Skip to main content

The Food Matters Project: Seared Beef with Pea Shoots, Arugula, and Bearss Lime

Here we are at week five of the Food Matters Project, the brainchild of Sarah of 20somethingcupcakes and Kate from Cookie + Kate. Each week we all - here's the 'we' and we've grown to just over three dozen fellow foodie bloggers - cook the same recipe, from Mark Bittman's The Food Matters Cookbook, posting our interpretations and adaptations.

This week Dominica of winefoodlove assigned us Mark's Seared Bean Sprouts with Beef and Sesame Orange Sauce. Here's the hostess's post
I switched things up a little bit, using pea shoots instead of bean sprouts and Bearss lime zest and juice instead of orange zest and juice. I added wild arugula and I served it over cappellini garnished with both black and white sesame seeds for a delightful dinner.

3 tri-tip steaks, sliced thin
1 T minced garlic
olive oil
pea shoots
wild arugula
zest and juice from two Bearss limes
3 T soy sauce
1 T organic honey
freshly ground pink Himalaya salt and flower pepper
rough-chopped cilantro
whole wheat cappellini

While the cappellini cooks, quickly sear the beef slices in a large flat-bottomed pan in a splash of olive oil and minced garlic. Once the beef is no longer pink, add the honey, soy sauce, zest, and juice to create a sauce. Top with the pea shoots and wild arugula and allow to wilt. Season with salt and pepper. Toss the cooked cappellini with some of the sauce and a splash of olive oil. Place noodles in a bowl, top with the beef and greens, garnish with black and white sesame seeds and rough-chopped cilantro sprinkled on top.

*A quick note about pea shoots: Seen mostly in Asian restaurants, pea shoots are the curling, clinging tendrils of the pea plants. I found mine at Trader Joe's...and whenever I see them, I snatch them up until they fall out of season.

* A quick note about Bearss limes: These are also known as Persian limes or Tahitian limes, named after John T. Bearss, they smell fragrant and fabulous. These were a gift from a friend. Thanks, Denise! These made the dish. Seriously. Delicious.

I love being part of this creative group of talented foodie bloggers and wanted to show you some of what they're cooking...with this same recipe. Photos are from the respective blogs. Yum!

Click here so you can see what everyone created. Look in the comments!


  1. I like your changes. It shows how we can take a recipe and make it our own. I admit, I stuck pretty close to Mark's recipe and we did like it.
    I have never had pea shoots but I am going to look at my Trader Joes and maybe, I will find them also.

  2. Pea shoots and arugula, yum! I also like the use of lemons.

  3. Pea shoots sound like such a fun change and I'm sure the bitter arugula pairs perfectly with the sweet orange sauce! yum!

  4. Camilla your adaptation is beautiful!! I've never used pea shoots, but now I'm intrigued and I love the idea of switching out lime juice and zest for the orange--very creative!!

  5. Love the unique ingredients. Sounds delish!


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce