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Fiery Beef and Rice Noodle Salad
- 2 ounces uncooked rice stick noodles
- 12 ounces flank steak — trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 2 cups shredded iceberg lettuce
- 1/3 cup thinly vertically sliced red onion
- 1 cucumber — peeled (halved lengthwise, and thinly sliced)
- 1/2 habanero pepper — minced
- 1/4 cup fresh lime juice
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 12 basil leaves — torn
- Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.
- While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt and black pepper.
- Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; sauté 4 minutes.
- Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.
Five-Spice Pork Lo Mein
- 8 oz uncooked Chinese-style noodles
- 1 Tbs grated peeled fresh ginger
- 2 tsp five-spice powder
- 1 pork tenderloin ((3/4-pound) trimmed and cut into thin strips)
- 1/2 tsp salt (divided)
- 2 Tbs toasted peanut oil
- 1/4 cup water
- 1/4 cup hoisin sauce
- 1/2 cup chopped green onions
- Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
- Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.
Flank Steak with Caramelized Onions and Balsamic Glaze
- 2/3 cup balsamic vinegar
- 1 Tbs olive oil
- 6 cups Onion (Vertically sliced)
- 1/2 tsp salt (divided)
- 1 lb flank steak ((1-pound) trimmed)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp dried thyme
- Cooking spray
- Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; sauté 18 minutes or until onions are golden brown. Remove from heat.
- Preheat broiler.
- Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cutsteak diagonally across grain into thin slices. Serve steak over onions; drizzle with balsamic glaze.
Endive, Romaine, and Radicchio Salad
- 3 cups 1/2-inch sliced Belgian endive (about 6 heads)
- 3 cups torn romaine lettuce
- 3 cups torn radicchio
- 1/2 teaspoon kosher salt
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove — minced
- 2 teaspoons olive oil
- 1/4 cup 1 ounce grated fresh Parmesan cheese
- Combine first 3 ingredients in a large bowl. Sprinkle with salt; toss gently. Combine vinegar, mustard, pepper, and garlic in a small bowl; add oil, stirring with a whisk. Drizzle dressing over greens; toss gently to coat. Sprinkle with cheese.
