Tag Archives: stirfry

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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chicken and veggies in a spicy peanut sauce

I have a weak spot for peanut sauce and if left to my own devices, I would probably eat it with nothing else but a spoon.

I whipped up this peanut sauce, and served it with some chicken, bell peppers, snow peas and carrots over some jasmine rice. It was a quick, easy and tasty dinner for a busy work night.

Chicken and Veggies in a Spicy Peanut Sauce
3/4 cup low sodium chicken broth
1/2 cup natural peanut butter
2 tbsp fresh cilantro
1 tbsp white sugar
2 tsp minced ginger
1 tsp sesame oil
1 tsp rice wine vinegar
1 tsp minced garlic
1 tsp cornstarch
1-2 tsp hot sauce, depending on how spicy you like it – I used Sriracha, about 1/2 tsp because the kids don’t like spice. I added more on my own plate

Combine all the sauce ingredients and puree/blend using an immersion blender. You can also use your blender or food processor. Set aside.

1-2 tsp peanut oil
3 medium-sized boneless chicken breasts, cut into slices or 1/2 inch cubes
1/2 sweet onion, chopped roughly
1 large bell pepper, sliced
2 cups snow peas, trimmed
1 largish carrot, julienned

Heat the oil in a wok or skillet over medium-high heat. Add chicken and cook until no longer pink. Add the onion, pepper, snow peas and carrots and cook another 2-3 minutes until the veggies begin to soften slightly. You still want them crispy so don’t over cook!

Add the sauce and cook until the sauce is bubbly and being to slightly thicken. Remove from heat and serve over warm rice. Sprinkle with chopped cilantro if you feel like it!


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