I’ve been inspired by the Pioneer Woman (aren’t we all) and I’ve been wanting to expand my weeknight recipes here at the West Coast Garlic, My Soul.
So this is one I know Jeff likes beef and broccoli, so I figured I could try beef and snow peas. Plus, I was having J over for dinner, and I wanted to make her something a little different.
Step one: make your rice. I used brown jasmine rice, and made 1 cup. We had no leftovers though, so maybe make one and a half if you’re into lunch leftovers.
Rinse it. You just gotta. I promise you should. I never used to, but I have found it makes a difference, because it gets the starchy powder off, and makes your rice less gluey. No rinse, glue.
Mmm, rice. Now cook that up. 2 cups water to 1 cup rice. See the bag for more information.
So now take your stuff. You need half a cup of soy sauce, a tablespoon of ginger, two tablespoons of corn starch, two tablespoons of brown sugar, and three tablespoons of sherry.
Whisk it up.
Fresh ginger. Got this piece when I ran by the grocery store. Running with keys, a wallet, and ginger. Yum.
So take your meat. Cut it up. I used a pound of meat, sliced thinly.
Stick it in a bowl.
Dump your marinade you just made on your meat. Make sure it’s all coated.
So then, meanwhile, get your snow peas. Slice off the top and the bottom. So good, drool a little.
Cut up your scallions (also know as green onions) while you’re at it. I used six. Greens and whites.
Take about three tablespoons of oil. Whatever makes your soul feel groovy. I used olive.
Admire the spice rack your boyfriend designed and built. Ahh.
When the oil gets really, really hot, add your peas. Give them about one minute, and then take them out.
Snow peas. Delicious.
Let the oil heat again. Now stick in meat. And scallions. Let heat up, and then once it is heated up and good to go, add the rest of the marinade.
Heat it, make sure you’re meat is cooked. Then add your snow peas. When it’s heated up, turn off. Yum. If you let it sit a minute (but not too long) the marinade will thicken.
Serve immediately over rice.
Yum