Beef with Snow Peas

Beef with snow peas

Snap peas

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.

Onions

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.

beef marinating

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

Yields 4-6

Beef with Snow Peas

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1lb 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

Directions

  1. In a bowl or large measuring cup, mix together soy sauce, mirin, sugar, cornstarch, and ginger.
  2. Add beef to bowl and set aside.
  3. Heat oil in a wok (or heavy skillet) over high heat.
  4. Add snow peas and stir for 45 seconds, until bright green.
  5. Transfer to a separate bowl and set aside.
  6. 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).
  7. Brown meet on one side for 30 seconds, then turn meat to the other side and cook for another 30 seconds.
  8. Remove to a clean plate.
  9. Allow pan to get hot again, and repeat with other half of onions and meat.
  10. Add the first plateful of meat back into the pan, along with the snow peas, and marinade from the beef.
  11. Stir over high heat for about 30 seconds more and remove from heat.
  12. Serve immediately over rice.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, and Egg Free.

7.6.3
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http://emilylevenson.com/recipe-beef-with-snow-peas/

P.S.—This recipe was inspired by one over on Pioneer Woman.

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Emily Levenson is a change agent. She is adept at creating change in her own life and inspires others to do the same. You can find her creating change on the blog, through the Nourish + Flourish podcast, and within the Propelle community.

9 comments / Add your comment below

  1. Hi Emily! I wanted to let you know that I'm putting together a meetup for local health bloggers on June 22. We would love to meet you! I posted some details: http://brainbodybecause.wordpress.com/blogger-meetup/
  2. Just because your body craves something doesn't mean you should consume it. A heroine addict's body craves the drug, but that does not make it healthy for them. A less extreme example would be all the junk food people crave daily; does not make it a healthy choice, regardless what their "body says."
    1. Tony, I certainly appreciate your conviction and believe wholeheartedly that a vegetarian diet is 100% right for YOU. But what I do not believe (nor will you convince me by likening me to a heroin addict) is that a vegetarian diet is the ONLY healthy diet on the planet. Nor do I believe that every single person on the planet should be eating that way (or any other way, for that matter). And by the way, there are plenty of VEGETARIANS and VEGANS who eat like crap. Wouldn't call them healthy by any stretch of the imagination.
      1. Honestly I didn't mean to imply that eating meat is good or bad. There are several junk food vegans and vegetarians just as there are 'healthy' meat eaters. I just wanted to point out that it isn't good health advice to simply eat whatever you are craving. The example of meat is an interesting one. Meat contains stimulants which can cause cravings. Also, there are mental and emotional associations to meat eating that can cause a desire for comfort or whatever the case may be (just as there is an association to most food that provides comfort). If you haven't read "The Pleasure Trap" by Doug Lisle you might consider looking into it as it brilliantly explains why our bodies do not always crave what is actually healthy for the body. Personally, I think based on the science that whole plant food based veganism is ideal for the human body and environment. I however do not eat even 100% vegetarian at this time. The social implications are the most difficult thing to overcome and the comfort of familiar foods that have made up a lifetime of meals. PS: This recipe looks really good ;)
        1. * *» *I just wanted to point out that it isn't good health advice to simply eat whatever you are craving.* First, I am not advocating that you should just eat whatever your body is craving. I am advocating that you *listen* to what your body is telling you. There is a big difference. Craving sugar means something totally different than craving salty or crunchy foods, as does craving dairy or meat. Once you figure out what the craving means, it's important to take steps and adjust. THAT is what I mean when I say listening to your body. And second, my body was telling me very clearly what it needed. When I listened and had the meat, my health transformed again. » *Personally, I think based on the science that whole plant food based veganism is ideal for the human body and environment.* As for the ideal diet for everyone on the planet, again, I have to disagree. I have seen so many people come into my office for food sensitivity testing who do not in any way shape or form resonate with a vegetarian or vegan diet. In fact, most people I work with tend to test best for a Paleo diet because it avoids the most common culprits (Dairy, Gluten, Sugar). I make no assumptions about what is right for the masses, and believe that each individual has their own unique needs for optimal health. And even then, it changes over time. » *If you haven't read "The Pleasure Trap" by Doug Lisle you might consider looking into it as it brilliantly explains why our bodies do not always crave what is actually healthy for the body. * I haven't heard about that book and will definitely check it out. Thanks for the suggestion! And thank you for the discussion and thought-provoking comments. I appreciate the conversation, and chance to talk about this on a deeper level. :)
  3. Thank you for your honesty. I will continue to follow you; you haven't lost me! Do what works for you. Be yourself. You would tell someone else the same thing.

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