From the Pantry - Spicy Stir-Fried Beef

Another simple but delicious recipe full of flavor.  Cooking from the Pantry - Thursday Edition.  Flank Steak, Mini Bell Peppers, and French-style Green Beans make a perfect stir-fry. All ingredients from my pantry for weekday cooking. Enjoy

 

Ingredients

• 1 pound Flank Steak
• 1 tsp soy sauce (low sodium)
• 3 tbsp Hot Pepper Sesame Oil ( divided)
• 3 tbsp Chili Sauce with Garlic (divided)
• 1 1/2 tbsp cornstarch
• 1 tbsp Balsamic Vinegar
• 1tbsp minced Garlic
• 1tbsp minced Ginger
• 1/2 White Onion (sliced thin)
• 6 Mini Bell Peppers, sliced thin (Red, Yellow, and Orange)
• 4 ounces French Style Green Beans (whole, about 1/2 Cup)

 Steps

1. Place the steak in the freezer for about 25 -30 minutes, until firm, then with a sharp knife, slice the flank steak diagonally (across the grain) into thin strips.

2. In a large bowl, mix together a tablespoon of hot pepper sesame oil, a tablespoon of chili sauce, cornstarch, balsamic vinegar, garlic, and ginger.  Then add steak to marinade, turning to coat well, cover with plastic wrap, and let stand for about 10 minutes.

3. Heat remaining sesame oil, plus a teaspoon of olive oil, in a non-stick wok or large frying pan. Add the balance of chili sauce to the oil, then add the steak in small batches so that your wok will stay nice and hot. Stir-fry each batch for about 1 minute or until steak is browned and tender. (Add additional oil if needed. )  Remove steak from wok or pan and set aside.

4. Add a little olive oil to the wok if required and stir-fry peppers, onions, and green beans about 1 - 2 minutes or until they are translucent (do not overcook). Then return steak to wok and toss veggies and steak together.  You may at this point add salt & pepper to taste and extra chili sauce for a spicier flavor.  Place stir-fry in a serving dish and garnish with fresh chopped chives or scallions.  Serve with cooked rice.  

Served with Jasmine Rice

   

 

Summer Salads - A Picture Is Worth A Thousand Words

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Fresh Fruit Salad with Honey and Greek Yogurt

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Jicama Fruit Salad

Tandoori Garbanzo Bean Potato Salad

Pineapple Salsa Salad

Toad in the Hole Ribeye Breakfast Melt

 

Savory ribeye and eggs cooked in rye bread holes, layered with cheese and crispy hash browns for a hearty breakfast melt.

 Servings: 4

Time: 35 minutes

 Ingredients

• 8 slices of rye bread
• 8 eggs
• 4 thinly sliced ribeye steaks (1/4" thick)
• 4 slices of American cheese
• 4 hash brown patties
• 2 tbsp butter

Instructions

1. Cook the hash browns in the air fryer according to the manufacturer’s instructions, or bake in a toaster oven at 400°F for 12–15 minutes, flipping halfway, until golden and crisp.

2. Cut a 2–3-inch hole in the center of each rye bread slice.

3. Heat 1 tablespoon butter in a large skillet over medium heat. Quickly sear the ribeye slices for 1–2 minutes per side until just cooked; season with salt and pepper, then set aside.

4. Add the remaining butter to the skillet and place the bread slices in the pan. Crack an egg into each hole and cook over medium-low heat for 3–4 minutes, until the whites are set and the yolks are still slightly runny; season with salt and pepper.

5. Flip the bread slices, then top with ribeye, a hash brown patty, and a slice of cheese. Add a second bread slice on top, press gently, and cook about 1 minute per side until the cheese melts and the sandwich is heated through.

6. Cut in half and serve immediately.