I had all ambitions of making soup tonight and after my commute from work and stop at the grocery store I came home and ran out of steam. I went with another dinner that was planned for later in the week but it seemed much faster so I rolled with it. It was a recipe I had seen a few weeks ago on The Pioneer Woman and planned to put my spin on it…so that’s what I did!
Let me just start by saying that I got a big, “Wow, this is better than Chinese Kitchen!” (One of our favorite take-out restaurants). Job well done I’d say! I swear this was actually said and not prompted by me…I would never do that.
Truth is, once you prep these ingredients it comes together so fast. I love Chinese take out but this recipe lets you control the quality of ingredients and the amount of sodium. I hope you give it a try!
With a sharp knife slice 3-5 green onions. I like to chop the bottom white portion into thin slices and cut the green tops into 1 inch pieces. Then slice the flank steak into thin strips against the grain. It helps when the meat is cold so if time permits throw the steak in the freezer for about 15 minutes before slicing.
Pour yourself a beverage. Tonight I had Pellegrino with lime, one of my favorite drinks when I’m taking a night off wine. Yes, it’s true, I don’t drink wine every night although it happens more often than not!
In a measuring cup pour 3/4 cup beef broth, 1/4 cup soy sauce (low sodium or regular), 1 tsp black pepper, 2 minced garlic cloves, 1 tsp minced fresh ginger, 1 tsp Sriracha, 1 tbl chili garlic paste, and 2 tbl cornstarch. Whisk with a fork until evenly combined.
In a medium bowl combine 1/3 of the marinade over the flank steak and green onions. Let it sit while you prepare the snow peas.
Heat a medium/large pan to high and drizzle in about 1 tbl of canola oil. Throw in the snow peas, trimmed if you prefer, tonight my hunger didn’t mind the ends. Sauté for about a minute, tossing every few seconds to evenly color the snow peas.
*If you live in a small apartment like I do, have someone with a towel ready…my smoke alarm is very sensitive!
Remove the peas from the pan and reserve on a plate.
Now for the beef! In a single layer cook the flank steak for about 30 seconds on each side to caramelize. The onions will just wilt and add to the flavor, don’t worry about those!
Oh, how marvelous!! Don’t worry if the meat isn’t fully cooked, transfer to the plate with the snow peas. They’ll finish cooking in a minute. Repeat this step until all of the meat had a chance to sear.
Pour everything back to the pan including the juices that accumulated on the plate.
Pour in the remaining marinade and bring up to a simmer. The sauce will thicken and coat everything so deliciously…yum!
Serve over your choice of brown or white rice. Quinoa would be good too. I make a big batch of brown rice on Sundays to have on hand for the week. It’s nights like tonight that make me thankful I don’t have to wait 45 minutes for rice to cook! I also steamed up some broccoli to up the healthfulness. Is that even a word? It is now!
I also made a simple cucumber salad, dressing the halved slices with a splash of rice wine vinegar and sesame oil, tossing to coat and finishing with a sprinkle of black sesame seeds.
Fast, healthy, delicious, and I didn’t even set off the smoke alarm! 🙂
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Welcome! I’m a trained chef, wife, mom of two littles, and a small business owner. Here you’ll find tasty recipes, cooking tips/tricks, some motherhood content, and occasional things I’m loving at the moment. Thanks for visiting!