Is it just me, or do you wish someone would tell you what to cook for dinner every now and then? In my house, “What would you like for dinner tonight?” is frequently met by an answer of pizza, hamburgers, or the dreaded and not even true, “I like everything you make.” Jeeze Louise. I’m happy to cook; it’s just that a little enthusiasm would go a long way in the process.
So, once again, I stood in the grocery store hoping to be struck by inspiration. I’d arrived in the most desperate of situations, a terribly busy morning, a long unfortunately predictable luncheon, a ridiculous “to do” list waiting at home and, the worst sin of all, no grocery list. It’s true; I bought weird stuff in the produce section. (Will it make me look skinny if I buy it?) Things like beets, snow peas, and kale seemed so trendy – surely they could feature in a dinner in the next few days. Nothing was exciting in the meat and seafood department so, chicken for the freezer and some bacon…who knows - Brenner (breakfast for diner) is always a hit. Canned stuff for replenishing supplies seemed like a good plan, and ice cream – well, enough said.
At home I unpacked my groceries in the same desultory manner, still not sure what to cook for dinner. I took my chicken to the freezer and suddenly, there it was, the perfect ingredient to inspire a quick delicious and even a little off the beaten path menu, a frozen and marinated flank steak. I have this weird habit of buying flank steak at a good price and throwing it in a heavy duty baggie with a bit of Jack Daniels, soy sauce, and brown sugar – then I put it in the freezer for a later date. The measurements aren’t precise, just enough so that I can grab a frozen flank steak out to defrost in a short time and it’s already in a tasty marinade. It works with salmon too. My freezer is usually prepared for most any disaster except the dreaded power outage.
A quick kitchen review yields those trendy snow peas, gently aging green onions, an open package of udon noodle (though any pasta or even rice would do) and I’m in business. Lights! Camera! Action! – I’m ready for my close-up Mr. DeMille. Tonight’s showstopper is Beef with Snow Peas and Green Onions featuring a delicious ginger sauce and udon noodles, all ready in about 15 minutes. OK, that might be slightly dramatic, but remember what I said – a little enthusiasm can go a long way. Plus – it’s yummy. Ah…the satisfaction of inspiration.
Beef with Snow Peas and Green Onions
Ingredients
1 to 1½ lb. flank steak, sliced thinly against the grain (read above info for freezer prep or buy one to use immediately)
1/3 cup soy sauce
¼ cup sherry
3 Tbsp brown sugar
1 Tbsp minced ginger
1 clove garlic, minced
I bunch green onions, sliced in one-inch pieces
4 oz snow peas
2 Tbsp cornstarch
2 Tbsp canola oil
¼ tsp red pepper flakes
Cooked udon noodles, fettuccini, or rice to serve
Directions
Put steak in a bowl with soy sauce, sherry, brown sugar, ginger, garlic and cornstarch.
If you have time, stick this in the fridge for about 30 minutes to get a bit more flavor.
Heat a large non-stick skillet, or a wok if you’re lucky enough to have one, over high heat with 1 Tbsp oil.
Add green onions and fry one minute stirring. Remove to a plate.
Add second Tbsp of oil and add steak, leaving most of the marinade behind in the bowl.
Let meat sizzle in the skillet for a whole minute with out stirring so it will brown.
Stir, add snow peas, red pepper flakes, and remaining marinade, cook for 30 more seconds.
Stir in reserved onions and voila - Dinner is served!
Do you see our eager Basset?
