Asian Beef & Broccoli
Makes 2 servings
-
Meat and Marinade
-
1 lb (454 g) boneless flank steak or skirt steak
-
1 tablespoon soy sauce
-
1 tablespoon peanut oil (or vegetable oil)
-
1 tablespoon cornstarch
-
1/2 teaspoon baking soda (Optional)
Sauce -
1/2 cup (120 ml) chicken stock (or beef stock)
-
2 tablespoons Shaoxing wine (or dry sherry)
-
2 tablespoons soy sauce
-
1 teaspoon dark soy sauce (*footnote 2)
-
2 teaspoons brown sugar (or white sugar)
-
1 tablespoon cornstarch
Stir-fry -
1 head (600 g) broccoli , cut to bite-size florets
-
1 tablespoon peanut oil (or vegetable oil) (*Footnote 3)
-
3 garlic cloves , minced
-
2 teaspoons ginger , minced
Instructions
Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover.
Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.
Recipe from Omnivore’s Cookbook
Spicy Roasted Daikon Radish Fries
Makes 4 servings
-
3½ tablespoons grapeseed oil
-
1½ teaspoons chili paste
-
1 teaspoon low sodium Tamari or soy sauce
-
½ teaspoon ginger pulp, freshly grated
-
½ teaspoon granulated sugar
-
½ teaspoon Kosher salt (use half the amount if you’re using table salt)
-
5 cups (about 1 ¾-pounds) Daikon radish, peeled & sliced
Instructions
Preheat the oven to 475°F, and adjust a rack to the center.
Make the seasoning. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.
Prep Daikon. Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
Assemble. Drizzle this over the Daikon slices and then use your hands to toss them until they’re all evenly coated and in a single layer.
Roast. Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip them about halfway through the cooking time.)
Drain, cool and serve. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.
Recipe from Cooking on the Weekends
Mediterranean Cucumber Salad
Makes 6 servings
-
3 tablespoon extra virgin olive oil
-
3 tablespoon white wine vinegar
-
¼ c finely chopped mint
-
¼ c finely chopped parsley
-
½ teaspoon kosher salt
-
½ teaspoon ground pepper
-
2 cucumbers, quartered and sliced to ½”
-
1 pint grape or cherry tomatoes, halved
-
1 c halved kalamata olives
-
1 c finely diced red onion, about half a large onion
Instructions
Combine the olive oil, white wine vinegar, mint, parsley, salt and pepper in a large mixing bowl. Whisk until the dressing is combined.
Add the cucumbers, tomatoes, olives, and red onion. Toss until the ingredients are well combined and evenly coated with the dressing.
Taste for seasoning and adjust the vinegar, salt, or pepper until the flavor sings. Transfer to the fridge and chill for 1 hour to allow the flavors to meld. Serve chilled or room temperature, and enjoy!
Recipe from Our Salty Kitchen