked rice. Makes 4 servings.

Recipe Notes:

  1. See here for directions on how to cook rice on the stovetop.
  2. If using a fattier grade of ground beef, drain the extra liquid once cooked to prevent it from diluting the sauce.