Beef, Sugar Snap Pea and Broccoli Bowl

I love when I receive my new issue of Cooking Light Magazine in the mail. There are always a ton of great recipies and most of them can be put together really quickly.  The recipe that I adapted the recipe below is from the October, 2012 issue.  I added and removed a few items from the original recipe and it turned out great.  It took all of 25 minutes start to finish, including prep.

Beef, Sugar Snap Pea and Broccoli Bowl


  • 1 3.5 oz boil-n-a-bag brown rice
  • 1/2 cup low sodium soy sauce
  • 1 tbsp cornstarch
  • 3 tbsp hoisin sauce
  • 1 12 oz boneless sirloin steak, cut into thin strips then cut in half
  • 2 tsp canola oil
  • 1 large bag frozen broccoli florets
  • 1 lb fresh sugar snap peas
  • 1/2 red onion, sliced horizontally and thinly
  • 1/2 cup water
  • 1 tbsp fish sauce
  • 2 tsp sesame oil
  • sliced green onions for garnish


  1. Cook rice according to directions.
  2. While rice is cooking combine soy sauce, hoisin sauce and cornstarch and whisk to combine. Add beef and toss to coat.
  3. Heat a large skillet over high heat and add oil to pan, swirling to coat. Place the beef in the skillet but use your fingers and shake off excess marinade into the bowl. Reserve that marinade.  Cook the beef for 2 minutes or until browned, stirring occasionally. Remove the beef from pan and set aside. Add the broccoli and cook until thawed but not cooked through, then add the next 4 ingredinets through sesame oil to pan and cook until broccoli and peas are crisp-tender. Add the reserved marinade and bring to a boil. Cook 1 minute. Add beef to the pan, cook 1 minute until thoroughly heated.
  4. Serve stir-fry over rice and garnish with green onions.

Sweet-Spicy Chicken and Veggie Stir-Fry


What an easy, fast dish!! The greatest amount of time is consumed chopping the pepper, onion and chicken. Super fast!! This is great on it’s own (as I had it) or over rice.  This will definately be made again soon.

Sweet-Spicy Chicken and Veggie Stir-Fry


  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 3 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons canola oil, divided
  • 1.25 pound skinless, boneless chicken breast, cut into bite-sized pieces  
  • 1 lb sugar snap peas
  • 1 red bell pepper, sliced  
  • 1/2 medium red onion, cut into thin wedges
  • 1/4 cup sliced green onions
  • 1/4 cup unsalted dry-roasted peanuts  


  1. Combine the first 6 ingredients, whisk to combine and set aside.
  2. Heat a large wok or large heavy skillet over medium-high heat and add 1 tbsp oil to the pan and swirl to coat. Add the chicken and stir-fry for 4 minutes or until browned and done. Remove the chicken and add the other 1 tbsp oil to the wok and swirl to coat. Add the peas, pepper and onion and stir-fry until crisp-tender about 3 minutes. Stir in te brown sugar mixture and cook 1 minute or until thickened.  Stir in chicken, toss to coat. Sprinkle with green onion and peanuts.

Adapted from Cooking Light Magazine, September 2012 issue.

Makes 4 servings (without rice). Prep time: 10 minutes  Cooking time : 15 minutes.

Chinese Pepper Steak (kind of)


Last night I felt like making an easy stir-fry. I didn’t have the recipe at work that I normally make so I found Kikkoman’s on and changed it up a bit. I intended to make it just like the recipie until I got to the store and saw that sugar snap peas were on sale, so I bought some of those. And then I started thinking I wanted to add some color so I picked up a red pepper too. So here’s what it ended up being. I was told by my husband that he ‘likes the ratio of ingredients-not too much or too little of anything’. Thanks Kev!!

Chinese Pepper Steak-kind of.


  • 1lb. boneless beef sirloin or round steak
  • 1 tbsp Kikkoman Hoisin Sauce
  • 2 tbsp vegetable oil, divided
  • 3 green bell peppers-cut into 1 inch squares
  • 1 red bell pepper-cut into 1 inch squares
  • 1 medium onion-cut into 1 inch squares
  • 1/2 cup Kikkoman Hoisin Sauce
  • 1/2 lb sugar snap peas
  • splash of fish sauce
  • splash of soy sauce


  1. Cut steak across grain into thin strips then into 1 inch squares, coat with 1 tbsp hoisin sauce and set aside
  2. Heat 1 tbsp oil in hot wok over med-high heat. Add beef and stir-fry about 1 minute (or until almost cooked to your desired temp). Set aside.
  3. Heat remaining tbsp oil in the same pan. Add peppers, peas and onions, splashes of soy and fish sauce and stir-fry until cooked through but still nice and crisp-about 5 minutes.
  4. Stir in beef and remainder of hoisin sauce, cook and stir until beef and veggies are coated with sauce. Serve immediately.

I served mine over jasmine rice. Makes 4 servings.

Prep time: about 10 minutes. Cooking time: about 15.