Contributor: Mike Price
This chef-curated Contributor: Mike Price offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 23g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 409 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Contributor: Mike Price offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Contributor: Mike Price to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Contributor: Mike Price, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Preparation Time: 0:0
- Beef With Chinese Peas
- Yield: 4 Servings
- Ingredients
- 1½ lb flank steak thinly sliced
- 1 tb oil
- 1 clove garlic mashed
- ½ onion sliced thinly
- 1 c chinese peas
- MARINADE
- 1 tb cornstarch
- ¼ c oyster sauce
- 2 ts sherry
- 1 ts shoyu
- 1 tb sugar
- 1 tb oil
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Instructions Marinate beef for 15 minutes or longerStep 2: Technique & Execution
Heat oil in skillet and brown garlicStep 3: Technique & Execution
Stir fry onion and marinated meatStep 4: Technique & Execution
Add peas and heat thoroughlyStep 5: Technique & Execution
From a book of my mother's (Judy Hosey) titled Beef With Chinese Steak Sauce Yield: 4 Servings Ingredients 1 lb Beef sirloin or flank steak MARINADE 1 tb Soy sauce 1 tb Water 1 tb Dry sherry 2 ts Sesame oil 1 ts Cornstarch SAUCE 2 tb Hot ketchup 1 tb Hoisin sauce 1 tb Steak sauce 2 ts Worcestershire sauce 2 ts Packed brown sugar ½ ts Tabasco sauce NOODLES 2 oz Bean thread noodles broken half GARNISH 1 Green onion (including top) finely chopped InstructionsChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 409 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 23g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 25g | Complex, slow-digesting dietary fiber |
| Fat | 10g | Wholesome dietary lipids for micronutrient absorption |
Contributor: Mike Price
This chef-curated Contributor: Mike Price offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Instructions Marinate beef for 15 minutes or longer
Technique & Execution: Heat oil in skillet and brown garlic
Technique & Execution: Stir fry onion and marinated meat
Technique & Execution: Add peas and heat thoroughly
Technique & Execution: From a book of my mother's (Judy Hosey) titled Beef With Chinese Steak Sauce Yield: 4 Servings Ingredients 1 lb Beef sirloin or flank steak MARINADE 1 tb Soy sauce 1 tb Water 1 tb Dry sherry 2 ts Sesame oil 1 ts Cornstarch SAUCE 2 tb Hot ketchup 1 tb Hoisin sauce 1 tb Steak sauce 2 ts Worcestershire sauce 2 ts Packed brown sugar ½ ts Tabasco sauce NOODLES 2 oz Bean thread noodles broken half GARNISH 1 Green onion (including top) finely chopped Instructions
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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