Maple Almond Beef Recipe
Maple Almond Beef Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe mixes the country goodness of beef and pure maple syrup with Asian flavors. The result is delicious! This dish not only tastes wonderful, but looks pretty sitting atop a bed of fluffy white rice.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 pounds round or sirloin steak, cut into thin strips
  • 1/2 medium onion, thinly sliced
  • 1 sweet red pepper, seeded, cut into strips
  • 1/2 cup maple syrup
  • 1/3 cup red wine vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 3/4 cup frozen tiny peas, defrosted
  • 1/2 cup slivered almonds
  • Hot cooked rice

Directions

In large skillet or wok, heat oil on high. Saute garlic 1 minute. Add meat; cook until browned. Stir in onion and red pepper. Cover and steam until vegetables are crisp-tender, about 7 minutes. While vegetables cook, combine in bowl syrup, vinegar, soy sauce and cornstarch; stir mixture into beef. Heat, stirring until thickened. Add peas and almonds; heat through. Serve on hot cooked rice. Yield: 6-8 servings.
Originally published as Maple Almond Beef in Country Extra November 1990, p49

Nutritional Facts

1 each: 295 calories, 10g fat (2g saturated fat), 64mg cholesterol, 280mg sodium, 21g carbohydrate (15g sugars, 2g fiber), 29g protein.

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 pounds round or sirloin steak, cut into thin strips
  • 1/2 medium onion, thinly sliced
  • 1 sweet red pepper, seeded, cut into strips
  • 1/2 cup maple syrup
  • 1/3 cup red wine vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 3/4 cup frozen tiny peas, defrosted
  • 1/2 cup slivered almonds
  • Hot cooked rice
  1. In large skillet or wok, heat oil on high. Saute garlic 1 minute. Add meat; cook until browned. Stir in onion and red pepper. Cover and steam until vegetables are crisp-tender, about 7 minutes. While vegetables cook, combine in bowl syrup, vinegar, soy sauce and cornstarch; stir mixture into beef. Heat, stirring until thickened. Add peas and almonds; heat through. Serve on hot cooked rice. Yield: 6-8 servings.
Originally published as Maple Almond Beef in Country Extra November 1990, p49

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