Thursday, 6 November 2014

Asian Beef with Mushrooms and Snow Peas

Hi everyone! So sorry it's been so long since we have posted a recipe. We have lots of new recipes that we've found for you, but we will kick it off with a recipe we made last night and it was absolutely gorgeous. Very easy and even the fussy kids liked it!

Asian Sauce:
·         1/2 cup tamari (or low-sodium soy sauce)
·         5 tablespoons brown sugar
·         6 garlic cloves, minced
·         1/2 teaspoon ginger
·         2 teaspoons rice vinegar
·         10 oz snow peas
·         10 oz mushrooms, sliced thinly
·         1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)
·         2 cups cooked rice
1.      Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.
2.      Bring water in a 18 cm Saucepan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.
3.      Heat a large Sauté until hot, add 2 tablespoons of water - it should sizzle. Immediately add thinly sliced mushrooms - cook them on medium high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.
4.      To the same Sauté Pan, on medium heat add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the Sauté and for meat slices not to be crowded. This will ensure that meat will brown. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on medium-high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat.
5.      Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On medium heat - stir everything to combine, for about 1 minute. Turn off heat. Cover with a lid.

6.      Serve over rice.  (We had fragrant Jasmine)