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Recipe: Teriyaki Steak with Snow Peas and Mushrooms
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Recipe: Teriyaki Steak with Snow Peas and Mushrooms

 

beef teriyakiTeriyaki Steak with Snow Peas and Mushrooms

So, rifling through my Pinterest pages, I came across this one. I happened to have MOST of the ingredients so proceeded to pull out the heavy duty pan and knives to get started making this new dish.

Hmmm, getting the ingredients organized, I came across one I didn’t know-Mirin. Ever heard of it? Enter Google. Apparently, it is a Japanese ingredient, a sweet rice wine. O…K… didn’t have that… Next, look up substitutes. One half cup of white wine with 1-2 T of sugar will substitute well for mirin. Done. Yay Google! (What did we do before Google?)

This ended up being a really easy dish. Marinate the steak in all the ingredients except the snow peas and mushrooms then stir-fry it all together. Can’t get much easier than that. Here is how it came together.

It was pretty good considering I had to substitute an ingredient. I think if I were to make it again I may add a little heat to it. It does have pepper flakes so maybe a bit more would be enough. I liked the sweet, salty combination.

Here is the whole recipe, taken from Pinterest:

Teriyaki Steak with Snow Peas and Mushrooms.

Ingredients:

  • 1.5 lbs skirt steak sliced against the grain in thin strips
  • 3 tbs mirin
  • 3 tbs soy sauce
  • 2 tbs sake
  • 2 tbs brown sugar
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbs garlic minced
  • 2 cups snow peas
  • 1 cup sliced mushrooms
  • 2 tbs light olive oil
  • Scallions for serving
Directions:

In a ziplock bag add steak slices, miring, soy sauce, sake, brown sugar, red pepper flakes, and garlic. Give a light toss, seal and refrigerate for a few hours. I typically do this in the morning, and then prepare the meal at dinner time.

Heat olive oil in a wok over high heat.

Toss in the steak, marinade and all into the pan.

Add in snow peas and mushrooms at once, stir fry everything until the steak has browned and the sauce has thickened, about 10 minutes. The sugars in the marinade should thicken the sauce plenty during the cook time that no thickening agents (corn starch or flour) are needed.

Serve garnished with sliced scallions.

brooke cookingdouble bowl

It was pretty good considering I had to substitute an ingredient. I think if I were to make it again I may add a little heat to it. It does have pepper flakes so maybe a bit more would be enough. I liked the sweet, salty combination.

If you try this recipe, let us know how it turns out. Comment on our blog page!!

Happy cooking everyone!

Original Recipe is from Bakeaholic Mama

 

 

2 Comments
  • Shelina
    February 18, 2015 at 7:23 pm

    Brooke,
    Mirin is widely available. I believe Safeway carries it. Choices for sure has carried it for a while. For other non-familiar ingredients, T & T is wonderful.

    • tina
      February 18, 2015 at 7:51 pm

      Thanks Shelina!! Good to know. I’ll definitely get some to have on hand next time! Brooke

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