beef

Take Out Fake Out | Beef with Snow Peas

Dudes, it’s Tuesday. And in case you didn’t know/needed a reminder, this week is a short one thanks to Good Friday. Which means, it’s basically hump day TODAY. Which means, we’re halfway to the weekend. I have big plans to pig out on ham (no pun intended) and chocolate this weekend. Easter Feaster!

Just call me the bearer of good news. I am here to make you smile.

And if a short work week + a long weekend isn’t enough to turn the corners of your mouth upwards into a $%@#-eating grin, then I’ve got a back-up plan.

Take out fake out!

Indeed friends, you are mere minutes away from creating a delicious take-out-esque meal right in the comfort of your own kitchen. Put those Chinese food menus aside and your phones down. In all honesty, I’m not a big fan of Chinese take-out. I rarely crave it, and when I do eat it – as good as it may taste during it’s consumption – I always feel less than great about an hour afterwards. Thanks MSG…not.

This recipe comes from trusty Ree over at The Pioneer Woman. I first made this dish many months ago and was stunned by how easy and flavorful it is, despite its short ingredient list and quick prep and cook time. Yesterday, after a hectic day at work and a severe case of the Monday blues, I was ready to give in to a dinner of cereal/toast/cookies, or some combination of the three, when this dish came to mind. A quick stop at the grocery store + 20 minutes in my kitchen = saved. Before I knew it I was planted in front of my TV watching the Girls season finale (recorded from last weekend – umm, loved it!) with a tasty meal. This is good stuff people.

Life is short. Make yourself a delicious dinner.

Beef with Snow Peas (slightly adapted from The Pioneer Woman)

Serves 4-6.

1 pound flank steak, sliced very thin

1/2 cup soy sauce

3 TBSP. rice vinegar

2 TBSP. brown sugar

2 TBSP. cornstarch

1 TBSP. fresh ginger, minced

1 garlic clove, minced

2 cups fresh snow peas, ends trimmed

1/2 cup chopped scallions (about 4-5)

2 TBSP. olive oil

4 cups cooked jasmine rice

Combine the soy sauce, rice vinegar, brown sugar, cornstarch, ginger, and garlic in a small bowl. Place the sliced flank steak in a large bowl and pour half of the mixture over top, tossing to coat. Set the remainder of the marinade aside.

Heat the olive oil in a wok over hight heat. Add the snow peas and cook for about a minute, stirring constantly. Transfer the cooked snow peas to a plate and set aside. Allow the pan to heat up again to cook the steak. Add half of the steak to the pan in a single layer, along with half of the scallions. Allow the steak to cook for a minute and then turn over, cooking for an additional 30 seconds. Transfer to a clean plate. Repeat with the remaining steak and scallions.

Add the first batch of steak back to the wok, along with the snow peas and remaining marinade. Stir for another minute, then remove from heat. Serve immediately over rice.

PS. I am on dessert-making duty for two Easter dinners this weekend. Any suggestions?!

A Family Favorite | Nana’s Hamburger Soup

I have been on a kick with belly-warming recipes lately, even though Mother Nature has been rather kind to us with decent November temperatures. Perhaps it is because there is just something so satisfying about the sights, smells, and sounds of a delicious hearty meal bubbling on the stove. Last week I whipped up this old family favorite, known affectionately to us as Nana’s Hamburger Soup. I truly had thought it was a recipe developed by my wonderful late grandmother, but was recently informed that this recipe originally comes from one of the Best of Bridge cookbook series. However, in my heart, this was Nana’s recipe, and I am sticking with that!

Our family used to take this soup along on winter ski trips, as it made a very satisfying lunch as we tried to warm up our fingers and toes before heading back out onto the hill. If you’re looking for a comforting new soup to try, look no further. This recipe will help you through the long winter months ahead (at least if you live in Alberta, that is), and may just become one of your family favorites. Try it, you’ll see!

Nana’s Hamburger Soup

1 lb. ground beef

2 cups diced carrots

2 cups diced celery

1 onion, diced

3 cloves of garlic, minced

3 cans consomme soup

2 cans water

1 can of diced tomatoes with juice (796 mL)

1 can of tomato soup (398 mL)

8 TBSP. barley

1/2 tsp. each of dried thyme and rosemary

1 tsp. dried basil

3 bay leaves

Salt and pepper to taste

In a large pot, brown the ground beef and drain. Add in the carrots, celery, and onion, and cook over medium heat for a few minutes. Add the garlic and cook for one minute. Add in the rest of the ingredients and simmer over low heat for ~ 1 hour. Enjoy with baking powder biscuits or a nice crusty loaf of bread.

This recipe makes quite a large pot of soup – if you’re feeding a small group (or if you’re like me, and just cooking for two), you will probably have a significant amount of leftovers. We were able to devour the leftovers over the next couple of days, but this soup also freezes well. Happy eating!