STIR-FRIED SESAME BEEF
Categories Beef Marinate Stir-Fry Quick & Easy High Fiber Bell Pepper Fall Healthy Sesame Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a bowl whisk together soy sauce, 2 tablespoons oil, honey, and mustard. Add steak, tossing to coat, and let marinate, covered, at room temperature 15 minutes.
- In a 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté garlic, red onion, and bell peppers, stirring, until crisp-tender, about 5 minutes. Add celery and sauté, stirring, 2 minutes. Transfer mixture with a slotted spoon to another bowl.
- Heat oil remaining in skillet over high heat until hot but not smoking and sauté steak, stirring, until medium-rare, about 2 minutes. Stir in sautéed vegetables, scallions, sesame seeds, and salt and pepper to taste and heat until just heated through.
STIR-FRIED BEEF AND SUGAR SNAP PEAS WITH SESAME OIL AND SEEDS
Steps:
- 1. In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside. 2. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish. 3. In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch. 4. Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate. 5. Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
STIR-FRIED BEEF AND SUGAR SNAP PEAS WITH SESAME
Steps:
- 1. In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside. 2. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish. 3. In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch. 4. Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate. 5. Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
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