So much has happened since I last posted. Something happened to me during Christmas and Jace’s wedding. I lost my ever living mind!! Life was such a whirlwind trying to get ready for both and keep up with work, mom and home. The thing that was taken off of my to do list was blogging. I had felt such a sense of acomplishment with my blog and for me it was a great stress reducer to set down and share my recipes, my loves and my feelings. When things were so crazy, I just could not do it. Even when things started to slow down, I would set down and try to write even something short and would end up deleting it. I felt as if I had so much to share witht he wedding and so many pictures to post that I just could not take on the task.
So I have decided to just get my feet wet and post a recipe to get back in the swing of things. I am hoping that this will get my blogging juices flowing and get me hooked again. I began to feel as it was a burden and a chore to get done and I don’t need another chore. I want to do it because I love it. I want to write things because I feel them and not because someone will expect me to write a certain thing. That said–let’s get on with it.
It has been great since Jace got married to see them most weekends. Jace is still shoeing horses on the weekends and usually puts in a very busy Friday night and Saturday day. He did 12 horses yesterday!!! So they usually come down on Friday and stay until Saturday night and sometimes Sunday night. I have been trying a few new recipes out on them.
I got this recipe from my favorite food blog in the world. Pioneer Woman. I saw this on one of her recent Food Network shows. It was all about 16 minute meals. It was fast,and so good. I served it with a choice of brown or white rice and some fresh fruit. Sooo good.
This picture courtesy of Pioneer Woman– I accidently erased my pictures!!!!!!! ( But I must say it looked just like this)
Beef and Snow Peas
- 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
- 1/2 cup Low Sodium Soy Sauce
- 3 Tablespoons Sherry Or Cooking Sherry
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Minced Fresh Ginger
- 8 ounces, weight Fresh Snow Peas, Ends Trimmed
- 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
- Salt As Needed (use Sparingly)
- 3 Tablespoons Peanut Or Olive Oil
- Crushed Red Pepper, For Sprinkling
- Jasmine Or Long Grain Rice, Cooked According To Package
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.