Beef with Snow Peas

I am really digging stir fry dinners! I bookmarked this recipe months ago, it’s a PW recipe so I knew she wouldn’t steer me wrong 😉 The flavor in this dish is spot-on! I didn’t have the required sherry, so I used Mirin – other than that, I followed all the directions. My family really enjoyed this meal and I my picky eater asked if she could eat leftovers before she was finished with her serving 😉 Thanks for reading, enjoy!

Beef with Snow Peas – adapted from The Pioneer Woman

  • 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 Mirin
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Minced Fresh Ginger
  • 8 ounces, weight Fresh Snow Peas, Ends Trimmed
  • 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
  • Salt As Needed (use Sparingly)
  • 3 Tablespoons Peanut Or Olive Oil
  • Crushed Red Pepper, For Sprinkling
  • Jasmine Or Long Grain Rice, Cooked According To Package

Directions:

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

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.

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. 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.

Cilantro Lime Flank Steak Tacos with Homemade Tortillas and Salsa Fresca

There is a lot going on here, but all of it was pretty tasty. Rather than post the full recipe for the flour tortillas, here is the link. I had some issues while making them! They’re not difficult to make, but when I thought of separating them with pieces of waxed paper (to save on counter space), that’s when it all fell apart. The dough stuck to the paper so badly! Most of the tortilla rounds became mangled while I tried to remove them from the paper – I was so bummed! I did take some of the scraps and rolled them out again, which is a little more difficult the second time around. The surviving tortillas turned out pretty well, but they’re nothing like the best tortillas I have ever had! Those are found in San Diego, California at Old Town Mexican Cafe! I could go for some of that now 😉 Thanks for reading, enjoy!
Cilantro Lime Marinade & Flank Steak Tacos – adapted from Simply Scratch
  •  1/3 cup grapeseed oil
  • Juice of 1 Lime
  • 1 Garlic Clove, smashed
  • A handful of Cilantro
  • 1/2 red onion, roughly chopped
  • 2 teaspoons of Honey
  • 1/2 teaspoon of Cumin
  • 1/2 teaspoon of Ancho-Chili Pepper
  • 1/2 teaspoon Red Pepper Flakes
  • Kosher Salt and Fresh Black Pepper, to taste
  • 1.5 – 2 pounds flank steak
1. Place the steak in a zip top bag, set aside. Combine all ingredients and blend well with a stick blender, or mini food processor. Pour marinade over the steak, place it in the fridge to marinade for several hours.
2. Heat up some warm soft flour tortillas, layer with thinly sliced strips of the Cilantro-Lime Steak, shredded iceberg lettuce, Salsa Fresca and top with shredded Monterey Jack cheese.
Salsa Fresca – adapted from Simply Scratch
  • 4 Roma Tomatoes, cheeks removed, sliced and diced small
  • 1 small red onion, diced small
  • 1 Serrano Pepper, diced finely (*I couldn’t find these, so I substituted two jalapenos)
  • 1 Clove of Garlic, smashed, peeled and minced
  • 3 green onions, white and dark green parts sliced
  • 1 handful of cilantro, chopped (*I love cilantro, so I always use more)
  • Juice of a half a Lime (*I used the whole lime)
  • 1/2 tablespoon of Olive Oil
  • A pinch of Kosher Salt
  • A few grinds of Black Pepper
Directions:
Combine all ingredients into a large bowl. Toss until all ingredients are mixed. Cover with plastic wrap and refrigerate for at least 30 minutes. Serve with tortilla chips or on top of your favorite tacos.