What’s for Dinner?
Complete meal in one pan
-Julie Ryan Evans
Here’s an easy meal to whip up for a weeknight dinner, and it’s a lot healthier than the stuff from local Chinese joint. Serve with some brown rice (have you tried the already cooked, frozen kind from Whole Foods that you just microwave? I highly recommend it!), and dinner is served. Source: The Old Farmer’s Almanac Everyday Cookbook.
1 pound beef flank steak
2 Tablespoons soy sauce
4 teaspoons dark roasted sesame oil, divided
1 ½ teaspoons sugar
1 teaspoon cornstarch
2 cloves garlic, chopped
1 Tablespoon peeled and minced fresh ginger
¼ teaspoon crushed red pepper flakes
2 scallions, thinly sliced
1 small red bell pepper, cored and julienned
1 package (8 ounces) frozen baby corn, thawed
4 ounces snow pea pods, cut into thin strips
Cut the flank steak into 1/8-inch-thick strips. In a small bowl, whisk the soy sauce, 2 teaspoons of sesame oil, sugar and cornstarch until dissolved and pour over steak. Heat remaining oil in large skillet or wok over medium-high heat. Stir fry garlic, ginger, red pepper flakes and scallions for 30 seconds. Add the bell pepper and corn and stir fry for 2 minutes. Ad the pea pods and cook for 20 seconds.
Remove the vegetables form the skillet and set them aside. Stir fry the beef in two batches fro 2 minutes on each side. Return the vegetables to the skillet and heat through.