On a cold June evening (50 degrees), it was time to fire up the broiler for another round of "Steak is Boring!" This was really good; poor Thor didn't get any leftovers.BEEF WITH SNOW PEAS
3 lbs. steak, cut into 1/2" wide strips
2 bags frozen snow peas, thawed
2 cans water chestnuts
3 green onions, chopped
olive oil
ground ginger
garlic powder
freshly ground pepper
Preheat the broiler. Drizzle olive oil into the bottom of the broiler pan, then arrange the beef strips in it. Sprinkle with ginger
, garlic powder and pepper; broil for 2 to 3 minutes. Flip, season the other side, and broil for another 2 to 3 minutes. Remove the beef from the broiler pan to a platter. On the stovetop, whisk 1 tbsp. cornstarch into the pan drippings, and cook for 2 to 3 minutes, until the drippings thicken. A bit of water should be added if necessary to help loosen the browned bits on the pan. Return the beef to the pan, spread the vegetables in with the beef, stir to coat with the sauce, and broil for another 2 to 3 minutes, until the vegetables are heated through and tender-crisp. Serve with rice or buttered pasta..
2 comments:
Hey Marjie,
Broiling 101 question ... after whisking in the cornstarch, you mention cooking until thickened on the stovetop. How do you do that? Since the pan would cover two burners, do you turn them both on? On low, med, or high? Again, sorry to be so 101 about this, but I'm just now embracing the mysterious broiler pan. I'm a pro with skillets, pots, casserole and baking dishes of all sorts, but the broiler pan is a whole new genre for me! :-)
BYW, love water chestnuts!
Paula, I turn on both burners, and turn the pan at an angle so they are both covered. I use a medium-low heat so the cornstarch mix doesn't scorch. Just wait. As your son grows and eats even more (yes, it's possible), you'll wonder how you ever cooked enough in the skillet! I love water chestnuts, too, which is why I thought of this whole mix.
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