Skip to content
Spicy Orange Beef
- 1/3 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 1/4 pounds beef steak — thinly sliced across the grain and cut into 2-by-1/3-inch strips
- 6 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 clove garlic — minced
- 1 1/2 teaspoons minced fresh ginger — optional
- 7 small dried red chiles or
- 1/2 teaspoon chili powder
- 1/2 cup orange juice
- 2 tablespoons orange marmalade
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 4 cups cooked white rice — for serving
- In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake off any excess.
- In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp. vegetable oil and second batch of beef. Wipe out skillet.
- Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat. Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat through, 2 minutes.
- Serve beef and sauce over rice.
Spiced Pepper-Crusted Filet Mignon with Asparagus
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon olive oil
- 1/2 teaspoon salt — divided
- 12 ounces fresh asparagus — trimmed
- 1 tablespoon cracked black pepper
- 2 teaspoons brandy
- 1/2 teaspoon garlic powder
- 16 ounces beef tenderloin steaks — (about 1 inch thick)
- Cooking spray
- Preheat broiler.
- Combine minced garlic, olive oil, 1/4 teaspoon salt, and asparagus in a large bowl, tossing gently to coat.
- Combine 1/4 teaspoon salt, pepper, brandy, and garlic powder; rub evenly over steaks. Place steaks on a broiler pan coated with cooking spray; broil 6 minutes. Turn steaks over; add asparagus to pan. Broil 5 minutes or until desired degree of doneness.
Spaghetti and Meatballs
Sauce:
- Cooking spray
- 1 cup finely chopped onion
- 3 garlic cloves — minced
- 2 tablespoons tomato paste
- 1/4 teaspoon salt
- 14 ounces less-sodium beef broth
- 56 ounces whole peeled tomatoes — undrained and chopped
Meatballs:
- 1 ounce white bread
- 8 ounces links sweet turkey Italian sausage — casings removed
- 1/2 cup finely chopped onion
- 1/3 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 tablespoons egg substitute
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 garlic cloves — minced
- 1 large egg
- 1 pound ground sirloin
Remaining Ingredients:
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped fresh basil
- 1 pound hot cooked spaghetti
- 1/2 cup grated fresh Parmigiano-Reggiano — (2 ounces)
- Fresh parsley sprigs — (optional)
- To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion; sauté for 3 minutes. Add 3 garlic cloves, and sauté 1 minute. Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.
- Preheat broiler.
- To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese; garnish with parsley sprigs, if desired.
- Wine note: Spaghetti and Meatballs is terrific with red or white wine as long as the wine has good acidity to mirror that of the tomatoes and act as a counterpoint to the meatballs. Because our recipe has fresh herbs, I prefer white wine with the dish–in particular, an herbal dry white from southern Italy such as Feudi di San Gregorio Greco di Tufo 2004 ($22). -Karen MacNeil
Spiced Pork Tenderloin with Sautéed Apples
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pound pork tenderloin — trimmed and cut crosswise into 12 pieces
- Cooking spray
- 2 tablespoons butter
- 2 cups thinly sliced unpeeled Braeburn or Gala apple
- 1/3 cup thinly sliced shallots
- 1/8 teaspoon salt
- 1/4 cup apple cider
- 1 teaspoon fresh thyme leaves
- Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
- Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.