Clark Bartram’s Ginger Beef and Mushroom with Snow Peas & Jasmine Rice
Recipe by Clark Bartram’s - (TestMaxMeals.com)
Ingredients
Homemade Asian Sauce:
1/2 cup tamari or low-sodium soy sauce
5 tbsp. sugar free brown sugar
2 tsp. minced garlic
1/2 tsp. ginger
2 tsp. rice vinegar
Beef Skillet:
4 (10 oz.) packages snow peas
4 Tbsp. EV olive oil
2 packages (10 oz.) white button mushrooms, sliced thin
7 thinly sliced cuts of beef (sirloin steak strips, flank steak)
5 cups organic white rice
Instructions
- Make the rice. In a large stove top pot, add 5 cups of water and bring to a boil. Stir in rice and reduce heat to low. Cover pot to keep steam inside, 25-35 minutes. Rice will be firm but tender. Fluff the rice.
- Combine all the sauce ingredients in a bowl and whisk. Set aside.
- Heat a large skillet with 2 tbsp. olive oil. Add thinly sliced mushrooms and snow peas. Cook them on high heat, turning occasionally, until browned. Salt midway.
- Remove these veggies to a bowl.
- To the same skillet, on high heat, add 2 more tbsp. of olive oil. Add thinly sliced meat. (NOTE: Do this in 2 batches, to enable each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded.) Cook meat on one side until it browns.
- Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown.
- Add the sauce to the skillet and stir to combine, about 1 minute. Turn off heat and add snow peas and mushrooms - and let sit under a lid for 10-15 minutes before storing.