I’ve been going back and forth for a long time about whether I should post non-vegetarian recipes on the blog. And by long time, I mean close to a year.
I have even go so far as to photograph the meat-centric meals, only to let them sit in iPhoto until I worked up the courage to actually post them. (How lame does that make me sound?! I’ve been building up the courage to post something on my blog. Sigh.)
Truth be told, I’ve been scared. Scared that I’ll lose followers. Scared that people will be angry with me and think that I’ve “gone to the dark side.” And scared that everything that I have worked so hard to build over the past five years will just…disappear.
All because I’m posting about meat.
While I have never claimed to be a full-on vegetarian ever (food safety has always trumped food preference in my world), I have kept this blog space meat-free.
But the reality is, The Hubster and I have been eating meat.
Well, The Hubster has technically always eaten fish and I have technically always eaten chicken. But the rule was always that we ate vegetarian meals in the house and got the “other” stuff out on rare occasions (i.e.—once a month).
All of that changed in July of 2012 when I had a miscarriage and started to crave meat. And by craving, I mean literally drooling in front of the meat counter at the grocery store when it would normally repulse me.
I am a firm believer in listening to your body (it’s that damn holistic health coach in me), and mine was telling me it was time to add meat back into my diet.
Now we eat everything in the house—from beef to chicken to fish (though, he cooks the fish)—and we eat it about once a week. We are still eating plant-based meals the rest of the week, and will continue to do that for the rest of our lives.
Why am I sharing any of this with you?
Because a.) it feels really good to put it all on the table (pun not intended), and b.) you will be seeing some meat-centric meals popping up every now and then.
And if you’re not into the meat, feel free to check out the archives for something to tide you over.
Beef with Snow Peas
- 1 lb steak flank, strip, trimmed and sliced thin
- 1/2 cup tamari or soy sauce
- 2 tbs mirin or rice vinegar
- 1 tbs organic sugar
- 1 tbs cornstarch
- 1/2- inch piece of fresh ginger minced (about 1/2 tsp)
- 1 medium onion chopped
- 2 cups snow peas ends trimmed
- 3 tbs cooking oil safflower, canola, coconut
- Jasmine or Brown Rice cooked
In a bowl or large measuring cup, mix together soy sauce, mirin, sugar, cornstarch, and ginger.
Add beef to bowl and set aside.
Heat oil in a wok (or heavy skillet) over high heat.
Add snow peas and stir for 45 seconds, until bright green.
Transfer to a separate bowl and set aside.
Allow pan to get really hot again and add half of the chopped onions and half the meat mixture, using tongs (don't want the marinade in the wok).
Brown meet on one side for 30 seconds, then turn meat to the other side and cook for another 30 seconds.
Remove to a clean plate.
Allow pan to get hot again, and repeat with other half of onions and meat.
Add the first plateful of meat back into the pan, along with the snow peas, and marinade from the beef.
Stir over high heat for about 30 seconds more and remove from heat.
Serve immediately over rice.
Allergen InformationNightshade Free, Dairy Free, Wheat Free, Gluten Free, and Egg Free.
P.S.—This recipe was inspired by one over on Pioneer Woman.