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CURRIED STEAK WITH SCALLION RICE AND PEAS
THE MONTH OF PURIFICATION Making Room for More Love and Fun As humans, we routinely “purify” ourselves, and this can mean physically, spiritually, emotionally, or intellectually. There are so many ways to reduce physical and mental clutter and many benefits that come along with the practice. The month of February is known as the month of purification! In ancient Rome, purification festivals in the month of February helped Romans prepare for spring and the changing of the seasons. Each year when the calendar rolls over to a new year, I mentally purify — out with the old, in with the new, is one of my favorite philosophies. When the ball drops and the new year is here, I make room for all that is to come and let go of everything that no longer serves me. Right now, we are going through some preparatory spring-cleaning in our home. As our kids have grown and developed throughout the years, we have saved so many of their favorite toys. If you’re a parent or grandparent, or have nieces, nephews, younger siblings, or little cousins, you’ll know it’s difficult to get rid of toys that were once your child’s favorite — those toys brought such joy into your home and child’s life. As we clean out our garage and sort through these old toys, it’s both a painful and beautiful reminder of the growth taking place within our home. Under our roof, our children are growing up before our eyes, and it’s a splendid experience as the kids get one last opportunity to play with these toys — and reminisce about all the great memories these toys facilitated — before we donate them to other children who will love them just as much.
Inspired by MarthaStewart.com
Perfect for a date night, this budget- friendly recipe is a refreshing take on a rice bowl.
Ingredients
• 1 lb flank steak, room temperature • Kosher salt and ground pepper • 3 tbsp massaman curry paste, divided • 1 1/4 cups white rice • 2 1/2 cups water, divided • 4 tbsp extra-virgin olive oil, divided • 1 bunch scallions, thinly sliced, white and light-green parts separated from dark-green tops • 8 oz sugar snap peas, trimmed and halved on the bias
Directions
1. Season steak with salt and pepper. Brush with 1 tbsp curry paste, and let stand 10 minutes. 2. In a saucepan, combine rice, 1 3/4 cups water, 1 tbsp oil, and 3/4 tsp salt. Bring to a boil, then stir, cover, and reduce heat to low. Simmer about 15 minutes before adding white and light-green scallions. Cover to steam. 3. Heat a large cast-iron skillet over medium-high heat. Swirl in 1 tbsp oil. Add the steak, flipping once; cook this for 7–9 minutes, then transfer to a carving board. 4. Reduce the skillet to medium heat, then add 1 tbsp oil and the remaining 2 tbsp curry paste. Cook this for 1 minute. Add 3/4 cup water and cook until reduced, about 30 seconds. Transfer to a bowl and cover. 5. Wipe skillet clean, then add remaining 1 tbsp oil. While stirring, add snap peas. Season with salt and cook this until crisp-tender, about 2–3 minutes. 6. Fluff rice before stirring in scallion tops. Slice steak against the grain, then serve with rice, peas, and curry sauce.
How are you purifying this month?
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