Last night was one of those dinners made out of duty. Many parsnips and snow peas needed to be eaten up before the next abundant produce box was received today. I prepared myself for less-than-happy responses from my kids, but after the ritual, "You don't have to like it but you do have to taste it" chant, the children quietly, uncomplainingly polished off their bowls. I asked our youngest diner to show me what she thought of dinner and the photo below is what I got. This kid doesn't lie, folks. I believe that makes this unusual dish share-worthy.
Curried Steak with Snow Peas and Parsnips
- 1 pound round or flank steak, sliced in thin strips
- 1/2 cup Nama Shoyu
- 3 tablespoons red wine (this reduces any carcinogenic affects the meat can have)
- 2 tablespoons whole cane or coconut sugar
- 2 tablespoons arrowroot powder
- 1 1/2 tablespoons fresh ginger, minced (I use a microplane for this)
- 3 cloves garlic, minced
- 1 teaspoon curry powder
- 1 pound snow peas, deveined and chopped into thirds (using culinary scissors made this a snap)
- 5 parsnips, peeled and sliced into thin coins
- 1 tablespoon coconut oil (either extra virgin or expeller-pressed will work)
- 1 can BPA-free coconut milk
- 1 bunch cilantro, chopped
- 1 cup pine nuts
- Prepare marinade by whisking together nama shoyu, wine, sugar, arrowroot powder, ginger, garlic, and curry powder. Add steak slices to it and allow to marinate for as long as 6 hours or as short as the time it takes to chop the vegetables.
- Heat oil in large pan on medium-high heat. Using tongs, add the steak and cook about 3 minutes. Add vegetables, remaining steak marinade, and coconut milk. Cook, stirring constantly, about 5 minutes or until the vegetables are soft but still slightly crispy. Sprinkle cilantro and pine nuts over the dish. Serve by itself or over a bed of rice.