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Soy-Simmered Beef and Snow Peas
The Japanese dish called beef shigureni inspired this recipe. Thinly sliced beef is simmered with a good dose of soy sauce for an intense savoriness meant to be tempered with rice. Fresh ginger, sugar and mirin balance the soy’s saltiness, and we’ve added snow peas to create a one-pan meal. To easily cut the beef into thin, even slices, first freeze the meat until partially frozen, about 20 minutes; for best texture, make sure to slice against the grain. Serve this over steamed rice.
teaspoon grapeseed or other neutral oil
ounces snow peas, trimmed and halved on the diagonal
01In a large skillet over medium, heat the oil until shimmering. Add the snow peas and cook, stirring occasionally, until crisp-tender and beginning to brown, about 2 minutes. Transfer to a small bowl.
Delicious and easy!
Please give the option though to print recipes without pictures. It's such a waste of ink and money.
I have been searching for a print option, what am I missing. At this point I'll accept pictures if I can at least print.
My husband and I love this recipe. I made it first with no alterations and it was delicious. I have made it three or four times now and I have made the following alterations: 1. I marinate the beef (after freezing and slicing) in Cormier's Gold Orange Burst All Natural Cooking Sauce overnight in the refrigerator to help pull it together more quickly for a weekday meal. 2. The next day, I follow the recipe, lightly straining the beef from the marinade before using. 3. I minced the ginger instead of slicing due to preference. 4. I added the zest and juice of one orange to the beef when cooking it on high at the end to give it an extra burst of orange. 4. I occasionally substitute frozen peas instead of snow peas, which sometimes don't always look fresh at the grocery store and has the benefit of making this dish more kid-friendly.
Solid, easy, yummy. At first you think there is way too much liquid. Then you think it will be leather after cooking so long. It is always good. Don't be afraid to really let the liquid cook out at the end - it makes it better. I pull this out when I don't have a lot of time but want a crowd pleaser.
This is a great recipe and very quick & easy to make after some initial prep. work. I made it exactly as written and it was delicious!
A couple of notes: The liquid took 5 minutes longer or so to reduce than what was written. I also found this to be a bit too salty. Next time I'll use a half low-sodium/half reg. soy sauce blend and add a pinch or two of red pepper flakes. Thanks, Julia!
This recipe rocks! I love the slightly salty, savory beefy goodness of the meat in this easy to pull together recipe. I swapped asparagus cut in 2” lengths for the snow peas and used half low sodium/ half regular soy sauce and thought it was perfect. I loved cutting the ginger the suggested way too. Delicious!
Made it tonight, very tasty and easy. My wife really enjoyed it. It will become a monthly staple