Curried Steak with Snow Peas & Parsnips Recipe Description: This quick, springtime dish both nourishes, fills, and delights. Prep Time: 20 MinutesCook Time: 10 MinutesServings: 6 servings Difficulty: Easy Recipe Ingredients: 1 pound round or flank steak, sliced in thin strips 1/2 cup Nama Shoyu OR Tamari 3 tablespoons red wine (this reduces any carcinogenic affects the meat can have) 2 tablespoons whole cane or coconut sugar 2 tablespoons arrowroot powder 1 1/2 tablespoons fresh ginger, minced (I use a microplane for this) 3 cloves garlic, minced 1 teaspoon curry powder 1 pound snow peas, destringed and chopped into thirds (using culinary scissors made this a snap) 5 parsnips, peeled and sliced into thin coins 1 tablespoon coconut oil (either extra virgin or expeller-pressed will work) 1 can BPA-free coconut milk 1 bunch cilantro, chopped 1 cup pine nuts (preferably soaked and dehydrated) Recipe Instructions: Prepare marinade by whisking together nama shoyu, wine, sugar, arrowroot powder, ginger, garlic, and curry powder. Add steak slices to it and allow to marinate for as long as 6 hours or as short as the time it takes to chop the vegetables. Heat oil in large pan on medium-high heat. Using tongs, add the steak and cook about 3 minutes. Add vegetables, remaining steak marinade, and coconut milk. Cook, stirring constantly, about 5 minutes or until the vegetables are soft but still slightly crispy. Sprinkle cilantro and pine nuts over the dish. Serve by itself or over a bed of rice. Author: riddlelove From the home of Jeremy & Katie Riddle, Riddlelove is a happy, home-life-enriching kind of place. Currently sharing about life after living in a 5th-wheel for 9 months with our four, home-schooled children as we eliminated debt & found joy, learning much in very small spaces. Now, we begin our life as family farmers! Mission: To enrich, nourish, and encourage life at home, learning to enjoy the everyday, finding frugal solutions. Offerings: Recipes, giveaways, encouragement, ideas to enrich home life. View all posts by riddlelove