Let’s talk about food worth lauding over. The kind of dishes that don’t mess around with excesses and hit a balance of flavor and texture right on the nose. Ingredients that are versatile – equally sassy doing the roger rabbit by themselves or the kid ‘n play with a friend. This dish wants to rock right now – it’s Ginger Beef and it came to get down. It’s not internationally known…okay, that’s probably enough of that.
Keeping the cooking on this one a breeze involves doing all of your chopping before even thinking about heating up your wok. Call it your mise en place. Call it your OCD. Either way, you’ll be ready to wok and roll (and spout out bad puns, apparently). Also, to get the beef to cook quickly, you’ll want to slice it so thinly, it’ll seem as if your shaving off pieces. A trick to make this process easier is to slice the flank steak while it’s partially frozen. The meat holds it’s shape and gives your knife stability as you cut away. Yes, yes y’all. Continue reading Ginger Beef with Snow Peas