STIR FRIED STEAK & SNOW PEAS

Not sure much is easier (and healthier) than this. 

Serves 2

INGREDIENTS

• 3/4 lb New York steak – put in freezer 10 minutes, remove fat strip, finely slice across the grain
• 1 big handful snowpeas (remove the tough end)
• 2  1/2 tablespoons canola oil
• 1/2 cup beef broth
• 2 teaspoons corn starch
• 1 tablespoon soy sauce
• 1/2 teaspoon seasame oil
• 1'' cube fresh ginger, peeled, finely diced
• 1 garlic clove, finely diced
• 1/2 orange, zest and juice
• 2 teaspoons seasame seeds

DIRECTIONS

1. In a bowl, mix the broth, corn starch, soy
2. Preheat wok on high, add 1 tablespoon oil and snowpeas, keep them moving, cook 1 minute, remove
3. In same hot wok, add 1 tablespoon oil and beef, break up clumps, keep it moving, cook 1 minute
4. Add snowpeas back in wok with beef
5. Add 1/2 tablespoon oil add garlic and ginger, cook 30 seconds, mix well
6. Add broth mixture, add orange zest and juice, stir on high heat, cook 1 minute – until sauce thinkens
7. Sprinkle over seasame seeds and eat!

WATCH ME MAKE THIS... 

Beef and snow peas

Serves 4

This reminds me of home (Vancouver)... Chinese food, yep! And, this dish is so amazing and so quick to knock together, the cooking time is just a few minutes.

INGREDIENTS

• 4 tablespoons canola oil
• 1 large Skirt Steak, leave the fat, cut bite sized pieces against the grain
• 1/2 yellow onion, sliced
• 1 cup snow peas, whole
• 2 tablespoons Chill Paste (I used Garlic Sambal)
• 2 tablespoons soy sauce (I used House Wife Soy)
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 teaspoons corn starch (to thicken)
• 4 Ready-cooked rice packs

DIRECTIONS

1. In a bowl mix the chili paste, soy, honey, sesame oil and corn starch
2. Make sure everything is prepped and ready
3. Heat carbon steel wok or large skillet to smoking hot, add 2 tablespoons oil, cook beef for 2 minutes then remove
4. Using same pan, add 2 tablespoons oil, throw in onion and snow peas, cook for 2 minutes maximum (keep it moving)
5. Add sauce and cooked beef, coat everything well, cook for one more minute
6. Heat rice in microwave
7. Eat!

Scallops with Shiitake & Snow Peas

Serves 4

The title says it all so any more of a description would just make me sound like a pompous restaurant chef trying to showboat. Oh what the hell, let’s try it:

‘Hand caught local alabaster sea scallops served on a bed of forest shiitake mushrooms and Okinawan snow peas that have been delicately sautéed with fresh ginger, garlic and just a soupçon of aged tamari’

Damn I’m good.

Ingredients

• 5 tablespoons vegetable oil
• 3 big handfuls snow peas
• 10 shiitake mushroom, sliced (stems removed)
• fresh scallops
• 1 inch piece ginger, very finely chopped
• 1 clove of garlic, finely chopped
• 2 teaspoons Soy sauce or aged tamari
• 1 teaspoon chili sesame oil
• 1 teaspoon Sesame seeds
• 1 green onion, chopped
• salt and pepper

Directions

1. You need 2 large skillets or woks, heat 2 tablespoons of oil in each
2. Sauté the snow peas in one and mushrooms in the other, stir regularly
3. After they have cooked for 6-8 minutes, add the snow peas to the mushroom pan, add the ginger and the garlic and stir for 1 minute
4. Throw in the soy sauce, cook for 2 minutes
5. Sit the scallops on paper towel to remove moisture, then coat them in 1 tablespoon of oil and season with salt and pepper on both sides
6. Heat the empty pan, until smoking hot, add the scallops cook for 2 minutes to sear on one side, then flip, brush on the chili sesame oil, cook for 2 minutes
7. Then serve the peas and mushroom and top with one scallop, and garnish with a sprinkle of green onion and sesame seeds