Steak with Pea Shoots

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. 

Ingredients:
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

Directions:
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.