Cooking

Ginger, Beef, and Green Bean Stir-Fry

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Ginger, Beef, and Green Bean Stir-Fry

Servings 4
Calories 51 kcal

Ingredients

  • 3 Tbs low-sodium soy sauce
  • 4 tsp cornstarch
  • 1 Tbs hoisin sauce
  • 2 tsp chili garlic sauce such as Lee Kum Kee, (2 to 3)
  • 1 can fat-free (14-ounce) less-sodium chicken broth
  • 2 tsp dark sesame oil divided
  • 1/4 cup finely chopped green onions
  • 2 Tbs minced peeled fresh ginger
  • 3 garlic cloves minced
  • 1 lb boneless sirloin steak cut into 1/4-inch strips
  • 5 cups cut green beans about 1 1/4 pounds, (2-inch)
  • 1 cup red bell pepper strips
  • 3/4 cup slices green onion tops (2-inch)
  • 2 cups hot cooked white rice

Instructions

  1. Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.
  3. Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.

Garden Shrimp Pasta

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Garden Shrimp Pasta

Servings 6
Calories 114 kcal

Ingredients

  • 2 Tbs olive oil
  • 1 tsp chopped fresh oregano
  • 1 tsp grated lemon rind
  • 1 tsp grated orange rind
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 2 lbs medium peeled and deveined shrimp
  • 8 oz uncooked angel hair pasta
  • 5 cups chopped seeded tomato about 1 1/2 pounds
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup thinly sliced fresh mint
  • 2 Tbs red wine vinegar
  • 1 Tbs olive oil
  • 1 tsp sugar
  • 2 tsp spicy brown mustard
  • 1/2 tsp grated lemon rind
  • 1 tsp fresh lemon juice
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 3/4 cup crumbled feta cheese (3 ounces)

Instructions

  1. Combine 2 tablespoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 6 minutes or until done. Remove from heat; set aside.
  2. Cook pasta according to package directions, omitting salt and fat. Place pasta in a large bowl; add tomato, basil, and mint.
  3. Combine red wine vinegar, 1 tablespoon olive oil, sugar, and next 5 ingredients (through black pepper) in a small bowl. Pour over pasta mixture, and toss to coat. Place about 1 3/4 cups pasta mixture on each of 6 plates. Top each serving with about 3 ounces shrimp mixture and 2 tablespoons cheese.

Garlicky Green Beans with Pine Nuts

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Garlicky Green Beans with Pine Nuts

Servings 6
Calories 107 kcal

Ingredients

  • 1 1/2 pounds green beans -- trimmed
  • 2 tablespoons olive oil
  • 2 large cloves garlic -- thinly sliced
  • 1/3 cup pine nuts -- about 2 ounces
  • Kosher salt and pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes. Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.
  3. Make-Ahead Note: This dish can be partially prepared up to 2 days in advance. Blanch the green beans by boiling until tender. Plunge them into an ice bath to stop the cooking. Drain and refrigerate, covered, until ready to saut? with the garlic and pine nuts. Cook the green beans until heated through.