Beef Stir-fry with Miso, Clementines and Sugar Snap Peas
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef Josée Robitaille |
Recipe ingredients
- 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.
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.
Origin: Chinese
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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