Beef & Snow Pea Stir Fry

Beef & Snow Pea Stir Fry

Beef & Snow Pea Stir Fry

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Beef & Snow Pea Stir Fry

Hello everyone!!  It’s been awhile since my last blog post and I am excited to share my Beef & Snow Pea Stir Fry. At times life calls for focus elsewhere, and far away to elsewhere I went. There was a time when I would have exhausted myself to do it all, but to what end I had to ask myself. As I get older, I realize that I am a priority as much as anything and doing something for the sake of just getting it done is not the same as doing it for the joy it brings me.  Sooo, now that I have moved, dealt with the death of my mother, moved again, cleaned up a hoarder’s home, renovated my own home and assisted my father with a broken femur, I am ready to get back to me. And by me, I mean food of course LOL! 

I’ve truly missed being part of the foodie community and participating in my passion.  This creative outlet and meaningful pursuit bring me a lot of joy. I’m also very excited to share that I’ve finally stepped into the world of video. It’s been great to learn and challenge myself, and I’m sure that my “being on camera” nerves will calm as it becomes my norm. You can find me on YouTube @compelledtocook and as time goes I will include videos here on the blog for some of my existing posts. My channel is very new and I still have plenty to learn and improve upon, but I hope you’ll join me in my endeavour.  Be sure to subscribe so you never miss a great recipe video. If you’ve been hanging around wondering if I’d ever post again, I thank you for your patience, and if you’re new to my blog, I welcome you.

Beef slices

Beef & Snow Pea Stir Fry is quick, simple and flavourful.  Thinly sliced beef gets fried quickly over high heat to keep it tender, while crisp and healthy snow peas balance the umami “ish” sauce. Let’s talk about the beef for a moment. There are several cuts that work well, and I have a couple of tricks to create tender, silky beef. My cuts of choice are tenderloin, strip loin or flank steak. Regardless of the cut you choose it is imperative that you cut it thinly across the natural grain of the meat to ensure a chewable bite.

The second trick is to add a small amount of baking soda (mixed with soy sauce) to the slices and allow to marinate. The baking soda helps to break down the meat fibres and create a silky texture. If using tenderloin, the need to marinate is less because it’s already a very tender cut of meat, however, I still do. Just marinate it for a shorter length of time, about 30-60 minutes. If using other cuts I recommend marinating for 1-2 hours. Please know that more soda does NOT mean more tender. It only adds a sharp taste to the meat, so resist the urge to do so.  Beef and Snow Pea Stir Fry is wonderful served over rice or your favourite noodle.  Enjoy!

Beef & Snow Pea Stir Fry

Author:  Compelled to Cook

 

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Beef & Snow Pea Stir Fry

Prep Time 20 minutes
Cook Time 10 minutes
Marinating time 1 hour
Total Time 1 hour 30 minutes
Servings 4

Ingredients

Beef

  • 10 ounces beef, thinly sliced across the grain, see notes
  • 1 tbsp low sodium soy sauce
  • 1 tbsp freshly grated ginger
  • 1 clove garlic, minced
  • 1/2 tsp baking soda

Stir Fry

  • 10-12 ounces snow peas
  • 1/4 cup water
  • 1/3 cup beef broth, cold
  • 2 tbsp oyster sauce
  • 1 tsp cornstarch
  • 3/4 tsp sugar
  • 1/4-1/2 tsp red chili flakes
  • as needed canola oil
  • as needed scallions, thinly sliced
  • as needed sesame seeds

Instructions

Beef

  • Toss beef with ginger and minced garlic.
  • In a small bowl stir together soy sauce and baking soda. Pour over beef and mix well to evenly coat the beef slices (I use my hands to ensure it's mixed well). Set in the fridge to marinate for 30-120 minutes depending on cut used. (see notes)
  • While the beef is marinating whisk together beef broth and cornstarch (see notes). Stir in oyster sauce, sugar and chili flakes.

Stir Fry

  • Prep snow peas by trimming the ends and removing the side string.
  • Heat a wok or large skillet over medium-high heat and add a generous splash of oil. When the oil is hot add the beef, separating the slices with your hands as you add it. Sauté for 2-3 minutes until just cooked through and starting to brown. Remove to a clean bowl and cover.
  • Add the 1/4 cup of water and snow peas to the wok and cook uncovered for 4-5 minutes, stirring occasionally until most of the water has cooked off and the peas are starting to soften but are still slightly crisp (they will continue to cook in the sauce).
  • Add the sauce to the snow peas and cook for about a minute, stirring until the sauce fully thickens. Add the beef and stir to combine and warm.
  • Serve over rice or desired noodles and garnish with scallions and sesame seeds.

Notes

-Several cuts of beef will work.  I enjoy tenderloin or strip loin, however, flank steak will work well too. Be sure to cut the beef into thin strips across the grain.
-If using tenderloin, marinating for 30-60 minutes is enough, it's already a tender cut.  If using strip loin or flank 1-2 hours is best.
-Cornstarch dissolves better in cool liquids, so if your broth is hot, allow it to cool first.  It will also dissolve better in the broth as opposed to the thick oyster sauce.

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Cheesy Chicken Vegetable Casserole

Cheesy Chicken Vegetable Casserole

Cheesy Chicken Vegetable Casserole

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Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.

This Cheesy Chicken Vegetable Casserole is just that, very cheesy! It’s also a great low carb dinner option. Pair it with a mixed green salad for about 10 grams of net carbs. It’s very filling, so you don’t feel that you’re missing out on anything. I like that it makes a large casserole, and leftovers freeze well.

Ingredients for Cheesy Chicken Vegetable Casserole arranged on a colourful checkered dish towel.

Although I’m not a fan of fad diets per se, I do at times watch what I eat and cut back on high carb foods such as rice, bread and pasta. This creamy casserole is perfect for doing just that with little sacrifice. It has a hint of curry powder for a deliciously different twist, and I promise that you won’t be disappointed. Even if you’re goal isn’t carb counting, this yummy casserole is wonderful with potatoes, rice or simply a slice of crusty bread. The creamy mushroom soup and cheesiness also make it kid-friendly.

Here’s the breakdown based on 6 servings for those of you who are following low carb/keto diets.

Calories per serving: 435kcal

Net Carbs per serving: 8.3g

Fat per serving: 32g

Protein per serving: 28.4g

 

Unbaked Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready for the oven.
Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.

Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
Cheesy Chicken Vegetable Casserole
Print Recipe
    Servings
    5-6 people
    Servings
    5-6 people
    Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
    Cheesy Chicken Vegetable Casserole
    Print Recipe
      Servings
      5-6 people
      Servings
      5-6 people
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350°F.
      2. Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
      3. Meanwhile heat a large skillet over medium and add oil. When oil is hot add chicken thighs, searing and cooking 4-5 minutes per side until just cooked. Remove to a plate and set aside. To the same skillet add mushrooms and cook until browned and most of the moisture has evaporated, about 4 minutes. Add garlic and sauté for 1 minute.
      4. In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
      5. Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.
      Recipe Notes

      -I find rolling drained vegetables in a clean kitchen towel removes more moisture.

      -A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Garlicky Buttered Beans

      Garlicky Buttered Beans

      Garlicky Buttered Beans

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      Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.

      Some will say it’s all about the turkey or roast, but how many of us scour through recipes looking for the perfect side dishes to serve with the turkey? We search for recipes because we dream of the perfect meal, and the meal generally includes side dishes. I definitely fall into this group of recipe searchers, partly because it’s nice to try something new and because I believe accompanying dishes are equally as important to any meal as the main item. Even though everyone will not agree with this sentiment, it’s hard to resist buttery green beans. Add in a good dose of garlic, Dijon and lemon juice and you’ve got a bright and zesty veggie that is perfect served with roast turkey, beef or ham. These Garlicky Buttered Beans just might steal the show.

      Sauteed garlic, butter and Dijon mustard in a stainless steel pan with blanched green beans in the background prepared for Garlicky Buttered Beans.

      Garlicky Buttered Beans start with simple ingredients and the whole dish comes together quickly with little fuss. To help with a busy day in the kitchen, the beans can be cooked and cooled in advance, leaving only a quick sauté in garlicky butter. The Dijon, lemon juice and chili flakes help to liven up plain old green beans. If it’s weeknight cooking for just a few people, go ahead and use only half the amount of the green beans, they’re just saucier. What’s not to love about that. Enjoy!

      Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.

      Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
      Garlicky Buttered Beans
      Print Recipe
        Servings Prep Time
        6-8 people 10 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        6-8 people 10 minutes
        Cook Time
        10 minutes
        Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
        Garlicky Buttered Beans
        Print Recipe
          Servings Prep Time
          6-8 people 10 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          6-8 people 10 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: people
          Instructions
          1. Heat a large pot of lightly salted water to a boil. Add green beans and cook at a gentle simmer until just tender, about 8 minutes. Drain well.
          2. Meanwhile, gather remaining ingredients and melt butter in a medium skillet. Add garlic and red pepper flakes and saute on low heat until fragrant and slightly softened, about 1 minute, being careful not to brown. Whisk in lemon juice, Dijon, salt and pepper.
          3. Add cooked beans and toss until evenly coated with butter sauce. Serve immediately.
          Recipe Notes

          -Green beans can be cooked and cooled in an ice bath up to one day in advance.  They will need more time to warm in the butter sauce if adding from a chilled state.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Broccoli Cheddar Frittata

          Broccoli Cheddar Frittata

          Broccoli Cheddar Frittata

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          Broccoli Cheddar Frittata cooked in a cream coloured cast iron skillet and resting on a wicker trivet.

          Simple is delicious, and this lovely Broccoli Cheddar Frittata is an excellent example! Easy to prepare and cook, and it’s made with ingredients you likely have on hand. Ready in about 45 minutes and makes a great brunch or breakfast dish. But I think it makes an equally delicious light lunch served with a salad or a heartier dinner served with pan-fried potatoes. It’s one of those dishes that is multi-serving and perfect for any meal.

          Cooked broccoli in a cast iron skillet with a bowl of whisked eggs and milk in the background in preparation for Broccoli Cheddar Frittata.

          This dish is one of the reasons I love eggs so much. They pack plenty of nutrition and cook quickly, allowing you to get a healthy and satisfying meal on the table without too much fuss. Lots of melty cheese means the kids just might like it too. Enjoy!

          Tips:

          -Don’t overcook! The frittata is done when the centre is just starting to set and still jiggles a little. It will continue to firm up as it rests.

          -Use good quality eggs.

          -Be sure to let the frittata rest as it allows the eggs to firm up and makes for easy cutting.

          -Don’t be shy with your favourite ingredients. If you don’t like onions, add a little red pepper or spice it up with a few chill flakes or different herbs.

          -Use full fat cheddar cheese as it melts nicer than light or reduced fat cheese.

          -A lower fat sour cream can be used but the full fat adds to the frittata’s creaminess and overall texture.

          A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.

          A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
          Broccoli Cheddar Frittata
          Print Recipe
            Servings Prep Time
            6-8 servings 20 minutes
            Cook Time Passive Time
            15-18 minutes 5-10 minutes
            Servings Prep Time
            6-8 servings 20 minutes
            Cook Time Passive Time
            15-18 minutes 5-10 minutes
            A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
            Broccoli Cheddar Frittata
            Print Recipe
              Servings Prep Time
              6-8 servings 20 minutes
              Cook Time Passive Time
              15-18 minutes 5-10 minutes
              Servings Prep Time
              6-8 servings 20 minutes
              Cook Time Passive Time
              15-18 minutes 5-10 minutes
              Ingredients
              Servings: servings
              Instructions
              1. Preheat oven to 350°F and set a rack in the middle position.
              2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
              3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
              4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
              5. Cut into desired wedges and serve immediately.
              Recipe Notes

              -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

              -Gruyére cheese would also be a nice substitute for the cheddar.

              -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Turkey Pot Pie with Puff Pastry

              Turkey Pot Pie with Puff Pastry

              Turkey Pot Pie with Puff Pastry

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              Turkey Pot Pie with Puff Pastry baked golden in a green casserole dish and garnished with fresh thyme.

              I don’t know about you, but I think leftovers make some of the very best meals. Not only does leftover turkey taste amazing smothered in cream sauce all nestled up against veggies and potatoes, but it ensures that you’ve made the best of your bird with little waste. 

              Groceries are expensive and we all work hard to feed our families well, which is another reason I’m a fan of leftovers.  They’re great for repurposing into inexpensive meals.  Turkey Pot Pie with Puff Pastry is a great way to use up extra vegetables in your fridge, along with the leftover turkey.  Feel free to substitute the puff pastry for pie crust dough too.  They’re both great options, I just happen to choose puff pastry for this post. 

              Puff pastry sprinkled with flour and ready to be rolled with fresh vegetables and diced turkey in the background for Turkey Pot Pie with Puff Pastry.

              I’ve made this Turkey Pot Pie with Puff Pastry as a one-pan family-style meal.  It bakes up golden with bubbling hot goodness beneath.  It smells amazing and is homey and comforting.  As a child, I ate frozen pot pies, usually when my dad was away to give my mom a break from cooking.  While they’re no comparison to homemade, they emanated what I love about a pot pie and I secretly enjoyed them. I didn’t know any better and I had nothing to compare the frozen version to, so for me, it was comfort food heaven in a little foil dish. Nowadays I opt to make homemade and I hope your family enjoys it as much as I do, but whatever your homey, comfort food is, enjoy it! 

              A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.

              A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
              Turkey Pot Pie with Puff Pastry
              Print Recipe
                Servings Prep Time
                6-8 people 35-40 minutes
                Cook Time
                30-35 minutes
                Servings Prep Time
                6-8 people 35-40 minutes
                Cook Time
                30-35 minutes
                A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
                Turkey Pot Pie with Puff Pastry
                Print Recipe
                  Servings Prep Time
                  6-8 people 35-40 minutes
                  Cook Time
                  30-35 minutes
                  Servings Prep Time
                  6-8 people 35-40 minutes
                  Cook Time
                  30-35 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Melt butter in a large pot or Dutch oven until foamy. Stir in carrots, celery and diced onions (add pearl onions with potatoes). Sauté for 5 minutes until starting to soften.
                  2. Sprinkle in flour and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
                  3. Over medium heat, slowly add one cup of hot chicken broth stirring constantly until mixture comes to a boil (mixture will be very thick).
                  4. Add another cup of broth and stir until smooth and the mixture comes to a simmer. Repeat with remaining broth.
                  5. Reduce heat to low and add potatoes, herbs, salt and pepper. Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
                  6. Stir turkey and peas into the stew and adjust to taste with salt and pepper. Pour mixture into a greased 12"x8" or 2-quart equivalent casserole dish.
                  7. Preheat oven to 400°F.
                  8. Meanwhile prep the puff pastry dough if you have purchased unrolled. Dust your work surface with flour and roll pastry into a rectangle large enough to fully cover your casserole dish. Dough should be about 1/8" thick.
                  9. Drape rolled puff pastry over the casserole, tuck in the corners and edges but allow the pastry to come up the sides a little (this helps prevent the sauce from bubbling up over the pastry).
                  10. Cut 6-8 slits in the puff pastry to allow steam to escape.
                  11. Whisk egg and cream together in a small bowl and brush evenly over puff pastry.
                  12. Bake for 30-35 minutes until golden and pastry is cooked through. Remove from oven and serve immediately.
                  Recipe Notes

                  -It's important to use hot chicken or turkey broth.  Pouring cold liquid into the hot flour mixture will cause the flour to congeal and you will have lumps in your sauce.  Using hot broth maintains a steady temperature of the mixture allowing all flour particles to become incorporated before the flour cooks.

                  -Flour does not reach its full thickening capacity until it comes to a full boil.

                  -Use pre-rolled puff pastry dough for more convenience.

                   

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                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com