Pomegranate Beef Stir Fry

If you didn't know already, it is National Pomegranate Month!

Luckily, I already had a few of these tasty fruits on hand and I decided I had to celebrate this month by making something yummy. If I didn't, who knows? The National Board of Holiday's may come after me for not showing my respects to this amazing fruit.

You can read all about the health benefits here at the POM website. They also have great folklore and traditions to read about the "super fruit" pomegranate.

I decided to celebrate and go a little non-traditional by making a marinade.

Let me just say, I found ALOT of the same recipes online for chocolate pomegranate cookies (which looked good, but I wasn't too keen on the idea of fruit bursting into my mouth. I don't even like those fruitgusher candies so I'm just avoiding that whole path for now.) If there is one thing the bloggers of this world enjoy, it's using pom's in this cookie recipe.

Also, in my recipe I used beef chuck already cubed for me, or stew meat as my butcher likes to label it. I really think this marinade would have been amazing with pork or lamb. Oh! If I only had some lamb tonight, mmmm. And, I would switch the white rice for quinoa.

Garnishing with walnuts was a nice addition, and I think the nutty flavor of the quinoa would have the same tribute.

Anyways, this marinade was sweet and a bit bitter with the fruit juices, but combined with the tender vegetables and rice, it was a perfect combination.

Pomegranate Beef Stir Fry

Marinade

1/2 cup pomegranate juice (juice of 1 pom)
2 tbl balsamic vinegar
2 tsps minced fresh rosemary
2 tsps minced fresh marjoram
2 tablespoons olive oil
3 cloves garlic, minced
1 tsp dry mustard
1/2 teaspoon pepper

1/2 lb of beef chuck, pork loin or lamb, cubed or sliced thinly

1/2 cup cold water
2 tbl cornstarch

Stir fry

1 cup carrots, sliced thinly
1/2 cup canned mushroom pieces, reserve juice
2 cups snap peas
1/2 yellow onion, sliced into rings
1 yellow bell pepper, sliced into strips or flowers

1/4 cup vegetable oil

Garnish
sesame seeds
walnuts

1. Mix all the marinade ingredients together in a ziplock bag and mush gently. Take your cubed meat (if using) and tenderized for about 30 seconds, add to marinade and place in the refrigerator, let set for 2-6 hours.

2. When ready to cook, pull meat out of refrigerator and let come to room temperature for about 30 mins (this ensures even browning). Meanwhile, you can chop your veggies.

3. Take out a Wok or a deep, heavy bottomed sauce pan. Heat on med-high for a few seconds, add 2 tbl oil. Heat oil for a minute then add sliced carrots. Cook for two minutes. Add reserved mushroom juice and cover, steam for 4 minutes. Remove carrots to a bowl, keep warm.

4. Add 2 tbl oil to the pan/Wok and sautee snap peas and mushrooms for 2-3 minutes. Remove from pan and add to bowl with carrots. Add onions and bell pepper, sautee for 2-4 minutes or until tender. Remove from pan and add to other vegetable in the bowl, keep warm.

5. Add meat to pan and sear, browning well on all sides. Add marinade juice and cover. Cook 2-5 minutes or until medium-well. Remove meat from pan, keeping marinade, and add to bowl with vegetables. Toss gently.

6. In a measuring cup, mix water and cornstarch and add to marinade still in the pan. Cook on medium, stirring frequently until thickened. If using beef chuck cubes, slice thinly.

7. Serve over rice (or quinoa), topped with sauce. Garnish with sesame seeds or chopped walnuts.

This dish is even suitable for little ones that love meat and love sweet.