Monday, October 25, 2010

Beef, Shiitake & Snow Pea Stir-Fry with Coconut Rice

***This recipe from the Bon Appetit magazine test kitchens is packed with delicious flavors.  And the best part?  It's actually a quick and easy meal that's perfect for busy weeknights.  That might come as a surprise, but trust me...It comes together in a flash!

I was so happy when I came across this recipe...I was in search of a yummy dinner that was decidedly different.  It seemed like the perfect thing to liven up my usual dinner go-to meals.  Sirloin steak, fresh ginger, snow peas, green onions and cilantro are the stars of this dish.  They work together to create a scrumptious meal that is satisfying and fresh-tasting at the same time.

I paired the stir-fry with one of my favorites - Coconut Rice.  I've included a simple recipe for it by Sandra Lee below.  It was the perfect companion to the stir-fry.  I think you'll really enjoy this recipe!

Bon appetit!***

Beef, Shiitake, and Snow Pea Stir-Fry
4 servings
PREP: 30 minutes TOTAL: 30 minutes
Source:  Bon Appetit magazine; October 2010 Ingredients:
1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices
1 tablespoon Asian sesame oil
1 tablespoon minced peeled fresh ginger
12 ounces fresh shiitake mushrooms, stemmed, thickly sliced
8 ounces snow peas
1 bunch green onions, sliced, divided
1 cup fresh cilantro leaves, divided
5 tablespoons hoisin sauce
2 teaspoons chili-garlic sauce
1/4 teaspoon Chinese five-spice powder

Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.

Coconut Rice
Source:  Sandra Lee


2 cups jasmine rice
1 1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

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