Ramen with Tofu, Shrimp and Mushrooms.

Ramen with Shrimp and Tofu

Soul satisfying. Sounds a bit silly but there is just something about a deeply seasoned bowl of broth and vegetables that resonates within me. Especially when its cold outside. That mental lift knowing you have taken care of your body with proper nourishment and exercise can change your outlook. And we all need plenty of positivity and good health right now.

What’s wonderful about this recipe is how adaptable it is- add roasted halved grape tomatoes, bits of roasted cubed butternut squash, sliced Persian cucumbers, fresh bean sprouts- items to add different textures that flavors meld well together. But I will give you the core. And you will like it. Mic Drop!

The main aspect of this recipe is staging- cooking individual items separately then assembling. And keeping the broth hot. Very hot.

Do the onions the day before or earlier in the day so have time to combine flavors. Start the tofu process 2 hours before so dry as possible.

Beauty Shot:

Ramen with Tofu, Shrimp and Mushrooms.


1 Box Chicken Stock (The Whole Foods organic or Simple Truth Organic are both good options)

1 Stalk Lemongrass, 3″ long

1 Slice of peeled Ginger 1/4″ thick by 1″ long

2 T Kikkoman Soy Sauce

1 T Worcestershire Sauce

1 Pkg Fresh Ramen Noodles (I use Hokkien Stir-Fry Noodles)

4 Radishes washed and sliced thin

2 Eggs, Soft-boiled or 4 eggs for four bowls. ( I did 2 with plenty of leftovers for two next day. And made 2 eggs the next day)

2 sheets of Nori sliced short side into thin slices.

1 Pkg Extra Firm Tofu (Note: if you prefer not doing the pressing, buy precooked fried tofu. Whole Foods carries this in their deli section)

8 Oz Pkg of Fresh Mushrooms

Quick Pickled Red Onions* (Recipe follows)

8 Oz Peeled Shrimp, No Tails. I like Jumbo

4 Oz. Baby Spinach, Fresh

Neutral Oil for sautéing-

Sliced Water Chestnuts, optional

Putting It Together:

Quick Pickled Onions: Can be done the day ahead. And will keep for 2 weeks in the refrigerator. To a small sauce pan add in 1/2 C Apple Cider vinegar OR 1/2 c white vinegar. Add in 1 1/2 T sugar, pinch of kosher salt. Heat till sugar dissolves. Remove from heat. Add in 1 medium red onion thinly sliced. Let cool. Best if you can let rest for at least 1 hour. Refrigerate left overs.

Before you begin, if not using pre-fried tofu, drain your tofu, cut into 6 equal slices running the length of the tofu. You will cube later. Press between to paper towels. I like to put some on bottom, some on top and top with heavy plate. You may need to change paper towels multiple times. When dry, cut into cubes. Toss the cubes in 1 T corn starch and 1 T soy sauce.

In a medium saucepan, heat the chicken stock. Add in Worcestershire, Soy Sauce, Ginger, and bruised stalk of Lemongrass. To bruise, smash with a chefs knife- not to pulp, but areas that have ‘broken. Heat while you begin the other prep. Before serving, remove the lemongrass and ginger.

Heat a large cast iron pan, or wok to medium. Add 2 T vegetable oil. When shimmering, add in dressed tofu. Fry till crisp on most sides. When done, remove to plate to stay warm.

Next, sauté the shrimp: 1 T vegetable oil, (use the same wok or pan) add in garlic and shrimp together. Try not to sneak a piece. I can’t resist. Cook till pink but not hard. Remove to plate and keep warm.

While shrimp is cooking, soft boil the eggs. Bring water to boil in sauce pan. Enough water to cover the eggs by an inch. Place room temp eggs into boiling water. Set your timer to 6 minutes. When timer goes off, remove eggs to ice/water in bowl.

Sauté the mushrooms till browned. Set aside and keep warm.

Add another 1 1/2 T vegetable oil to hot wok. Add in the package of ramen noodles and stir fry for 2 minutes. Some edges will be crispy!


Divide the noodles into bowls. This makes 4 generous bowls. Put 1/4 of the spinach in the bottom of 4 bowls. Top with 1/4 of the ramen noodles. Pour or spoon hot broth over the noodles. Add the toppings: sliced radishes, sliced water chestnuts, shrimp, mushrooms, tofu and nori. Top with halved egg. And a squeeze of fresh lime juice.

SO good and so nourishing.



Au Gratin Potatoes.

Winter is here in full force. Though we do have less snow than predicted. It is cold though- 19 degrees F this morning. But the sun comes out and all is good. I am seriously ready for cross-country skiing and some downhill. Cmon Snow!

When it is cold outside something hot and creamy and filling suits the bill. Especially when served along side a grilled ribeye. Medium Rare. And some grilled asparagus. Dinner is ready. The key to this dish of potatoes is prep. And it takes an hour and half in the oven. And thirty minutes of prep. So plan accordingly.

Of course, once the potatoes are in the oven, you have 45 minutes to enjoy a great glass of Pinot Noir. Or maybe two.

Beauty Shot:

Au Gratin Potatoes


2 1/2 Lbs. Yukon Gold Potatoes

1 Sweet Onion, medium sliced thin.

2 1/4 C Milk DO NOT use fat free

1 C Sharp Cheddar Cheese grated

3/4 C Gruyere Cheese Grated

4 T Flour

4 T Butter

1 tsp Dry Mustard

1/2 tsp Thyme

1/4 tsp Onion Powder

2 T minced garlic. (Use the store bought for this- works wonderfully)

Salt & Pepper to taste

Optional: Buttered bread crumbs for the topping (See below for details)

Putting It Together:

Heat oven to 400 degrees F.

Slice your vegetables- slice the onion crosswise into very thin strips. Slice your potatoes crosswise into very thin slices.

Arrange the sliced potatoes a greased casserole dish on their sides. So you can see the skin. Not flat. Mix in the onions between the slices.

See how the potatoes are set on their edges?


Melt the butter and mix in the flour- use a whisk to avoid any lumps and cook the mixture till turning golden. Add in the milk, thyme, garlic, mustard and stir constantly till mixture is thickening and coats a spoon. Remove from heat and add in the cheddar till melted. Then add in the gruyere. Stir in salt and pepper to taste. Pour over the potatoe/onion casserole.

Thoroughly recommend you grate your own gruyere.


Cover with tin foil and bake in oven for 60 minutes. Take off tin foil and bake for another 30 minutes. Top will be brown in spots and a little bubbly along the edges. At this point you can let it stand for 10 minutes and go right to the eating!

Or, can add an optional crunchy topping. If you want to top with crunch, use 1/2 cup panko and 2 T melted butter. Change oven to broil on high. Sprinkle crunch over casserole. Place back in oven for about 1 minute and half. Watch closely. Will be done when the crunch is brown. Remove from the oven and let stand for 10 minutes.

SO damn good!



Au Gratin Potatoes.

Pad Thai with Shrimp and Tofu.

I need Pad Thai. I crave Pad Thai. And since we have no Thai restaurant within 50 miles, I need to make it myself. Also, I need to engage with Amazon to get what I need. Thank you Amazon, for helping me make this delicious dinner.

Beauty Shot:

Rain drop in Bellevue WA

Pad Thai with Chicken and Tofu.


1 Lb Large Shrimp

14 Oz Package Extra Firm Tofu, cubed and pressed t remove water

3 tsp Tamarind Paste

4 T Palm Sugar ( Can use regular sugar or Stevia)

4 T Fish Sauce

1 T Lime Juice

1/2 C Hot Water divided into 2- 1/4 cups

1 T Minced Garlic

EVOO for frying

2 Eggs, whisked

1 Bunch Green Onions, white and firm green parts cut on angle

1/2 C Shredded Carrots

1/2 C Snow Peas (optional)

1 C Bean Sprouts

Chopped Peanuts

8 Oz Rice Noodles, cooked according to package

1 Fresh Lime

1/4 C Chopped Cilantro


Mix together in large bowl lime juice, fish sauce, palm sugar, tamarind paste, minced garlic and 1/4 C hot water. Set aside.

Putting It Together:

In a wok or large pan, add in 2-3 T oil and heat till shimmering. Add in cubed tofu and shrimp. I typically add the tofu first and start to crisp before adding the shrimp. Cook till all sides of tofu are crispy and shrimp is pink. Remove to plate.

Start cooking the rice noodle. WATCH these carefully! They finish very quickly.

To the wok add the snap peas. Cook for about 2 minutes stirring, so snap peas stay crispy. Push the peas to the side.

Pour in whisked egg to the open side and continue to whisk till scrambled and cooked. Add in the drained rice noodle to the wok.

Add in the cooked shrimp and tofu. Pour sauce over. Stir together till well coated.

Mix all components together.. Add in the hot water* and toss again till all is well coated. Top with bean sprouts, chopped peanuts, chopped cilantro and green onions .

Serve while piping hot.

*Watch the level of the sauce, you want it as a coating, not soupy. May want to add in the final water by tablespoon to get your desired thickness.




You know those times when you want something healthy and filling? Chock full of veggies and color but has a killer sauce that takes the meal to the next level? That’s Bibimbap. My first introduction to this was in the back of a grocery store in Ann Arbor, MI. Once I had it, couldn’t stop thinking about it. Or eating it. It became a go-to when I went to A2. So now I make it at home. And it’s very flexible. Use chicken or shrimp. Or thin sliced beef as an added protein. I used tempeh but almost anything in a protein will work. Same goes for veggies. Snap peas to carrot shreds. Fresh green peas or beans. Water Chestnuts. Just be sure to cook wet veggies thoroughly. What I mean by wet veggies is those with high water content. Like mushrooms, cabbage, cauliflower and spinach. These will need to be cooked alone until they release their water then can be browned. This isn’t complicated- just takes time. You are going to love this. P.S. the sauce is great on scrambled eggs too!

Beauty Shot:

Turkey Tail Mushroom.




Scant 1/2 Cup White Miso Paste

1/2 Cup Water

4 T Stevia (you can use regular sugar too!)

1 T Minced Garlic

1 tsp Paprika

1 tsp Red Chili Flakes

1 tsp Chili Powder

3 tsp Sesame Oil

1 tsp Gochujang Paste

3 T Toasted Sesame seeds

Mix all ingredients together well and let stand while you prepare veggies.


2 Cups cooked rice. I used brown rice made in a steamer. Used 2 cups brown rice to 3 cups water or chicken stock. Gives you enough for leftovers. If you prefer, used veggie broth to make it vegan.

Veggies: I sauteed mushrooms, broccoli, small sweet peppers, onions and tempeh.

2 eggs

Olive Oil

Putting it Together:

After making sauce, set to the side.

Prepare rice.

Set a large cast iron pan or wok on the stove and heat to high.

Add in olive oil and heat till just beginning to smoke. Working in batches, cook your veggies and protein separately. You will need to add olive oil as you continue to saute the veggies and protein. I did Tempeh first. Then mushrooms. Then the broccoli, peppers and onions.

Remove the veggies and set aside in a bowl. Add a bit of olive oil, sea salt and rice to the wok. Let it cook till some gets crispy bits- adds a great texture to the bowl. You don’t have to do this part, but I do love it.

Crisping the rice to add texture~

Reheating the veggies for a quick hit on high

Put the rice on a platter and top with the veggies.

Take the hot wok with a bit more of olive oil, or a bit of butter and fry an egg sunny side up and not set- you want that creamy deliciousness to mix with the rice/veggies/protein & sauce.

Put your rice and veggies in a bowl. Top with fried egg and spoon Bibimbap sauce over the top.

Pure numminess in a bowl!
Disappears quickly~
Get in my belly!

Note: store any leftover sauce in the refrigerator. It will keep for about one week.



Rustic Goat Cheese Tart with Figs

Been spending the summer back East in Michigan. On the lake. A real lake- no dam at the end. Just crystal clear spring fed water. Surrounded by trees and hills and history. There aren’t many places that are dearer to me. Reminds me of my mom and brothers swimming across to Frog Island; letting the minnows nibble our toes. Catching pollywogs on the other side, playing fort in the middle. Then swimming back to the cabin for lunch.

So in that spirit of simplicity and quality i give you a recipe/no recipe. You can morph this to suit what you have on hand- this includes lemon and fig; you can just as easily substitute blueberry jam and lose the rosemary. Or make it more savory- include chopped prosciutto, a swirl of pesto and top with pinenuts.

Beauty Shot:

Wind River Range and Freemont Lake

Rustic Goat Cheese Tart with Figs


1 Sheet Puff Pastry thawed

5 T Fig Jam ( I like Dalmatia Fig Spread Original)

7 Ounces Goat Cheese, plain at room temperature

8 T Heavy Cream

Zest of lemon

Juice from one Lemon

1/4 C or so, Toasted Walnuts

Rough Chopped Rosemary to taste (couple of tablespoons typically)

Salt and Pepper

Fresh Black Mission Figs for garnish, split into quarters

Fresh Rosemary sprigs for garnish

Putting it Together:

Preheat oven to 400 degrees Fahrenheit.

Remove thawed Puff Pastry from refrigerator and let sit at room temp for at least 30 minutes. Lightly dust baking sheet with flour. Roll out sheet to slightly larger rectangle. Vertically, cut 1″ from either side. Cut horizontal strip of 1″ from top and bottom.

While pastry sits, make the goat cheese mixture; combine the room temp goat cheese, zest, lemon juice and cream into bowl. Note- this is messy. Have tried by hand, with spoon. Seriously, use a food processor. Scraping often till well combined.

Place half of cheese mix into center of puff pastry. Smoosh around till pretty well spread. Doesn’t have to be perfect. Top with fig jam. Again, perfection is not the goal. Top with remaining goat cheese.

Brush the long strips with water on one side and place watered side down to meld the two sides together. Lightly press to adhere. Repeat brushing each remaining strip with water to make a “frame”.

Top with rough chopped rosemary. Top with walnuts. Place into oven for 15-17 minutes. But watch closely, do not want to burn.

Remove when pastry has risen and is golden brown.

Move to platter and garnish with figs and rosemary sprigs.

A pie cutter works well for serving.



Shrimp Tacos with Cilantro Lime Slaw and Pickled Onion


The quarantine/COVID19 crisis is wearing on everyone. And we are lucky enough to BLM land to hike on, go fishing, mountain bike and run on county land. But I am SO ready to go to a restaurant and have some one bring me cocktails and dinner.

But I am trying new recipes/combos all the time. I made Onion Chicken with Cornmeal Jalapeno Cheddar waffles. I loved it. My kids love it. Scott asked me not to make it ever again together. Like never. Separately, fine. Together again, never.

Though left over waffles are great from the toaster- with ham.

OK, back to the tacos. Took inspiration from Bon Appetit May 2020 for the shrimp. The rest is mine. And may I say, a bit more exciting. I often think that Bon Appetit down plays spice. Not me. Bring it on!

Beauty Shot:

Shrimp Tacos with Cilantro Lime Slaw and Pickled Onion:


Quick Pickled Onion:

1 Medium Red Onion, sliced thin

1/2 C Apple Cider Vinegar

1 T Sugar

1 1/2 tsp Kosher Salt

Sprinkling of Black Peppercorns, whole


1 LB Jumbo Shrimp, peeled and deveined

2 T Adobo Sauce (from can of Chipotle Peppers in Adobo)

2 T Honey ( I love Queen Farina Raw Honey- https://www.queenfarina.com/shop/raw-honey-15-lb) That’s a pound and half, not 15 LB’S!

Olive oil

Cilantro Lime Slaw:

1 14 oz. Package of Shredded Cabbage with Carrots

1 C Plain Greek Yogurt ( I like Greek Gods Plain, full fat)

1 tsp Cumin

1/2 C Cilantro, tightly packed. Leaves and tender stems only

3 Large or 4 Medium Green Onions sliced, green parts only

Juice of 1 Lime. Note; if your limes are dry, may need 1/2 of another. Should be about 3 T

1 tsp Sea Salt ( I like Redmond Real Salt)

1 T minced Garlic


Queso Fresco

Crema Mexicana


Chopped Cilantro

Sliced Avocado

Taco shells/Tostadas/Corn Tortillas

Putting It Together:

Pickled Onion: heat the apple cider vinegar on the stove till steam comes off. Add in sugar and peppercorns. Stir till sugar dissolves. Remove from stove. Add in sliced onion and let cool. Set aside.

Slaw/Slaw Sauce: Add yogurt, cumin, cilantro, garlic, green onions and salt to food processor. (Note: I used an immersion blender in it’s bowl. Easier to deal with and clean). Pour cabbage into bowl and toss with sauce. Put in the refrigerator to chill. I did not use all the sauce. And if you like, you can drizzle some of it on top of the tacos instead of Crema.

I served the tacos with Roasted Potato Wedges: Start these first. Set oven to 400F. Slice russets in half lengthwise and again in half. Slice each quarter into halves again lengthwise. Drizzle with EVOO. Roast for 15 minutes. At 15, shake on sea salt, paprika, and garlic salt. Continue to bake for 20-30 minutes or till golden brown and crispy.

Shrimp: Clean, rinse and pat dry. In a small bowl, mix the honey and adobo. Mix well till combined. Add the shrimp and stir to coat. Place in the refrigerator to chill and rest for about 20 minutes.

I made roasted potato wedges to go with this: Set oven to 400F. Slice russets length wise into quarters, slice each quarter in half lengthwise.

Heat a saute pan to medium high. Add in olive oil. When hot, add in shrimp and sauce. Cook till pink and done. 2-3 minutes.

Place a taco shell, tostado or tortilla on a plate. Put slaw on top of tortilla. Top with shrimp and a bit of sauce. Top with avocado, queso fresco, cilantro,a bit of pickled onion and Crema or sauce. Serve with potato wedges.



Savory Galette with Goat Cheese, Onion and Prosciutto. And Arugula salad.

Thinking of wanting something sophisticated but wanting is quickly? Me too. So I went to the grocery store, (still open during the pandemic thank goodness. And still amazed I can’t find toilet paper or paper towels.) So I went to grab yeast for the pie crust.

Seriously, a run on yeast? Carter, our manager at Smith’s said can’t keep it in stock. So, plan B. Using a premade pie crust. Not as good as from scratch, but hey, saved me a ton of time. And pretty good actually. And during these stressful times, compromise is just fine.

Beauty shot:

Savory Galette with Goat Cheese, Onion and Prosciutto. And Arugula Salad.



1 Pie Crust

4 oz Goat Cheese, (Chevre), plain

3 oz Blue Cheese. Crumbled- chop crumble it yourself.

4 oz Prosciutto, thinly sliced

1 Small Red Onion, thinly sliced (adjust to your preference)

Leaves from 4 Sprigs of Thyme

2 T minced garlic (Note: I like to used smashed roasted garlic as an upgrade. Use an entire head)

1 T butter

Olive Oil

Salt and Pepper

Yellow Corn meal for baking pan

Egg Wash:

1 egg

Splash of milk or half & half.

Whisk together well.

Arugula Salad:

2-3 oz Fresh Baby Arugula


Juice from half a fresh Lemon

Salt & Pepper

Putting it Together:

Preheat oven to 400 F. Line a baking sheet with parchment paper. Sprinkle the parchment paper with yellow cornmeal. Set aside.

Make the pie crust. (Will do this on another day).OR, take the pie crust out of the refrigerator and bring to room temperature.

While the pie crust is warming, julienne the onion and saute in medium heat pan with 1 T butter and a glug of EVOO. Cook till softened and starting to carmelize; about 8-10 minutes. Stir them every couple of minutes. When done, remove from heat and allow to cool.

While the onions are cooking, tear the prosciutto into good size hunks. Take the cheeses and scatter onto pie crust on the baking sheet. Sprinkle the thyme leaves over the top of the cheeses. Randomly place smashed roasted garlic pieces around the gallette. Place onions over the cheeses. Top with prosciutto. Or the other way around. Your choice.

Taking scissors, cut the pie crust at an angle every couple of inches. Then fold the over each other, moving in a single direction.

When this is complete, brush the edges with an egg wash.

Bake in the oven for 40-50 minutes, till golden brown. Remove from oven and let sit for 5 minutes.

While galette is cooling, make the salad. Make the dressing, whisking all ingredients together till well blended. In separate bowl, add the arugula then drizzle the dressing over the lettuce. Don’t drown the lettuce- add a little at a time then toss and add more if needed. The lemon in the dressing is a great foil to the richness of the cheeses.

Place the salad over the top of the galette and slice into sections.



Endive & Romaine Salad with Apples and Hazelnuts

Right now, as everyone is hunkered down at home or practicing social distancing, (funny how quickly that phrase became part of daily lexicon), most of us are spending more time cooking at home.

Have been cooking all sorts of things- sous vide blade roast, pastas, salads, soups, frittatas. Even oatmeal cookies with coconut, butterscotch morsels and toasted walnuts. But this post is about a salad I had for dinner last night. Filling on its own with crusty bread, but perfect as a side for steak. I have made it twice this week. No joke.

Beauty Shot:

Endive & Romaine Salad with Apples and Hazelnuts

Serves 4


1 Head Hearts of Romaine, quartered and chopped

3 Small Endive, quartered and chopped

1 Gala Apple, cut into matchsticks

1/2 C of Toasted Hazelnuts

1/2 Cup Shaved Parm

1/2 C Blue Cheese crumbled

3 T White Balsamic Vinegar

Ranch Dressing ( make your own or use a good quality refrigerated one from the market) Here is a great recipe for homemade: https://thesaltymarshmallow.com/easy-homemade-ranch-dressing/

Optional: Homemade Croutons (But does add an additional crunch and flavor profile. I cut day old bread into cubes, toss in EVOO and kosher salt and add 2 T minced garlic. Place on baking sheet in oven set to 350F for about 20-25 minutes till brown and crisp outside, chewy inside.)

Putting It Together:

Place the two lettuces and apple into a bowl. Toss with the white balsamic. Add in hazelnuts, blue and Parmesan cheeses. Toss again. Add in Ranch dressing, croutons and toss again. Done! May become your families fav like it is ours!

This is the salad with Steak and Crispy Baked Potato
This version is with Seared Tuna Steak with Mignonette, Soy Rice with Green Onion and Sugar Peas. In this version I used toasted walnuts instead of Hazelnuts.



Chicken Piccata.


It’s been unusually grey here in the mountain west. When its gloomy, I hunker down and typically make a good soup. Not this time. I wanted something I adore that brought the brightness of its own. A bit of sunshine of flavors in my kitchen. And in my mouth.

I give you Chicken Piccata with Artichokes.

Beauty Shot:

Chicken Piccata


2 Chicken breasts

4 tsp brined capers, drained

1 Shallot sliced thinly lengthwise (I did not have a shallot this time-so used a red onion. Sliced from top to bottom. Not across. Only used a “side”)

1/2 a lemon sliced thinly across

Juice from half a lemon (use the other half)

Jar of artichokes, not marinated, patted dry and halved or quartered

Olive oil for frying

5 T butter

1/4 C dry white wine

1/2 C chicken stock or broth

Flour for dusting chicken

salt and pepper to taste

Fresh dill for garnish

Putting it Together:

Trim off exterior fat from chicken breast. Slice the chicken breasts horizontally so that each breast becomes two portions.

Pour flour onto plate and dredge both sides of each piece of chicken. Shake off any excess.

In large fry pan, add olive oil and 3 T of butter to pan. When shimmering, add in chicken. DO NOT CROWD THE PAN! You will have to work in batches. Brown each side. May take 3-4 minutes per side. Remove to warm plate. You may need to add in additional olive oil to saute the chicken.

To pan, add in lemon slices, artichokes and shallot. Stirring a few times, cook till shallot is translucent and some carmelization begins to show on the lemons and artichokes. Add in stock, lemon juice and wine. Stir up the brown bits into sauce. Simmer till sauce reduces to coat a spoon. Add in capers. Add in remaining 2 T of butter. Salt and pepper to taste.

Place the chicken on plates platter. Top with the sauce. Serve with a simple green salad and crusty bread. The crusty bread is perfection for sopping up every bit of sauce on your plate.



Beef Stir fry with Mushrooms and Snap peas.

So tasty!


Isn’t that what each year brings us? The opportunity to put the past behind us. To begin anew. A fresh perspective. A fresh start. A chance to commit to a better lifestyle, more mindfulness, thoughtful and impactful decisions.

My goal is to hydrate more and to eat a bit cleaner. Not a bad way to look forward to the possibility of a great year.

Beauty Shot:

Beef Stir fry with Mushrooms and Snap Peas.


Note: this is a two step process, marinate the meat for at least 4 hours, then create a sauce to pour over the stir fry.

1 lb Beef Flank Steak cut into strips (Note: I used venison fingers. Both are tasty!)

1/2 lb sliced Mushrooms

2 cups whole Snap Peas ( I like a lot of snap peas so I cook 3 cups)

1 tsp of Ginger Paste, divided into 1/2 tsp’s

6 T Olive Oil

1 T Sesame Oil

6 Heaping T Minced Garlic, divided into 2 T and 4 T

1 T Worcestershire Sauce

3/4 Cup Low Sodium Soy Sauce, divided into 1/2 cup and 1/4 cup

7 T Brown Sugar, divided into 5 T and 2 T

2 tsp Rice Vinegar

4 Cups cooked Brown Rice

After the marinade process, this comes together very quickly. Could marinade the meat in the morning, then make a 15 minute dinner when you get home.


Mix 2 T of the olive oil, 1 T of sesame oil, 2 T of minced garlic, 1/4 c of soy sauce, 1/2 tsp of ginger paste, 1 T Worcestershire, 2 T of brown sugar into a bowl or Ziploc gallon bag. Mix well. Add beef and cover in bowl or, add to bag and squish around a bit. Push air out and close bag. Place into refrigerator for at least 4 hours.


Mix 1/2 cup of soy sauce, 5 T of brown sugar, 6 T minced garlic, 1/2 tsp ginger paste, 2 tsp rice vinegar. Stir to combine well. Set aside.

Putting it Together:

Heat cast iron or heavy duty pan to medium high heat. Put 4 T olive oil into pan. When shimmering, add in sliced mushrooms. Cook till browned the way you like them and water has evaporated. Remove from heat into bowl.

Add in whole snap peas. I like mine seared with a few brown spots. They will cook quickly- like 3 minutes with stirring. They should be crunchy so don’t over cook. Remove from pan and place in bowl.

Remove the steak from marinade. Brown the sliced steak. You may have to work in batches- I did. And you don’t want to crowd the pan or meat will steam, not brown.

Once meat is browned, add the vegetables back in the pan with the meat. Pour the sauce over and heat through.

Serve the meat/vegetable mix over the rice. Spoon additional sauce over as necessary.

Couldn’t wait! Was hungry after snowshoeing.

Optional garnish: if you choose, can add sliced green onions over the top.