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2010-02-04 digital edition

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2010-02-04 / Community News

From the Chef’s Corner

Sesame Beef
by Chef Deedle

Some of the oils we use to cook with make the difference in flavoring meats or vegetables. Olive oil, pecan oil, and sesame oil add a variety of flavors to ordinary foods that will satisfy the taste buds. This recipe can also be cooked in a wok.
1 lb. 1” thick sirloin or rib-eye steak
1 cup short-grain or jasmine rice
2-3 green onions, white portions cut into 2 inch chunks, green portions thinly sliced
4 cloves garlic, crushed and pressed
4 tsp. Asian sesame oil
2 tsp .sugar
2 Tbsp. low-sodium soy sauce
1 lb broccoli florets
Salt and pepper

Place steak in freezer. Prepare rice as label directs. Meanwhile, in large bowl, combine 1 tablespoon sliced green onions, 1 teaspoon garlic, 2 teaspoons oil, ¼ teaspoon salt and ¾ teaspoon fresh black pepper. Set aside.

Cut cold steak across grain into very thin slices; in shallow bowl, toss with sugar, 1 tablespoon soy sauce, green onion chunks, and remaining garlic.

In 12” skillet, heat 1 inch water to boiling on high heat. Add broccoli; cook 3 minutes or until just tender. Drain well; place in same bowl as onion-garlic mixture. Toss well. Heat remaining sesame oil in same skillet on high until hot. Add beef in single layer; cook 1 minute. Stir in remaining sliced green onions and more salt and pepper, if desired; cook 1 minute longer. Stir in remaining soy sauce.

Serve with rice and broccoli. Makes 4 servings.

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