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

Print Save Recipe

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!

JUN
10

Freelance Round Up

Uncategorized | 6 comments

tropical fruit, yogurt, and granola parfait

Just wanted to share some of my recipe freelance articles with you. As always, you can see my entire portfolio over here. The parfaits (pictured later in this post) were probably one of my favorites I’ve done in the last month. It has been so HOT here (95-100 deg F for the past week) and [...]

JUN
09

Apricot-Thyme Galette

Dessert, Fruit Desserts, Pies and Tarts | 18 comments

apricot-thyme galette with almond whipped cream

We are starting week three of summer and while some of the behavior issues have improved, things haven’t gotten a whole lot easier. Madeline and I are used to Logan being gone all afternoon and Logan isn’t used to having “quiet time” while I work since I previously did all my work while he was [...]

JUN
07

Linguine with Brussels Sprouts, Bacon, and Shallots

Main Dish, Pasta, Pork, Quick Meals | 24 comments

Linguine with Brussels Sprouts, Bacon, and Caramelized Shallots

We spent last Monday at the Botanic Gardens with the kids. It was a lot of fun, though exhausting because it was 90 degrees without a cloud in sight that day. On the way home we drove past Whole Foods and decided to stop since I had a list of fruits and vegetables I needed [...]

JUN
04

GrowCookEat: Swiss Chard Recipes

Garden Recipes | 17 comments

swiss chard

Last week we had a great Q&A session on Organic Gardening with three experts in the field. If you missed that, you can go check it out over here. Lots of great information! The winner for last week’s giveaway is: Liz. Congratulations! You’ve won a copy of Grocery Gardening, by Jean Ann Krevelen and a [...]

JUN
01

Perfectly Chocolate Chocolate Brownies

Brownies and Bars, Chocolate, Dessert | 6 comments

perfect scratch brownie recipe

(Written April 29th) It’s Thursday at 3 a.m. We all miss Daddy who has been gone since Sunday afternoon. I’m tired and wondering just how single moms do this all the time, but I suppose when you have to do it you just do it. There isn’t much of a choice. There is no alternative. [...]