Wednesday, June 25, 2008

Shaking Beef with Pea Shoot Salad

Sirloin steak from Batalden Farms, pea shoots from our CSA, and this recipe from Food and Wine

  • 1 pound beef sirloin, cut into 3/4-inch dice
  • 2 1/2 tablespoons vegetable oil
  • 2 tablespoons minced garlic
  • 2 1/2 teaspoons sugar
  • 1 tablespoon Asian fish sauce
  • Freshly ground pepper
  • 1/2 medium onion, very thinly sliced
  • 2 teaspoons white wine vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons extra-virgin olive oil
  • Salt
  • 6 ounces baby pea shoots

  1. In a bowl, toss the beef with 1/2 tablespoon of vegetable oil, 1 tablespoon of garlic, 2 teaspoons of sugar and the fish sauce; season with pepper. Let stand.
  2. In a bowl, toss the onion and vinegar. In another bowl, mix the soy sauce with the olive oil and remaining 1/2 teaspoon of sugar. Season with salt and pepper.
  3. In a wok, heat the remaining 2 tablespoons of vegetable oil over high heat until smoking. Add the remaining 1 tablespoon of garlic and 1/4 teaspoon of salt; cook until golden, about 30 seconds. Add half of the meat and cook for 3 minutes without stirring; turn and cook 1 minute longer. Transfer to a plate; cook the second batch. Return the meat to the wok and stir-fry for 30 seconds.
  4. On a large platter, toss the pea shoots with the onion and the soy dressing. Spoon the beef on top and serve.

Suggested Beverage: A light, fruity Pinot Noir

Notes: The sirloin tasted so good. We loved it. The pea shoots, not so much. I don't think we're fans of pea shoots. The leaves taste good, but it's a lot of work to prepare and eat them. I will use this beef marinade and preparation again in the future, either to serve over mixed greens or brown rice.

So we're just rating the beef.

Tim's Rating: 10/10
Liz's Rating: 10/10


WeezerMonkey said...

Mmm! Methinks we'd be good eating friends.

Cate said...

The picture is amazing...I think the beef sounds delicious...and I've never had pea shoots so part of me wants to try them, part of me not so much.