Sunday, September 26, 2004

What I cooked today...

Pepper Steak

2 tbsp all-purpose flour
2 tbsp minced garlic
1 tsp ginger
1/4 tsp salt
1/2 tsp pepper
1 lb sirloin steak, cut into 1/4-inch thick strips
1 c. bell pepper strips (about 3 bell peppers)
1/2 c. beef broth
1 tsp soy sauce
1 tsp dark sesame oil

Heat a large non-stick skillet coated with cooking spray over med-hi heat. Combine flour through steak, tossing to coat. Add beef mixture to pan; saute' 3 min. Add bell pepper and remaining ingredients to pan; cook and cover 7 min. or till the peppers are crisp-tender, stirring occasionally. Serve over rice, if desired. Yield for meat dish only: serving size = 1 cup, cal = 197, fat = 6.2 g, fiber = 0.9 g.


And for a side dish to go along...

Corn and Zucchini Saute

2 tbsp extra-virgin olive oil
1/2 cup chopped green onions
1/2 tsp chopped minced garlic
2 cups fresh sweet corn (about 4 ears)
2 med. zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch pieces
1/4 tsp ground cumin
1/4 tsp salt
1/2 tsp pepper
1/2 c. chopped fresh cilantro

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook green onions, stirring occasionally, until softened, about 3 min. Add garlic and cook, stirring, 1 min. Add corn, zucchini, cumin, salt and pepper and cook stirring occasionally, until zucchini is tender, 4 to 6 min. Stir in cilantro and season with salt and pepper.

I don't know where the top recipe is from. The side dish is from Gourmet, September 2004, p. 186. All were yummy!

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