This delicious dinner takes under 30 minutes to prepare and is perfect for a weeknight meal. The tender steak with a sweet Asian sauce and crisp snow peas will be a crowd pleaser – both my husband and my 6 month old liked it!
A healthful adaptation of the Pioneer Woman’s Beef with Snow Peas recipe.
- 1/2 cup organic coconut aminos (say no to soy sauce with this perfect alternative!)
- 1 tablespoon ground organic ginger
- 2 tablespoons grass-fed beef bone broth
- 2 tablespoons coconut sugar
- 1 teaspoon crushed red pepper
- Optional: you may add a tablespoon of non-GMO cornstarch or arrowroot powder to thicken your sauce, but since I was serving over rice, I didn’t feel I needed it.
- 1 1/2 pounds grass-fed flap steak, sliced thin against the grain (can also use flank steak)
- 3 tablespoons coconut or olive oil
- Couple handfuls of fresh organic snap peas, trimmed
- 5 scallions, cut into 1/2 inch pieces
Combine the coconut aminos, ginger, bone broth, coconut sugar and crushed red pepper in a bowl. Put the sliced steak in a bowl and pour 1/3 of that liquid over the beef, saving the rest in the bowl. Toss the beef and let sit for a few minutes while you prepare the snap peas.
Put the oil in a large skillet and heat over high heat. Add the snap peas for half a minute to get them bright green, then remove them to a separate plate.
Next, add half the steak to the skillet. Spread it out and let brown for a minute. Add half the scallions, turn the meat over and cook another half minute to brown that side. Remove to a separate plate.
Let the skillet get hot again, then add the rest of the meat and brown both sides again. Once you flip the beef pieces to brown the second side, add all the ingredients back in – the reserved sauce, the previously cooked meat and snap peas. Stir for a few seconds, then remove from the heat.
Serve by itself or over jasmine rice or quinoa!