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Thursday, June 21, 2012

Beef stir fry with snow peas & green onions

For a while now, I've been posting links to recipes I've tried as @foodlings over on Twitter. I've let it lapse for a couple of months, first because of the move, and then because of the CSA. Not that I haven't been cooking a lot these days, but I have to use what's in the box, which means I'm modifying recipes or just sort of making things up. It's hard to convey all of that in a tweet, and I can't just link to a single page all of the time now.

Except, I have a blog! Yes, it's taken me this long to realize that I could explain all of my variations or write out recipes here, and link to my own posts. I've shied away from posting recipes for a long time because there are so many good, well-tested recipes out there from so many experienced cooks/bloggers. And, I don't usually have any food pictures to post, my excuses being a) I don't have any nice serving dishes or plates and b) I'm too hungry by the time I'm done cooking to stage a photo shoot.

But I don't want to let my foodlings Twitter lapse, or lose track of all the things I've made this summer, so here we go.

I can offer this picture, where you can sort of see the two things I used in tonight's dinner:


Beef Stir Fry with Snow Peas and Green Onions

Ingredients:

  • 2 cloves of garlic, minced
  • 2-inch piece of ginger, peeled and minced
  • 1 small bunch of green onions, cut into 2-3 inch strips
  • 1 lb beef, sliced into strips
  • 1 pint snow peas
  • 2 tbs rice wine vinegar
  • 1 tbs cornstarch
  • 2-3 tbs soy sauce
  • 1/4 tsp red pepper flakes (optional)

In a bowl, whisk the rice wine vinegar, cornstarch, soy sauce, and red pepper flakes. Set aside.

Heat 2 tbs oil in a wok or large frying pan over medium-high heat. Add the garlic and saute until fragrant, about 30 seconds. Add the ginger for another 30 seconds.

Add the green onions and saute them for 2-3 minutes or until they start to get soft. Add the beef and cook until browned, about 3-4 minutes. Add the snow peas for 2-3 minutes.

Pour the soy sauce mixture into the wok and stir it in well with the beef and vegetables. Let it cook another 1-2 minutes, then serve with rice.

Since this is a stir fry, there are really no rules. For example, I like my green onions pretty soft but if you want them crispier, you could cook them for less time. Adjust cooking times and ingredients as you like.

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