Tuesday dinner: Beef, shitake and snow pea stir-fry

We’re getting to that time of year in the Northeast where fresh produce means whatever comes in on the trucks from California. I saw it Saturday at the farmer’s market when stands had imported pineapples and mangoes, and 25 lb. bags of potatoes that they were breaking into pecks and 1/2 bushels.

The produce from this meal was acquired completely from the grocery store. It’s nice to have Wegmans, which puts an emphasis on green vegetables and fresh fruit. Having vacationed down south, I have seen where Harris Teeter does nicely, but Food Lion barely tries. Somewhere in the middle are Safeway and Giant, which is the collective definition of “hit and miss.”

It’s also nice to have these vegetables accessible. I’m not certain I would find loose snow peas at other grocery stores in the area. Maybe Price Chopper, but I highly doubt Tops would have them. Even if they did, I’m sure they would be mislabeled as Asian Peas or mixed up with sugar snaps. What a mess…

From prep to table, this was about 25 minutes. The worst part was stemming and chopping the mushrooms, which was more time consuming than anything. It was an easy, quick and tasty meal that went nicely with some brown rice.

WHAT WORKED: The hoisin-five spice combo. It adds such a huge flavor profile to the beef and vegetables that simply stirfrying in soy sauce would make for a merely average meal.

WHAT DIDN’T: Chili-garlic sauce. Yeah, I don’t do that stuff anymore. I’m a wuss.

WHAT DID THE WIFE SAY: The Wife gave me a very simple, “It’s good,” amid her stories from the conference she had attended. I’ll take it.

WILL IT MAKE ANOTHER APPEARANCE: Yes, but I would swap vegetables in and out. Sugar snaps, edamame, broccoli and carrots would all make for suitable additions.

Beef, shitake and snow pea stir-fry 
From Bon Appetit

  • 1 1 lb. top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices
  • 1 tbsp. sesame oil
  • 1 tbsp. minced peeled fresh ginger
  • 12 oz. fresh shiitake mushrooms, stemmed, thickly sliced
  • 8 oz. snow peas
  • 1 bunch green onions, sliced, divided
  • 1 cup fresh cilantro leaves, divided (I forgot to buy cilantro. I’m a dope.)
  • 5 tbsp. hoisin sauce
  • 2 tsp. chili-garlic sauce (I skipped this.)
  • 1/4 tsp. Chinese five-spice powder

Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute.

Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.

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