Shaking Beef with Pea Shoot Salad

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


Ingredients:

• 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
  

Instructions:

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