Ree Drummond. She has a blog, she's written a hilarious biography, published a cookbook, and now has a successful cooking show on TV. She's witty, crafty, and cooks the most delicius recipes. Catherine and I used to make her recipes all the time in grad school (cinnamon rolls, bacon wrapped jalapeno thingies, pizza....) This was pre-paleo, of course.
Well, I ran across a Pioneer Woman (aka P-Dub) recipe that looked amazing. And not so paleo.
So I had a thought...
"Can I paleo-ize a P-Dub recipe??"
Hmmmm......
Challenge. Accepted.
P-Dubs gets the credit. I just modified a bit. :)
- 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
- 1/2 cup Coconut Amins
- 3 Tablespoons Sherry Or Cooking Sherry
- 2 Tablespoons Honey
- 1 Tablespoon Minced Fresh Ginger
- 8 ounces, weight Fresh Snow Peas, Ends Trimmed
- 5 whole Scallions, Cut Into Half-inch Pieces On The Diagonal
- Salt As Needed (use Sparingly)
- 3 Tablespoons Olive Oil
- Crushed Red Pepper, For Sprinkling
Preparation Instructions
In a bowl, mix together coconut aminos, sherry, honey, and ginger. Pour half the liquid over the sliced meat in a
bowl and toss with hands. Reserve the other half of the liquid. Set
aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately. Sprinkle crushed red pepper over the top to give it some spice.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately. Sprinkle crushed red pepper over the top to give it some spice.
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