Hello, it’s Elaina once again, your culinary guide from Flavour Food and Wine, right in the heart of the Canadian prairies. Today, I’m excited to share a dish that is not just a favourite in my Winnipeg home, but also a true representation of our local cuisine with an international twist – my Spicy Beef Strips and Peas. This vibrant, flavourful dish, featuring succulent local beef, tender peas, and a kick of spice, is a testament to the diversity and adaptability of prairie cooking.
Spicy Beef Strips and Peas
- 1 wok
- 1 serving dish
- 1 lb. Sirloin beef sliced into strips
- 2 red hot pepper thinly sliced
- 1 cup frozen peas thawed
- 1 medium carrot thinly sliced
- 2 cloves garlic minced
- 1 white onion sliced
- 2 tablespoons light olive oil
- salt and black pepper to taste
- Heat your olive oil in a wok, over medium heat. Sauté your garlic and onion for about 3 minutes or until aromatic.
- Add your beef strips into the wok and cook for approximately 5-minutes or until browned, stirring often.
- Add the green peas, carrot, and hot pepper into the wok. Cook for an additional 5-minutes, stirring occasionally. Season with salt and pepper, to taste.
- Transfer to a serving dish.
- Serve and Enjoy!
About Spicy Beef Strips and Peas
This Spicy Beef Strips and Peas recipe holds a special place in my heart. It’s the kind of meal that brings a burst of colour and flavour to any dining table, whether it’s a weekday dinner, a casual weekend meal, or when you simply want a quick yet satisfying dish. It’s a celebration of our local beef, stir-fried with fresh peas and seasoned with a blend of spices, making it a delightful fusion dish in many Canadian homes.
So, what’s the secret behind my Spicy Beef Strips and Peas? First and foremost, it’s all about the beef. I recommend sourcing your beef from a local farm or butcher, where you can find the freshest cuts.
Next, let’s talk vegetables. The combination of peas not only adds a burst of colour but also a sweet contrast to the spicy beef. Don’t be afraid to experiment with other vegetables!
Lastly, the stir-frying process. Remember to preheat your wok or pan, cook in batches if necessary, and keep the ingredients moving to ensure even cooking and prevent burning.
Now, how should you serve this vibrant Spicy Beef Strips and Peas? Here are five ideas:
- Serve it over steamed jasmine rice for a classic Asian meal.
- Pair it with noodles for a hearty stir-fry noodle dish.
- For a low-carb option, serve it with cauliflower rice.
- Add a sprinkle of sesame seeds or chopped spring onions for a pop of colour and crunch.
- Or simply enjoy it as is, letting the robust flavours shine.
Frequently Asked Questions
Here are some questions I often get about my Spicy Beef Strips and Peas:
- ‘Can I use other types of meat?’ Absolutely! This recipe works well with chicken, pork, or even tofu.
- ‘Can I add more vegetables?’ Of course! Feel free to add your favourite vegetables.
- ‘What if I don’t have a wok?’ A large frying pan will do just fine.
- ‘How long can I store the leftovers?’ They should be good for 2-3 days in the fridge.
- ‘Can this be made gluten-free?’ Yes, just ensure your soy sauce and other ingredients are gluten-free.
And there you have it – a peek into my kitchen with my vibrant Spicy Beef Strips and Peas. It’s not just a meal; it’s a celebration of our local beef and a nod to the diversity of prairie cooking. I hope this dish brings a touch of Winnipeg’s multicultural charm to your table, one delicious bite at a time. Happy cooking!