Monday, May 01, 2006
Stir-fried Beef with Ginger-Carrot Sauce
From Cooking Light, but looks really easy. I'm making this one for dinner tonight.
12 oz flank steak, trimmed
1 T cornstarch
1/2 tsp salt
1/8 tsp freshly ground white pepper (BAH! I'm using black)
1 T peanut oil, divided (BAH! I'm using the veggie oil I have in the pantry)
1 chopped green bell pepper
1 c thinly sliced carrots
2 tsp minced fresh ginger
1 c chicken broth
1 tsp chile paste with garlic (such as sambal oelek)
2 c hot cooked rice
1. Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and pepper into a bowl, tossing to coat; set aside.
2. Heat 2 tsp oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry for 4 min or until browned. Remove steak from pan. Add remaining 1 tsp oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 min or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 min or until thoroughly heated. Serve over rice.
Makes 4 servings (serving size: 1 1/4 cups steak mixture + 1/2 cup rice).
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Review:
This was a lot of prep work for me -- maybe 45 minutes of chopping/mincing/slicing, but was done during naptime. It also took ~30 minutes to cook. I think you have to have some killer knives and skillz to get the steak thin enough that 4 minutes is enough to cook it -- it took me more like 15 minutes. Also, this dish would have been really bland without the chile paste, and I ended up adding 1 T instead of 1 tsp. We made a special trip to our local oriental food market to get Sriracha, a sauce we actually used quite often to cook asian dishes when we lived in Seattle.
After all that labor, which I did enjoy (especially mincing the ginger -- boy, did that smell yummy), the dish turned out pretty tasty. The hubs was extremely pleased. But I'm thinking it will not be something I make very often.
Categories: asian, beef, one_dish_meals
12 oz flank steak, trimmed
1 T cornstarch
1/2 tsp salt
1/8 tsp freshly ground white pepper (BAH! I'm using black)
1 T peanut oil, divided (BAH! I'm using the veggie oil I have in the pantry)
1 chopped green bell pepper
1 c thinly sliced carrots
2 tsp minced fresh ginger
1 c chicken broth
1 tsp chile paste with garlic (such as sambal oelek)
2 c hot cooked rice
1. Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and pepper into a bowl, tossing to coat; set aside.
2. Heat 2 tsp oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry for 4 min or until browned. Remove steak from pan. Add remaining 1 tsp oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 min or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 min or until thoroughly heated. Serve over rice.
Makes 4 servings (serving size: 1 1/4 cups steak mixture + 1/2 cup rice).
------------
Review:
This was a lot of prep work for me -- maybe 45 minutes of chopping/mincing/slicing, but was done during naptime. It also took ~30 minutes to cook. I think you have to have some killer knives and skillz to get the steak thin enough that 4 minutes is enough to cook it -- it took me more like 15 minutes. Also, this dish would have been really bland without the chile paste, and I ended up adding 1 T instead of 1 tsp. We made a special trip to our local oriental food market to get Sriracha, a sauce we actually used quite often to cook asian dishes when we lived in Seattle.
After all that labor, which I did enjoy (especially mincing the ginger -- boy, did that smell yummy), the dish turned out pretty tasty. The hubs was extremely pleased. But I'm thinking it will not be something I make very often.
Categories: asian, beef, one_dish_meals
