Culinary Corner: Beef and Edamame

Culinary Corner: Beef and Edamame

Don’t allow the list of ingredients deter you. This one pot dinner will blow your mind and your tastebuds!

1 lb pepper steak 

1/2 cup cornstarch* 

6 tablespoons oil

1 onion, diced 

2 bell peppers, diced

12 oz shelled edamame

1 cup mini gnocchi 

1 cup fresh spinach 

4 tablespoons soy sauce 

1 tablespoon Worcestershire sauce

1 tablespoon honey 

2 teaspoons kosher salt

1 teaspoon rice wine vinegar 

1 teaspoon garlic powder 

1/4 teaspoon sesame oil

1/4 teaspoon black pepper

2 teaspoons corn starch 

Cut the pepper steak into thin strips. Coat the steak strips with cornstarch. Heat the oil in a large shallow pan over medium heat. Once the oil is heated, sear the meat for about four minutes per side or until golden. Remove the meat and add in the diced onion and peppers, sauté for fifteen minutes or until softened. Add in the edamame and cook down until fully defrosted. Add in the gnocchi, spinach, soy sauce, Worcestershire sauce, honey, salt, rice wine vinegar, garlic powder, sesame oil, and black pepper. Bring to a low boil. Combine two teaspoons of cornstarch with two teaspoons of cold water. Mix until no more lumps. Pour in the cornstarch and simmer until the sauce is thickened.

*Coating the meat in cornstarch is optional. I tried it with and without coating in cornstarch and while it does improve the texture of the meat, you can skip it if you would like 

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