Day: February 1, 2020

Stir-Fried Szechuan Steak On Rice

Stir-Fried Szechuan Steak On Rice

  • 3 1/2 ounces boil-in-bag rice
  • 1 pound flank steak — trimmed
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 2 teaspoons dark sesame oil
  • 2 cups fresh sugar snap peas — trimmed (about 8 ounces)
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons chopped dry-roasted peanuts
  1. Cook rice according to package directions, omitting salt and fat. Set rice aside, and keep warm.
  2. Cut steak diagonally across grain into 1-inch-thick slices. Combine steak, garlic, and pepper in a bowl; toss well to coat. Combine soy sauce, cornstarch, and sugar in a small bowl, stirring with a whisk until smooth.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add sugar snap peas to pan, and stir-fry 1 minute. Add meat mixture to pan, and stir-fry 2 minutes. Add soy sauce mixture to pan; stir-fry 1 minute or until sauce is slightly thick. Place about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups steak mixture. Sprinkle each serving evenly with 1 tablespoon chopped cilantro and 2 1/4 teaspoons chopped peanuts.

Sugar Cookies

Sugar Cookies

  • 16 tablespoons unsalted butter — (2 sticks at room temperature)
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour — plus more for the work surface
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  1. Heat oven to 350° F.
  2. Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low.
  3. Combine the flour, baking soda, and salt in a bowl and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch-thick disk. Refrigerate, wrapped, for 30 minutes.
  4. Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on parchment-lined baking sheets. The scraps can be combined and rolled out again. Bake 10 to 12 minutes, until the edges are a light golden brown. Cool slightly on the baking sheets before transferring to cooling racks.

Stir-Fried Shrimp with Spicy Orange Sauce

Stir-Fried Shrimp with Spicy Orange Sauce

  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 tablespoon cornstarch
  • 1/4 cup fresh orange juice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chile paste with garlic — (such as sambal oelek)
  • 2 tablespoons canola oil
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves — minced
  • 1/3 cup chopped green onions
  1. Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
  2. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
  3. Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
  4. Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the “punch” of chiles, ginger, and garlic. My favorite choice, rosé, may be conventional, but wait until you taste a good one. Rosés are fruity (like many red wines) but cool and refreshing (like a white). Try Marqués de Cáceras Rosé 2006 from Rioja, Spain. It’s a steal at $8. –Karen MacNeil

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

  • 2 teaspoons olive oil — divided
  • 3/4 cup frozen artichoke hearts — thawed and chopped
  • 1/4 cup minced shallots — (about 3)
  • 1 ounce crumbled goat or feta cheese
  • 1 teaspoon dried herbes de Provence or thyme — divided
  • 1/4 teaspoon salt — divided
  • 1/4 teaspoon black pepper — divided
  • 16 ounces skinned (boned chicken breast halves)
  • 1 cup fat-free (less-sodium chicken broth)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch
  • Chopped fresh parsley — (optional)
  • Lemon rind strips — (optional)
  1. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.
  3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; sauté 6 minutes on each side or until done. Remove from pan; keep warm. Add 1/2 teaspoon herbes de Provence and broth to pan; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or until thick. Return chicken to pan; cover and cook 2 minutes or until thoroughly heated. Garnish with parsley and lemon strips, if desired.