This recipe does NOT call for a crock pot <wink>.
Recently my cousin and her family came to visit for the weekend. This was stressful for two reasons – first, she has a 15 year old football player and I rarely (if ever?) have cooked for a teenage football player. My cousin said “it’s said that teenagers eat a lot. Until you’ve lived it, you simply can’t even imagine how much they consume.” Second, and this was the really stressful part, her husband is a firefighter. If you know any firefighters or have ever watched a cooking competition you know that firefighters can cook.
So what was I going to make that they’d like, that could be doubled or tripled and didn’t take too long? Beef with Snow Peas and Carrots. I tripled this recipe and all that was left was some gravy and rice.
Beef with Snow Peas and Carrots
|3 cups cooked rice (I used Uncle Ben’s fast & easy brown rice. 11 minutes and done!)||1 1/2 pound Flank Steak – sliced very thin against the grain (very important)|
|1/2 cup soy sauce (I use low sodium)||3 tablespoons cooking sherry|
|2 tablespoons brown sugar||2 tablespoons corn starch|
|1 tablespoon minced fresh ginger||1/2 pound fresh snow peas, trimmed. (I chop them because it’s easier for smaller kids to eat)|
|3-4 carrots, shredded||5 scallions, chopped|
|3 Tablespoons sesame or olive oil||Crushed red pepper|
1. Cook rice according to package directions.
2. In a large bowl mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss to coat.
3. Heat oil in a large skillet or wok over high heat. Add snow peas and carrots and cook for 1 minute, stirring frequently. Remove to separate plate.
4. Allow the pan to get very hot again. Add half meat mixture to pan. Let it sit for one minute and then turn over and cook for another 30 seconds. Leaving the meat for one minute will help brown it quicker. Remove to clean plate.
5. Allow the pan to get very hot and add remaining meat. After turning it, add the first plateful meat, marinade, snow peas, and the carrots. Stir over high heat for 30 seconds and remove from heat. Mixture will thicken as it sits.
6. Serve over rice. Sprinkle with crushed red pepper for some kick.
adapted from a recipe by The Pioneer Woman