Tonight, called for a fast wok dinner that could be thrown together very quickly. I thought The Pioneer Woman might not know a good Asian dish since she is usually all about meat and potatoes type food, which I of course love. But, her photos for this recipe made my mouth water so I knew I had to give it a go and put my faith in her.
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| Sauteeing the snap peas, chili pepper, onion©EverydayCookingAdventures 2013 |
I felt the prep time was more like 10 minutes and I used sugar snap peas instead of snow peas so I threw them in at the beginning as in step 1 but never took them back out. I just let them cook the whole time. I also sliced up half a small red chili (seeded first!) and threw that in when I added the snap peas at the beginning as well. The flank steak cooked in under 3 minutes and it came out seriously tender. Slicing it very thin must have been the trick–Ree (The Pioneer Woman) was right.
I served it on top of a heap of fresh jasmine rice. This recipe made dinner for both of us tonight as well as enough leftovers for both of us to have a small lunch of it tomorrow. The quality and look of this dish was restaurant worthy, we both felt and I will definitely make it again. Here’s my beef and snap peas: #pioneerwoman #reedrummond
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| Beef with Snow Peas ©EverydayCookingAdventures 2013 |
Beef with Snow Peas
From: The Pioneer Woman Cooks, 2010
Prep Time:
Cook Time: Servings:
3
- 1/2 to 1/3 pound Flank Steak, trimmed of fat and sliced very thin against the grain
- 1/4 cup low sodium Soy Sauce
- 1 tablespoon Sherry
- 1/2 tablespoon Brown Sugar
- 1/2 tablespoon Cornstarch
- 1/4 tablespoon Minced Fresh Ginger
- 2 ounces, fresh Snow Peas, ends trimmed
- 1 Scallion, cut into half-inch pieces
- Salt as needed
- 1 tablespoon Peanut or Olive Oil
- Crushed Red Pepper, for sprinkling
- Jasmine or Long Grain Rice, cooked according to package
Directions:
1. In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
2. Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
3. Allow pan to get very hot again. With tongs, add the meat mixture, leaving most of the marinade still in the bowl. Add the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds.
4. Add the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits. Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.
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