Beef and Sweet Potato Stir Fry

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 medium red onion, sliced thin
3 garlic cloves, sliced thin
1½ pound sweet potatoes (about 3 large)
8 ounces snow peas, trimmed
1½ pound boneless beef sirloin or flank steak
6 scallions
1 cup chicken broth
½ cup hoisin sauce
1 tablespoon cornstarch
6 tablespoons peanut oil
3 teaspoons Asian sesame oil

Directions

Peel sweet potatoes, cut lengthwise and slice into 18-inch thick slices. Diagonally halve snow peas. Diagonally cut scallions into thin slices. Slice the meat, against the grain, into thin strips similar in size to the sweet potato slices. In a small bowl whisk together broth, hoisin sauce, and cornstarch until combined well. Set aside.
Heat 2 tablespoons peanut oil in a wok or large heavy skillet over high heat until hot but not smoking. Add onion and stir-fry until softened. Add garlic and stir-fry until fragrant; about 30 seconds. Add sweet potatoes and stir-fry until just tender; 6 to 8 minutes. Add snow peas and stir-fry about 2 more minutes. Transfer vegetables to a large bowl.
Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of beef until browned and transfer to bowl with vegetables. Add remaining tablespoon peanut oil and stir-fry remaining beef in same manner, then transfer to bowl.
Add broth mixture to wok or skillet and bring to a boil, stirring constantly. Simmer broth mixture 1 minute. Return beef-vegetable mixture with scallions to wok or skillet and stir-fry until combined and heated through. Season stir-fry with salt and pepper and stir in sesame oil.
Serve stir-fry over rice, garnished with scallions.

Shrimp & Quinoa with Vegetables

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 cup cooked quinoa
2 small carrots, thinly sliced
1 large red bell pepper, cored, seeded and chopped
3 teaspoons grated ginger
2 clove garlic, sliced
1 small red chile, minced (optional)
8 ounces snow peas, trimmed
¼ teaspoon black pepper
1 egg, beaten
6 ounces small shrimp, peeled and cleaned
3 scallions, chopped (whites and part of greens)
½ cup cilantro
1 tablespoon soy sauce
Vegetable or canola oil

Directions

Coat the bottom of a large skillet with oil and heat over medium-high heat. Cook carrot, stirring occasionally, until it softens; about 1 minute. Add bell pepper, ginger, garlic and chile if using. Cook, stirring frequently, about 2 minutes. Add shrimp and cook for another minute. Then add snow peas, season with salt and pepper and cook, stirring frequently, 1 minute or until shrimp are just cooked.
Transfer vegetables and shrimp to a bowl and return skillet to heat. Add cooked quinoa, along with egg, and cook, stirring constantly, until egg is evenly distributed; about 2 minutes. Add vegetables, shrimp, scallions, cilantro and soy sauce; fold all ingredients together for 1 more minute and remove from heat. Serve warm.

Thai Style Spicy Vegetables

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons creamy peanut butter
1 to 3 Thai red chile peppers (more=spicy), minced
1 medium shallot, chopped
3 teaspoon minced fresh gingerroot
3 tablespoons canola oil
1½ pound fresh green beans, trimmed
Fresh cilantro, chopped
Dry roasted peanuts, chopped (optional)

Directions

In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and minced red chilies; set aside.
In a wok or large skillet, sauté shallot and ginger in oil over medium heat for about 2 minutes until softened. Add green beans; cook and stir for 3 minutes or unti crisp-tender. Add reserved sauce mixture; toss to coat. Sprinkle with cilantro and peanuts if using. Serve immediately.

Broccoli with Ginger and Sesame

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1½ tablespoons sesame seeds, toasted
¾ cup vegetable stock
1½ tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1½ pound broccoli florets
3 cloves of garlic, minced
1½ tablespoons minced fresh ginger
Canola, or grapeseed oil for sautéing

Directions

Mix the vegetable stock, soy sauce, and dark sesame oil together in a small bowl and set aside.
Coat the bottom of a large sauté pan with oil, heat over medium flame and add the broccoli florets. Stir to coat the florets with the oil and sauté for about a minute. Add the ginger and garlic and sauté for half a minute more, until fragrant.
Add the vegetable stock mixture to the pan. Bring to a simmer, reduce the heat and cover for 2-3 minutes; until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon and set aside. Return pan to high heat and boil down the liquid until about 3 tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds and toss all with the liquid. Serve immediately.

Lomo Saltado

October 14th, 2010 § 0 comments § permalink

Serves 4 (or 1 for Gustav!)

INGREDIENTS

1½ pounds potatoes, cut into wedges, pre toasted (fries)
Vegetable oil
3 cloves garlic, chopped
2 medium red onions, halved and sliced
1 pound beef, sliced into strips (sirloin or flank work best)
2 medium red bell peppers, cut into strips
3 plum tomatoes, chopped
¼ cup soy sauce
1 tablespoon rice vinegar
Salt & pepper
Rice (pre cooked)

PREPARATION

Stir fry the vegetables and meat and add sauce. Add fries and serve with rice!

Lomo Saltado

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