I try to be a good girlfriend by cooking my boyfriend dinner once or twice a week. Sometimes I ask what he would like for dinner, and other times I just cook what sounds good to me because I am selfish like that, unfortunately.
Yesterday, I told him I was going to make stir-fry and “Would you like chicken, steak, or shrimp?” Without batting an eye he said “Steak and shrimp.” I then rolled my eyes and made some comment about how spoiled he was, and how he was mistaking my semi-ghetto kitchen for an Asian steakhouse. Anyway, I gave in and made both steak and shrimp. And boy, was it good. I based the meal loosely on this recipe from The Pioneer Woman. See my notes in orange.
Disclaimer: He is happy with whatever I make him for dinner. I just like to give him a hard time. I can’t make his life too easy, can I?
|Prep Time 5 Minutes Cook Time 15 Minutes||Servings 8||Difficulty Easy|
- 1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain (1/2 lb raw shrimp and 1/2 lb sirloin steak)
- ½ cups Low Sodium Soy Sauce ( I added a little Sesame oil as well)
- 3 Tablespoons Sherry Or Cooking Sherry (Cooking white wine b/c that’s all I had)
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Minced Fresh Ginger (1 tsp Gound ginger)
- 8 ounces, weight Fresh Snow Peas, Ends Trimmed (8 oz Snow peas, 16 oz Baby bella mushrooms, 8 oz Broccoli)
- 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal (skipped)
- Salt As Needed (use Sparingly) (I didn’t use any salt)
- 3 Tablespoons Peanut Or Olive Oil ( I added a little Sesame oil as well)
- Crushed Red Pepper, For Sprinkling (skipped)
- 3 tbsp of toasted Sesame seeds
- Jasmine Or Long Grain Rice, Cooked According To Package
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside. (I marinated the shrimp and steak separately.)
I tossed the broccoli and mushrooms in a couple tbsp of the marinade and olive oil, placed them in a single layer on a baking sheet, and then baked them in a 350 degree oven for 8-10 minutes or so. (The reason that I roast the vegetables instead of stir fry them is because I never can get the veggies to the right consistency. Either they are almost raw or way over cooked. Roasting them until tender crisp is just the perfect compromise. The veggies cook while I am stir-frying the meat. Makes for a super quick meal.)
Be sure to cover your baking sheet with foil unless you want to spend your evening chipping baked sugar/soy sauce mixture off the sheet. Of course you are free to use your free time how ever you want but I don’t have a dishwasher!
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.
(I then cooked the shrimp in the same manner.)
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.
Rene’s Easy Rice – Serves 4
1 clove of garlic or shallot, finely chopped
3 tbsp of olive oil
1 cup of long grain rice
2 cups of chicken or beef stock
In a medium sauce pan, add olive oil and garlic (or shallot). Turn the stove burner on to medium. Once the oil is warm, add in the dry rice and cook in the oil for 1-2 minutes over medium heat, until the rice is nice and toasty. Then add the stock to the rice and turn the heat up to high and cover the pan. When the stock boils, turn the heat down to low, return the cover and let cook for 15-18 minutes. Fluff and serve. It will have the flavor of rice pilaf but the texture of Chinese sticky rice. Yum!