Tangerine Beef with Scallions ~ A complete dinner party
Tangerine Beef with Scallions
* 1 1/2 pounds beef tri-tip steak, trimmed of excess fat ~ Flank Steak will work also
* 1 tangerine
* 4 scallions, sliced, plus more for garnish
* 1/4 cup soy sauce
* 2 tablespoons toasted sesame oil
* 2 teaspoons sugar
* 2 tablespoons chopped peeled ginger
* 3 cloves garlic, minced
* Pinch of red pepper flakes
* 2 tablespoons orange preserves
Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.
Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.
Per serving: Calories 341; Fat 18 g (Saturated 5 g); Cholesterol 91 mg; Sodium 994 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38g
Truly easy to make and absolutely incredible dish to impress dinner guests!!! I will add some side dissh suggestions to this post soon.
Garlicky Baby Bok Choy
Preheat 1 to 2 tablespoons peanut oil in a wok or large pan until rippling. Halve 6 heads baby bok choy lengthwise, keeping the stems and leaves intact, and place in the wok with chopped or sliced garlic and fresh ginger. Stir-fry until fragrant; season with salt.
Fried Rice with Scallions, Edamame and Tofu
* 1 tablespoon plus 1 teaspoon canola oil, divided
* 2 large cloves garlic, minced
* 4 scallions, greens included, rinsed, trimmed and thinly sliced
* 1 tablespoon minced ginger
* 4 cups leftover cooked brown rice
* 3/4 cup finely diced red pepper
* 3/4 cup cooked, shelled edamame
* 1/2 cup fresh or frozen, thawed, corn
* 6 ounces firm tofu, cut into 1/4-inch cubes
* 2 eggs, beaten
* 3 tablespoons low-sodium soy sauce
Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.
Now, when I made this meal for some of our friends I made my home made egg rolls (I really must try to put the recipe on paper some day) and I cheated and made Knorr- Swiss Hot and Sour soup ( Too easy and no one ever knows it is not home made ) so now all you guys need is to go shopping and call some buddies and eat and enjoy the company of each other.
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