Tag Archives: flank steak

beef with snow peas

This is, without a doubt, one of my husband’s favourite recipes and, because Mr. Difficult loves this recipe, so do I. Don’t get me wrong, it isn’t that he’s difficult and won’t eat my cooking, but he rarely raves about a recipe, or goes back for seconds. As he once explained it to me, he eats to satisfy hunger, not for the pleasure of eating (what on earth is wrong with him??? although, my thighs might benefit from that mentality…) I love it because flank steak is probably one of my favourite cuts of meat and the salty & tangy flavours are just plain awesomesauce (yes. I did just say awesomesauce.) Bonus – it only takes about 20 minutes from start to finish!

The Pioneer Woman deserves all the credit for this recipe http://thepioneerwoman.com/cooking/2010/10/beef-with-snow-peas/ I discovered it a few years ago, made it frequently and then it appeared to have slipped from my radar. Snow peas were on sale this week, and I absolutely had to try out my brand-spanking new cast iron skillet this weekend. Going through my recipe binder, I spotted this gem. I had some flank steak in the freezer and all the other required ingredients. Beef & snow peas it was! I made a boatload of food, expecting a few lunches out of the meal. It turns out there was only one pretty average-sized portion left over: an overall success!


Beef with Snow Peas
1 1/2 lbs flank steak, sliced very thin and against the grain
1/2 cup soy sauce
3 tbsp sherry or cooking sherry
2 tbsp brown sugar
2 tbsp cornstarch
1 tbsp minced ginger
8 oz (about 2 cups worth) snow peas, ends trimmed
5 green onions, sliced in 1/2 inch pieces
3 tbsp peanut oil

In a medium-sized bowl, mix together soy sauce, sherry, brown sugar, cornstarch and ginger. Pour about half the liquid over the meat in a separate bowl and toss. Reserve the other half of the liquid.

In a heavy skillet (iron or wok), heat oil over high heat. You want that skillet as hot as possible. Throw in the snow peas and cook, stirring frequently for 45 seconds. Remove to a plate and set aside.

Let your pan get screaming hot again. Add about half your meat mixture to the skillet. Toss in about half of the green onions. Try not to touch or stir your meat for about a minute. Let it get brown and slightly crispy. Turn the meat over and cook for another 30 seconds. Remove your meat to a clean plate.

Add some oil to your pan and allow it to get very hot. Repeat the above with the rest of your meat. After you’ve turned it, add the first batch of meat, the rest of the marinade and the snow peas. Stir and cook for another 30 seconds and turn off the heat. Your sauce will thicken as it sits.

Serve right away over rice and enjoy!





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grilled asian steak salad

grilled asian steak salad

I’m on a mission to use up more beef that’s been sitting in my freezer for a few months. I’m not going through the ¼ cow we bought fast enough and now that it’s BBQ season, I figure I’ll try and have a few more beef meals a week. It was dreadfully humid here this afternoon and I’d decided there was no way in hell I was turning on the oven or using the stove. We have no AC and my house does not need the additional heat! I decided to marinate an eye of round steak I had in the freezer and serve it with a fresh summer salad. I didn’t intend on the kids actually eating anything aside from the meat (they’re a carnivorous bunch, like their daddy) but I was pleasantly surprised when they demanded salad and vegetables! I was more than happy to comply.

I marinated my steak using the marinade recipe I shared a few weeks ago. You can find it here.

This here is the recipe for the salad and the dressing I whipped up. While the recipe and ingredients in itself aren’t really Asian, the flavours are and hence the name I decided to give it.

Grilled Asian Steak Salad

2-3 tbsp soy sauce
1 tsp ginger, minced
2 tsp garlic, minced
2 tbsp honey
2 tbsp fresh lemon juice
2 tsp sesame oil
2 tsp white wine vinegar
2 tbsp extra virgin olive oil
1/2 tsp sriracha
1/2-1 tsp sweet chili sauce


5-6 cups romaine lettuce, rinsed and chopped
1 bell pepper (red, orange or yellow are prettiest!) julienned
1 medium carrot, julienned
1/2 English cucumber, thinly sliced
3-4 green onions, sliced diagonally
1 avocado, sliced

1 to 1.5 lbs of marinated flank steak (or other cut of meat)

To make the dressing, whisk together all the ingredients and pour over salad ingredients. Toss then slice the steak thinly and serve on top.

This is the whole meal on one plate. Please don’t think I can eat all that in one sitting… Well. I probably could. But I wouldn’t want you thinking, or knowing it!

I had some leftover cupcakes from the weekend. It’s also strawberry season (hurrah!). I decided to improvise on dessert and whipped these babies up for the fam. I think I want seconds…


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