Monday, January 12, 2015

My Kitchen is a Chinese Restaurant Tonight!

Tonight, I made a delicious dish from the Pioneer Woman's website.

I saw snow peas in the grocery store, and they spoke to me.  Well, they didn't really "speak" because that would be weird, but they definitely got my attention.  

They were so green and looked so crisp and tasty, I knew I had to buy them and make something delicious.

I used Ree's basic recipe, but I added sauteed mushrooms and asparagus. I also added garlic and less ginger. My version is below.


Beef with Snow Peas, Asparagus and Mushrooms


1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain

1/2 cup Soy Sauce

3 Tablespoons Sherry Or Cooking Sherry

2 Tablespoons Brown Sugar

2 Tablespoons Cornstarch

1 teaspoon Minced Fresh Ginger

4 cloves garlic, minced

8 ounces, weight Fresh Snow Peas, Ends Trimmed

3 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal

16 oz. sliced mushrooms

4 or more spears of asparagus, sliced on the diagonal

Salt As Needed (use Sparingly)

4 Tablespoons Olive Oil

1 Tablespoon butter

¼ cup beef broth, optional

Jasmine Or Long Grain Rice, Cooked According To Package


Preparation Instructions:

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.

Sauté the mushrooms in a tablespoon of butter and a tablespoon of olive oil. You can add a little beef broth also to add extra flavor.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and asparagus and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. 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 snow peas, asparagus and mushrooms. 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.

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