This was a happy accident, and if I don't write it down now I am sure it will never happen again! It's just teriyaki steak over pea shoots, but if you haven't made either before you'll love this. I've made teriyaki salmon and teriyaki chicken, but never steak. It was delicious, but salty, so perfect with plain rice and pea shoots. It doesn't take more than 45 minutes from start to finish, and the actual cooking time is more like 10 minutes.
I bought the pea shoots at Ranch 99. I've seen them at Berkeley Bowl too. I'm not sure where else they can be found, but probably any Chinese market sells them.
1 pound t-bone steaks (or another steak, but that's what I used and I want to remember :)
1/4 cup soy sauce
1/2 teaspoon sugar
2 Tablespoons grated ginger
1 clove minced garlic
1 Tablespoon sake
2 Tablespoons oil
12 oz. pea shoots
1-1/2 Tablespoons sake
1/4 teaspoon salt
2 cloves minced garlic
1 teaspoon oil
hot rice to eat on the side
1. Prepare and marinate the steak. Put the steaks in a dish and cover with the soy sauce, ginger, garlic, sugar, and sake. Turn the steaks over once or twice and allow them to marinate for about half an hour. Unless it's really hot out, it should be fine to leave them out on your counter while you get everything else ready.
2. Prepare the pea shoots. Be sure to measure out the salt, sake, and garlic for making the pea shoots. They cook in what feels like seconds, so everything has to be set out ahead of time. Set up a 12 inch pan for the steak and a wok or 14 inch pan for the pea shoots.
3. Begin cooking the steaks. Heat the 12 inch pan over medium high heat, and then add 2 tablespoons of oil. When it's hot, put the steaks in, cover them, and set a timer for three minutes. After three minutes, flip the steaks, pour in the marinade, cover them again, and leave it for three minutes. (Six minutes total cooking time.) Now you can take it off the heat.
4. Cook the pea sprouts. Heat up your wok and then add 1 teaspoon of oil. Add the pea shoots and garlic and stir for 20 seconds. Pour in the rice wine and salt and continue to cook over high heat for another minute, or just until they are all bright green and slightly wilted. Remove them to a serving dish, leaving most of the liquid behind.
5. Slice the steak and serve it over the pea sprouts with a drizzle of the sauce from the steak.
It's not really a dip, maybe it's a spread, a fiery refreshing spread that can easily be overdone but really sings in small quantities. It's great when there are picky eaters, because they can always just eat the chicken and rice plain. No one ever believes me when I say you have to start with just the tiniest little bit, but you have been forewarned. You can make this with rotisserie chicken or leftover roast chicken too. This is good with anything else I can think of, but particularly nice with Chinese or Vietnamese sides. I've also never remembered the proportions, but winging it every time has been fine. You can't really mess something up when it's already practically too sharp and too salty for human consumption. But it's so good!
I usually use the water from the poached chicken to make a soup, and serve a green vegetable as well.
chicken tenders or skinless boneless chicken breast
green onions, at least an entire bunch
ginger... a big knob, suit yourself or take a look at the picture above
Put the chicken in a pan and cover it with water. Bring it to a boil, skimming off the foam that rises to the top. Cover the pan with a tight-fitting lid, turn off the flame, and leave the chicken to poach for thirty minutes to an hour. It will be tender perfection when you're ready for it.
Grate or chop the ginger and chop up the scallions. Pour in a little olive oil, just enough to make the mixture spread easily. Add a few pinches of salt.
Strain out the chicken, saving the broth for soup, and cut the chicken into bite-size pieces. Serve the chicken and rice, and add a little of the dip/sauce on the side.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!