stir-fried beef with green beans and shiitakes in ginger soy sauce

 

Ingredients

4 Tbsp. soy sauce
2 Tbsp. sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
½ cup low-sodium chicken broth
1 Tbsp. rice vinegar
¼ tsp. red pepper flakes
1 tsp. cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tbsp.)
1 Tbsp. minced fresh ginger
2 Tbsp. vegetable oil
8 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces
12 ounces green beans, ends trimmed and halved
¼ cup water
3 scallions, cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise

Instructions

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, vinegar, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

3. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 3 to 4 minutes. Add water and cover pan; continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover skillet and push vegetables to sides to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.

* From America's Test Kitchen

spicy asian chicken and noodle soup

Ingredients

3 cups, low-sodium chicken broth
1 1/2 cups water
1 1/2 cups shredded rotisserie chicken breast
1/2 cup grated carrot (about 1 medium)
1/2 cup thinly sliced snow peas
2 tsp. Sriracha
2 tsp. low-sodium soy sauce
1 1/2 tsp. Thai red curry paste
1 (2-inch) piece peeled fresh ginger
6 cups water
3 oz uncooked wide rice sticks (rice-flour noodles)
1 tbsp. fresh lime juice
1/4 cup chopped fresh mint
1/4 cup fresh cilantro
1/4 cup thinly sliced green onions

Instructions

1. Bring first 9 ingredients to simmer in a medium saucepan; keep warm.
2. Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of the 4 bowls.
3. Discard ginger. Add juice to broth mixture, stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tbsp. each mint, cilantro, green onions.

*From Cooking Light

carrot and ginger soup

Ingredients

1 tbsp. butter
1 tbsp. olive oil
1 onion, chopped
2 cloves of garlic, crushed
1 tbsp. finely chopped fresh ginger
2 tsp. ground cumin
1 tsp. curry powder
1 lb. carrots, chopped
1 large sweet potato, diced
1 large potato, diced
6 1/4 cups chicken stock
1 tbsp. honey
1/2 tsp. salt
1/2 tsp. pepper

Instructions

1. Melt the butter and oil in a large pan over medium heat. Add the onion, garlic, and ginger and saute over low heat until golden, about 10 minutes. Add the cumin and curry powder and continue to cook for 1 minute. Add the vegetables and stock and simmer until the vegetables are tender, about 30 minutes.
2. Use an immersion blender to puree until smooth. On low heat, stir in the honey, salt, and pepper. If desired, garnish with shredded mint, grated carrot, toasted sesame seeds and/or honey.

*From the cookbook Soup!