Beef Stir-fry with Miso, Clementines and Sugar Snap Peas
Print Category Beef cubes Thematic No thematic Source Chef Josée Robitaille Evaluation
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ingredient
- 1/4 cup (60 mL) miso
- 2 Tbsp. (30 mL) Irresistibles lemon juice*
- 2 Tbsp. (30 mL) water
- 1 Tbsp. (15 mL) tamari sauce
- 1 garlic clove, minced
- 1 lb. (454 g) cubed top sirloin or sirloin
- Irresistibles canola oil*
- ¾ lb. (350 g) sugar snap peas, trimmed
- 2 clementines, in segments
- 2 green onions, sliced thin
- Salt and freshly ground Irresistibles peppercorns* to taste
Preparation
- In a big bowl, blend miso, lemon juice, water and tamari together until smooth. Add garlic and cubed beef, stirring to coat evenly.
- Heat oil in a large skillet over medium-high heat and brown beef all sides for 3 - 4 minutes. Add peas and cook for another 2 - 3 minutes. Add clementines and green onions and cook for 1 minute. Adjust seasoning and serve on a bed of rice vermicelli.
Cook commentary
4 Servings
Suggestion: Snow peas, with their flat pods and barely visible seeds, are eaten whole. Sugar snaps, with their plump but tender and sweet pods, are also eaten whole. To trim snow or sugar snap peas, cut the stem end and pull it and the string down the pod
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