If you looked into my refrigerator, you’d probably think there is a family of six hiding somewhere in my house. Thanks to my trusty BJ’s membership, there are ginormous bags of Brussels sprouts, broccoli, broccoli slaw, carrots, celery and snow peas. I go a little nuts in the produce department on a weekly basis.
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This is great for the first few days after the shopping trip — I have options! Then reality sets in about four to five days later, when this ridiculous amount of produce starts the downward spiral of its life span, and I realize there are really just two people (not six) that have to eat all of it.
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This skillet meal was born out of one of the epiphany moments lately. Hard to complain, though, when the result is a 20-minute dinner that rivals takeout and one of the giant-size bags of produce is finished off. Win-win.
Skillet Asian beef with snow peas and mushrooms recipe
Total time: 20 minutes
- 1/2 cup reduced-sodium soy sauce
- 3 tablespoons brown sugar
- 4 garlic cloves, minced
- 1/2 teaspoon minced ginger
- 1 tablespoon rice vinegar
- 3 tablespoons canola oil, divided
- 1 pound thinly sliced steak (flank steak, London broil, etc.)
- 8 ounces sliced mushrooms
- 10 ounces snow peas
- In a small bowl, combine the soy sauce, brown sugar, garlic, ginger and rice vinegar. Whisk, and set aside.
- In a large skillet over medium-high heat, place 1 tablespoon of the oil. Once the oil is hot, add the mushrooms, and cook, tossing a few times, until they start to brown and give off their liquid. Add the snow peas at this point, and continue cooking for another 2 – 3 minutes, until softened. Transfer to a plate, and set aside.
- Add another tablespoon of oil to the pan, and place 1/2 the steak in the pan so that each piece is lying flat and the pieces are not crowded. Cook on 1 side until browned, about 1 – 2 minutes, flip, and brown on the other side. Transfer the steak to the plate with the mushrooms and snow peas.
- Add the last tablespoon of oil to the skillet, and brown the remaining steak the same way.
- Once browned, add the other 1/2 of the steak, mushrooms and snow peas back into the skillet. Pour the sauce into the pan, stir to coat, and let cook on high for 2 minutes until reduced and thickened.
- Remove from the heat, and serve with cooked rice.
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