Saturday, February 17, 2007

Beef with Snow Peas - Recipe

Try this with fried rice!

Serving: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

# 1 sliced lb. flank steak
# 2 tbsp dark soy sauce
# 1 tbsp dry sherry
# 1 tbsp cornstarch
# 1 tsp sugar
# 3 tbsp corn, peanut or canola oil
# 2 unpeeled, 1 x 1/8 inch slices ginger root
# 1/4 lb snow peas, ends snapped off and strings removed
# 1 (1 scant cup) 8 oz can sliced water chestnuts

1. Place the beef in a bowl, stir in the soy sauce, sherry, cornstarch and sugar, and mix well. Set aside.
2. Pour the oil into a wok or stir-fry pan and place over high heat.
3. Add the gingerroot and stir around the pan until the oil is hot; the gingerroot will sizzle.
4. Stir up the beef again and pour it into the hot oil. Stir constantly for about 2 minutes. If the meat sticks to the pan, add a few tablespoons of broth or water, a little at a time. Do not add more than 1/4 cup.
5. Add the snow peas and water chestnuts and continue stirring for about 1 minute, or until the snow peas are tender-crisp.
6. Transfer to a platter and remove and discard the gingerroot, if desired. Serve immediately.

Stir-Fried Steak Strips with Red Peppers and Cashews-- Recipe

In this simple stir-fry, the only remotely time-consuming step is marinating the steak, and you can do that the night before. At the end of cooking, the marinade is then transformed into a rich and delicious sauce. Serve the dish over hot cooked rice or noodles.

Servings: 4


* 1 pound boneless steak
* 3 tablespoons light soy sauce
* 1 1/2 tablespoons mirin
* 1 tablespoon balsamic vinegar
* 2 tablespoons fresh ginger, finely chopped
* 1 tablespoon vegetable oil
* 2 cloves garlic, finely chopped
* 1 large red bell pepper, cut into thin strips
* 6 scallions, cut into 2-inch pieces
* 1 cup unsalted cashews
* 1 1/2 tablespoons hoisin sauce
* 1/4 cup water


Cut the steak into thin slices, trimming any excess fat. Place the meat in a bowl and cover with the soy sauce, mirin, vinegar and 1 tablespoon of the ginger. Toss to make sure the meat is covered on both sides. Cover and let marinate for at least 30 minutes or refrigerate for up to 24 hours.

Remove the steak from the marinade, reserving the marinade.

In a wok or large skillet, heat half of the oil over high heat. Add half of the garlic, half of the remaining ginger and all of the steak strips. Cook, stirring constantly, for about 5 minutes. Remove the meat with a slotted spoon and set aside.

Put the remaining oil into the wok. Add the bell pepper, scallions and remaining garlic and cook, stirring frequently, for about 4 minutes. Return the steak strips to the wok and cook another 2 to 3 minutes, or until the meat is cooked through and the vegetables are tender. Add the cashews during the last minute of cooking. Remove the mixture to a serving platter.

Add the hoisin sauce to the hot wok and stir in the reserved marinade and water, stirring well to create a smooth sauce. Let simmer for about 3 minutes, or until thickened. Spoon the sauce over the meat and vegetables and serve immediately.

Cheese Tortellini with Beans and Vegetables

Using store-bought tortellini, either from your supermarket or from an Italian-products
shop, makes this dish come together in a snap. The beans add both color and protein to the delicious final product.

Serving For: 3


* 8 ounces fresh or frozen cheese tortellini
* 1 cup vegetable stock
* 1 tablespoon butter
* 1 medium zucchini, sliced
* 1 small red bell pepper, diced
* 2 garlic cloves, minced
* 1 (20-ounce) can kidney beans
* 1 tablespoon fresh thyme, minced
* 3 tablespoons pine nuts
* Salt
* Freshly ground black pepper
* Grated Parmesan cheese, for serving


In a large pan, cook the tortellini according to the package directions.

Heat the vegetable stock and butter in a large heavy skillet over medium-high heat. Add the zucchini, bell pepper and garlic. Cook for 3 minutes. Add the beans and thyme and cook for 3 minutes more.

Toss the tortellini with the vegetables and the pine nuts, salt, pepper and grated cheese to taste. Serve hot.