Beef with Sugar Pea Pods Recipe
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Ingredients: |
Ingredients: 1/2 lb flank steak, sliced
1/2 tsp baking soda with 1 Tbsp water
2 tsp tapioca starch or corn starch
1 1/2 tsp light soy sauce
1 tsp pale dry sherry or Shaoxing wine
Salt & Pepper
3 Tbsp Olive Oil
6 black dried mushrooms, pre-soaked
1 Portobello mushroom, 3/4" sliced
1 cup fresh mushrooms, sliced
3 cups sugar pea pods
5 cloves of garlic, minced
Premium oyster flavored sauce
Dash of sugar
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Directions: |
Directions:Preparation:
1. Trim away the fat and white tendons from the flank steak. Cut flank steak into 1½ inch length strips. Slice flank steak against the grain into 1/8 inch thickness.
2. Marinate beef with mixture of 1/2 tsp baking soda and 1 Tbsp water (baking soda tenderizes the beef), tapioca starch, soy sauces, wine, salt, and pepper. Set aside.
3. Remove stems off all mushrooms.
4. Cut dried black mushrooms into quarters or six triangles.
5. Slice fresh mushrooms.
6. Slice Portobello mushrooms into 3/4 inch thickness.
7. Lightly sautéed all mushrooms with olive oil and a dash of salt,
8. Prepare Sugar Pea Pods - Peel off stringy veins along the top and bottom edges. Super tender pea pods may not have veins. Wash Pea Pods.
9. Spread Pea Pods evenly on a plate. Microwave on high 1-3 minutes until they are crunchy (3/4 cooked - Do not overcook)
Stir-fry all ingredients together:
10. Heat wok until very hot. Pour and swirl olive oil in wok
11. Stir fry garlic and marinated beef on high.
12. Toss in all the mushrooms. Stir fry together.
13. Add a little wine or mushroom water to steam until sizzling. Beef cooks quickly.
14. Toss in Pea Pods and stir fry together. Pea Pods should be crisp,
15. Season to taste with oyster sauce and a dash of sugar.
Serve immediately.
Makes 4-6 Servings. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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Notes: |
Personal
Notes: This recipe was demonstrated by Diana Chan at the July 2017 - Chi Am Progressive Lunch.
This is a variation of the "Beef with Green Vegetables" recipe with Sugar Pea Pods substituted for fresh green vegetables. Portobello and other fresh mushrooms were added for texture and taste.
For another Variation - Beef with Spinach - Toss 4-5 cups of pre-washed spinach when beef is almost cooked, and stir a minute until leaves are moistened.
Diana Chan is author of Easy 'n Healthy Cooking, promoting healthy cooking with delicious Chinese, Fusion & Continental recipes. This recipe appears in her cookbook.
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