JUN
11

Gingered Skirt Steak with Snow Peas

Asian, Garden Recipes, Main Dish, Rice | 15 comments

Thank you for all your Swiss Chard recipes last week! I can’t wait to make some of them with all my chard. Hopefully this weekend I will have a chance to experiment!

I think our pea season is officially over! It has just been way too hot lately and the plants are starting to get dried out. I’m going to have to take them down this weekend. We haven’t gotten any sugar snap peas for a while (I planted those a couple weeks earlier than the snow peas), but the snow peas have been pretty heavy until the past couple days.

snowpeas

I realized last night that I hadn’t shared any recipes that I’ve made with the snow peas. At this point I was already at least half way through making dinner, the kitchen was a wreck and the kids were at each other’s throats (do you just adore sibling love?). Speaking of the kids – Madeline loves sugar snap peas and snow peas. It was really fun for her to pick them and eat them. A couple weeks ago I planted seeds of Purple French Beans to replace the spring peas since I knew they’d be coming to an end soon.

peaflowers

Back to the dinner…I’m frantically getting out the camera to attempt a few photos so I can share this recipe with you, because it turned out to be delicious! I only wish I could have enjoyed it without feeling so rushed and the kids being so crazy. But I will definitely be making this again! I’ll just have to use frozen snow peas next time.

snowpeastirfry2

I’m not 100% happy with the photos. I really prefer to do this kind of thing in the late afternoon when Madeline is napping and Logan is either at school (during the year) or having quiet time. At one point during snapping I’m telling someone to go to their room for who knows what. It definitely wasn’t a good evening last night! Thank goodness today is Friday and a brand new day!

snowpeastirfry-vertical2

For a veggie version, just bump up the amounts of vegetables and omit the beef. You could even use different colored peppers – like red and yellow for extra color. It might be fun to use sugar snap and snow peas too, or add asparagus.

Gingered Skirt Steak with Snow Peas, Mushrooms, and Peppers

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Ingredients:

1 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/2 teaspoon sugar
2 teaspoons cornstarch
1/4 cup dry sherry
1/4 cup water
5 ounces pound snow peas
8 ounces shiitake mushrooms
1 large red bell pepper, sliced thin
2 tablespoons finely minced ginger (I use a microplane zester)
1 pound skirt steak, thinly sliced across the grain (flank would work too)
1/2 teaspoon each black and white sesame seeds
salt and pepper, to taste
freshly cooked jasmine rice

Directions:

Combine the oyster sauce through water in a small bowl. Whisk until well mixed and any lumps from the cornstarch are dissolved. In a medium sized bowl, pour the sauce over the steak. Let marinade while you prepare the next few steps.

Prepare the rice according to package instructions. Thinly slice the mushrooms and peppers, set aside. Grate the ginger.

Heat 2 teaspoons of oil in a wok over high heat. Remove the beef from the sauce (leaving the sauce in the bowl for later) and cook the beef in batches, about 1/4 at a time. Cook the beef in a single layer for a minute, then turning and cooking for another minute or until cooked through. Place the cooked batches on a plate or bowl until you are finished. Return all the beef to the pan, add the ginger, and stir fry for a minute or two - until fragrant.

Once the beef is cooked, remove it all from the pan. Add a teaspoon of oil to the pan. Add the mushrooms and saute until tender. Add the bell pepper and saute for a minute. Add the peas and saute another minute.

Return the beef to the pan, add additional sauce (if desired) and cook until bubbling and thick. Season to taste with salt and pepper. Sprinkle with sesame seeds. Serve immediately over hot rice.


What’s going on in your garden this week? Have you made any great recipes with your fresh produce or planted something new? I’d love to hear about it!

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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15
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Amy from She Wears Many Hats - June 11, 2010 @ 1:52 pm

    Love the color of this dish! And skirt steak is a favorite – yum.

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  • 2
    Jessica @ How Sweet - June 11, 2010 @ 2:04 pm

    This would be my husband's ideal meal – he loves ginger! And steak – that's obvious. ;)

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  • 3
    hope chests - June 12, 2010 @ 6:16 am

    Wow! That was my initial reaction! I like to try this one.

    [Reply]

  • 4
    We Are Not Martha - June 13, 2010 @ 2:19 am

    YUM! I love anything with ginger, especially when that anything involves skirt steak… OK, and veggies too :) It looks delicious!Sues

    [Reply]

  • 5
    RecipeGirl - June 13, 2010 @ 2:24 pm

    You shouldn't be so hard on yourself- your photos look beautiful. My fave time of day for blogging recipes is afternoon too. I don't like to feel rushed at dinnertime, and the light isn't the best either. I absolutely adore skirt steak. I'll be checking this one out this summer!

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  • 6
    Kerstin - June 13, 2010 @ 4:18 pm

    I love all the fresh veggies in this – looks absolutely amazing!

    [Reply]

  • 7
    Sippity Sup - June 15, 2010 @ 1:12 pm

    You got to be kidding. These photos are stunning. I saw one on FoodGawker and ran right over here. GREG

    [Reply]

  • 8
    Cookin' Canuck - June 15, 2010 @ 4:23 pm

    Your not happy with these photos? I think they're gorgeous! This stir-fry looks so tasty – snow peas really do add a nice crunch.

    [Reply]

  • 9
    Anonymous - June 16, 2010 @ 4:12 pm

    "Combine the oyster sauce through water in a small bowl…"Do you combine the oyster, hoisin, soy, cornstarch, sugar, sherry and water together?? those ingredients are completely left out of the instructions!! Please let us know, I wanted to make this tonight!!

    [Reply]

  • 10
    Katie @ goodLife {eats} - June 16, 2010 @ 4:40 pm

    Yes, you combine the oyrster sauce, hoisin, soy, cornstarch, sugar, sherry, and water together. "combine the oyster sauce through the water in a small bowl" means that you should combine the ingredients starting with oyster sauce and ending with water as listed in the ingredient list. This is common recipe terminology, sorry if you misunderstood.

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  • 11
    Jen @ My Kitchen Addiction - June 16, 2010 @ 5:07 pm

    Yum… This dish looks lovely. Snow peas are my favorites!

    [Reply]

  • 12
    Anonymous - June 16, 2010 @ 5:38 pm

    ohhh, i have never read that before! good to know, thank you!

    [Reply]

  • 13
    Anonymous - June 16, 2010 @ 7:23 pm

    Is the oyster sauce necessary? Would it be okay to leave out?

    [Reply]

  • 14
    Katie @ goodLife {eats} - June 16, 2010 @ 7:43 pm

    I'm sure you can leave it out, though I haven't done that before. I would use either extra hoisin sauce or extra soy sauce for the amount of oyster sauce left out.

    [Reply]

  • 15
    Cindy Sullivan - June 06, 2011 @ 10:55 am

    I followed the recipe but added some brocolli and marinated the beef (flank steak) for about an hour. Came out delicious. I will definately make this again.

    [Reply]

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