Beef with Sugar Snap Peas and Peppers
Lots of my cooking students over the years have asked how I learned to cook without recipes and I always steer them towards two things: pasta dishes and stir fry dishes. That’s because you can mix and match ingredients that you like, decide on simple flavoring, and then either toss with pasta or serve over rice, for a simple, flavorful, and unique entree. These are also great ways to use up leftovers.For the past couple of months people have been bringing me salads each week – they want to help while I’m busy helping my husband through his hospitalization and recovery, and it’s a way to ensure I eat more vegetables than I probably otherwise would. But it sometimes means I have lots of things sitting around that I need to use up. This night it was a bag of snow peas that looked past their prime (tip: pop open the pods of any that look bad and likely the peas inside are still just fine – toss the pods and use the peas), half of a red pepper I need to use soon, and left over steak. Here’s how I made it (see if you can do it too without a recipe). Mince up a little garlic and slice the leftover steak thinly. Toss in a bowl with just enough soy sauce to coat the meat, a splash of rice wine vinegar, and a little sesame oil (plain or infused with chile if you like it spicy hot). Heat a large skillet over medium high heat and toss in the meat along with snap peas and peppers. You’ll want to adjust quantity for the servings you are making, using a good sized handful of veggies for each serving. Stir fry, stirring frequently, until the meat is heated through and the vegetables are tender crisp. Serve over rice and garnish (if desired) with some sesame seeds and a couple of dashes of Sriracha sauce. That was easy, wasn’t it?