In our continued hunt for new weeknight dinner recipes, we tried out Pioneer Woman's Beef with Snow Peas (subbing regular peas for the snow peas so the meal would be more toddler friendly.) I was a little skeptical, but P-dub won us all over, Emma especially. (I swear, the girl loooves her proteins.) The flavor in the sauce is what really makes this, plus you don't have to marinate the meat ahead of time which is huge because we always forget anyway. Here's our adapted recipe:
- 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
- 1/2 cup Low Sodium Soy Sauce
- 3 Tablespoons Sherry Or Cooking Sherry
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Minced Fresh Ginger
- 1 cup of frozen peas
- 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
- Salt As Needed (use Sparingly)
- 3 Tablespoons Peanut Or Olive Oil
- Jasmine Or Long Grain Rice, Cooked According To Package
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Cook frozen peas according to the instructions on the bag, and set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half 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. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the 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.
Recipe adapted from The Pioneer Woman.