Stir Fried Garlic Beef With Scallions Milk Stree
INGREDIENTS
- i 1/two pounds beefiness sirloin tips or tri-tip, trimmed, patted dry, cut into 1 1/2 inch pieces
- three tablespoons soy sauce, divided
- Kosher salt and basis black pepper
- 5 tablespoons lime juice, divided, plus lime wedges, to serve
- 3 tablespoons fish sauce
- two tablespoons white sugar
- 2 tablespoons grapeseed or other neutral oil, divided
- 8 medium garlic cloves, finely chopped
- 1 small red onion, sliced ane/iv inch thick
- 1 agglomeration watercress, stemmed
INSTRUCTIONS
In a medium bowl, combine the beef, 2 tablespoons soy sauce and ane/2 teaspoon pepper. Toss and ready aside. In a small basin, stir together 4 tablespoons of the lime juice, the fish sauce, saccharide and remaining i tablespoon soy sauce.
In a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until barely smoking. Swirl to coat the pan, then add the beefiness in a single layer. Cook without stirring until well browned, well-nigh 1 1/2 minutes. Flip each piece and cook until the second sides are well browned, about some other ane i/2 minutes. Transfer to a medium bowl.
To the same skillet, add the remaining 1 tablespoon oil, the garlic and 1 teaspoon pepper. Cook over depression, stirring constantly, until fragrant and the garlic is no longer raw, well-nigh 30 seconds. Pour in the lime juice mixture and any accumulated meat juices, increase to medium-high and cook, stirring constantly, until the liquid is syrupy, and a spoon leaves a trail when dragged across the skillet, two to 4 minutes.
Add together the beef and cook, stirring and scraping upward whatsoever browned bits, until the sauce clings lightly to the meat, nigh 2 minutes. Add together the onion and stir until slightly softened, about 1 minute. Remove from the heat.
In a medium bowl, toss the watercress with the remaining i tablespoon lime juice and 1/2 teaspoon salt. Make a bed of the watercress on a serving platter. Top with the beef mixture and its juices. Serve with lime wedges.
Stir-Fried Broccoli with Sichuan Peppercorns
Start to finish: 30 minutes | Servings: 4
Sichuan peppercorns don't provide heat and then much as a pleasant resinous flavor and an intriguing tingling sensation on your lips and tongue. To raise their flavor and smell, we toasted the peppercorns in a minor skillet over medium oestrus for about 2 minutes, allow them cool, then ground them to a fine powder in a spice grinder.
Don't overtoast the Sichuan peppercorns. It's better to err on the side of lightly toasted, as the peppercorns become unpleasantly bitter if overdone.
INGREDIENTS
- ⅓ cup plus ii tablespoons h2o, divided
- 3 tablespoons unseasoned rice vinegar, divided
- 1 one/2 tablespoons soy sauce
- ane teaspoon white sugar
- 1/iv teaspoon kosher salt
- 3 medium garlic cloves, finely grated
- 1 ane/2 teaspoons grated fresh ginger
- 1/4 to ane/2 teaspoon red pepper flakes
- 2 scallions, white and pale light-green parts minced, dark green parts thinly sliced on bias
- ane i/4 pounds broccoli, florets cut into one-inch pieces, stems peeled and sliced 1/4-inch thick
- 3 tablespoons peanut or grapeseed oil, divided
- ii teaspoons toasted sesame oil
- ane/2 to ane teaspoon Sichuan peppercorns, toasted and finely ground
INSTRUCTIONS
In a small bowl, stir together the ⅓ loving cup water, 2 tablespoons of the vinegar, the soy sauce and sugar. In a 2d pocket-sized bowl, stir together the remaining 2 tablespoons water and the common salt. In a third small bowl, combine the garlic, ginger, pepper flakes and minced scallions.
In a big skillet over medium-high, combine the broccoli, salt h2o and 2 tablespoons of the peanut oil. Cover and cook for 1 minute; the water should attain a simmer. Uncover and cook, stirring occasionally, until the broccoli is crisp-tender and browned in spots, viii to 10 minutes. Transfer to a big plate.
Return the skillet to medium-loftier, add together the remaining 1 tablespoon peanut oil and the garlic-ginger mixture. Melt, stirring, until fragrant, 10 to xv seconds. Add the vinegar-soy sauce mixture and simmer, stirring and scraping upwardly whatever browned bits, until slightly reduced, ii to iii minutes. Return the broccoli to the skillet and stir to coat.
Off heat, stir in the sesame oil, remaining 1 tablespoon of vinegar and 1/2 teaspoon of the ground Sichuan peppercorns. Taste and add together more peppercorns, if desired. Serve sprinkled with the sliced scallion greens.
Sesame Stir-Fried Pork with Shiitakes
Starting time to terminate: 30 minutes | Servings: 6
Pork tenderloin and kimchi headline this stir-fry, merely fresh shiitake mushrooms and a full agglomeration of scallions add to its umami-rich appeal. For a meatless alternative, substitute a 14-ounce container of extra-house tofu, drained and cut in 1-inch cubes, for the pork.
Don't finely chop the kimchi. Larger pieces ameliorate retain their texture and flavor.
INGREDIENTS
- 1-pound pork tenderloin, trimmed of silvery skin
- 2 1/two cups well-drained napa cabbage kimchi, roughly chopped, plus ii tablespoons kimchi juice, divided
- 2 1/2 tablespoons soy sauce, divided
- Kosher salt and ground black pepper
- iii tablespoons grapeseed or other neutral oil, divided
- 8 ounces shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick
- iii medium garlic cloves, thinly sliced
- 3 tablespoons mirin
- i tablespoon toasted sesame oil
- 2 tablespoons sesame seeds, toasted, divided
- 1 bunch scallions, thinly sliced, divided
INSTRUCTIONS
Cut the tenderloin in one-half lengthwise, then slice each one-half crosswise about i/4 inch thick. In a medium bowl, toss the pork with 1 tablespoon of the kimchi juice, i tablespoon of the soy sauce and 1/two teaspoon pepper.
In a 12-inch skillet over high, heat 1 tablespoon of the grapeseed oil until barely smoking. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, almost 4 minutes. Transfer to a make clean bowl.
In the aforementioned pan over medium-high, heat i tablespoon of the remaining oil until barely smoking. Add the mushrooms and ane/2 teaspoon of common salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about v minutes.
Stir in the remaining ane tablespoon oil and the garlic and cook until fragrant, nigh 1 minute. Return the pork to the pan with any accumulated juices and cook until the juices evaporate, thirty to 60 seconds.
Add the kimchi, mirin, the remaining ane tablespoon kimchi juice and the remaining 1 one/ii tablespoons soy sauce. Reduce to medium and cook, stirring and scraping upwards whatever browned bits, until the kimchi is heated through, well-nigh 3 minutes. Stir in the sesame oil, half of the sesame seeds and one-half of the scallions. Transfer to platter and sprinkle with the remaining scallions and sesame seeds.
Photo CREDIT: CONNIE MILLER OF CB CREATIVES
Source: https://wskg.org/milk-street-the-secrets-of-stir-fry-ep-305/