Running Mama Cooks

When this recipe was recommended to me last week I was dissappointed that I has already done my food shopping! It looked so good and right up our alley. I immediately put it on our menu for this week and it was as good as it looked and sounded. Super simple and quick too! We had leftover fried rice so I served it with that, but it would be awesome over white rice too. The sauce was delish.

Beef with Snow Peas
Recipe from Pioneer Woman

Ingredients:

1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package directions

Directions:

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.
ZACH'S RATING - ****

Whenever we have company for dinner, I love serving something special. I feel like this meal fit the bill. I made my parmesan crusted tilapia but added a little twist. It came out great and I think it took an already tasty fish dish to another level.

The instructions are exactly the same as the link above, but the topping was a bit different. I put a handful of fresh basil, 5 sundried tomatoes, and 1/4 cup toasted pine nuts in the food processor and pulsed until finely chopped. Then I added a cup of parmesan cheese and 2 tbs of dried basil and pulsed to combine. This made enough topping for 9 tilapia filets. The flavor was amazing!!


My main side dish was Pioneer Woman's Sundried Tomato Risotto. Wow! Definitely make this if you love risotto. It was awesome

Sundried Tomato Risotto
from The Pioneer Woman

Ingredients

4 Tablespoons Butter
2 Tablespoons Olive Oil
½ whole Large Yellow Onion, Diced
3 cloves Garlic, Minced
2 cups Arborio Rice, Uncooked
8 whole Sundried Tomatoes Packed In Oil, Drained And Minced
1 cup Dry White Wine (optional)
7 cups Low Sodium Chicken Broth (I used low sodium vegetable broth)
Salt As Needed
Freshly Ground Black Pepper
1 cup Parmesan, Freshly Grated
¼ cups Heavy Whipping Cream
Fresh Basil, Chiffonade (I used dried basil)


Preparation Instructions

Heat broth (note: it’s important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.

Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.

Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.

Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.

Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.

Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste.

I originally thought I was going to skip the heavy cream at the end, but decided what the heck, since it was a special dinner. I'm glad I went for it. And I'm really happy to have some leftovers today. Is 9am too early for risotto?

I also served roasted asparagus (425 for 15 mins with olive oil and salt) and a simple Caesar salad.

Big Thanks to Lynsey and John for coming to dinner!