I don’t know about any of you, but I am so done with this weather. It’s Spring for crying out loud. Maybe some Spring showers, but not these howling windy rainstorms. My baby girl is here on spring break and this weather sucks. She arrived this morning and we had a great girl bonding day today. The big girl, me and the baby girl. We did lunch, had pedicures, and shopping at Ross and TJ Maxx. Now they are off to hook up with their friends. They are going sake bombing tonight. Oh the joys of youth! But I love the wisdom of old age.
I get to curl up on the couch and be with my hubby, while they wrangle the rain and run about the town.
There is something about tonight’s recipe that brings a warmth to my insides. When the pan is nice and hot it creates an incredible sear on the beef that make the sauce stick. Who doesn’t like those cute pea pods anyway.
6 PP per serving
- 1 lb round steak, cut into strips
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon sherry
- 1 teaspoon brown sugar
- 1/4 teaspoon ginger
- 1 Tablespoon canola oil
- salt & pepper to taste
- red pepper flakes
- 8 oz. fresh pea pods
- 1 tablespoon green onions, chopped
Cut beef into 2″ long strip. Coat the beef strips in the cornstarch.
Combine the soy sauce, brown sugar, sherry, and ginger in a bowl; add the beef and toss well.
Rinse pea pods and trim the ends pulling off the strings. Set aside on a paper towel to dry.
Heat 1/2 tablespoon canola oil in a large pan until hot and saute pea pods for about 1 minute. Remove and set aside.
Add 1/2 tablespoon oil to the pan, and allow to get very hot. Add the beef and let sear for 1 minute.
Then stir until browned, about 1-2 minutes. Add the pea pods and chopped green onions. Stir and cook another minute.
Remove from heat and sprinkle with a little red pepper flakes to taste.