Thai-style Steak (Salad)

the steak tastes great besides the salad...mmm

steak marinade:
1/4 fresh lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and fresh ground pepper

additional salad ingredients:
1/2 pound carrots (3-4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional)

1. Make marinade: Whisk ingredients together in a medium bowl or liquid measuring cup. Season the steaks generously with S+P; place in a baking dish. Pour 1/4 of the marinade over the steaks (reserve the remaining marinade); turn the steaks to coat. Let the steaks marinate up to 30 minutes.
2. In a large skillet, cook the steaks on medium-high heat, turning once, 2-3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest 5-10 minutes. Slice the steaks across the grain into 1/4-inch-thick slices; halve the slices crosswise. Transfer to a large bowl, and toss with the reserved marinade.

for the salad:
3. With a vegetable peeler, cut the carrots into long ribbons. Add to the steak in the bowl along with the lettuce and mint; toss to combine. Divide the salad among bowls, sprinkle with bean sprouts and peanuts if desired.

from Food Everyday's Great Food Fast recipe book.

Wong's Korean Barbecue Beef

4 lbs of beef (thinly sliced 1/8"), we buy the cheapest, such as London broil on sale
1 cup Soy Sauce
¼ cup water
¼ cup sesame oil
¼ cup vegetable oil
1/3 cup Sesame seeds (toasted)
1 bunch green onions (finely chopped), all except the roots
Lots of garlic (1 head of cloves finely chopped), the more the better!
1/2 -2/3 cup sugar, depending on how sweet you like it.

Directions:
Put the meat in a big mixing bowl. In a different bowl mix all the rest of the ingredients together and pour over the meat. You will need to make more sauce if the meat is not covered all the way. Marinade beef for at least ½ an hour. If thicker slices then marinade one hour until meat looks darker.


Note: If there’s marinade left, you can refrigerate and and use it later. The water is in the recipe if you don’t want it too salty. You can try low salt soy sauce.

Sesame-Soy Green Beans and Peppers

SARA JENSEN

3/4 pound green beans - look for trimmed, raw packaged beans in your produce department
salt
2 tablespoons vegetable oil, 2 turns of the pan
1 red bell pepper, seeded and thinly sliced
3 tablespoons Tamari aged soy sauce
2 teaspoons sesame oil
1 tablespoon sesame seeds


Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt, to taste, and cook beans 5 minutes, then drain. Place the skillet back on stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry 2 minutes. Add the soy and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.

THIS IS A FUN, COLORFUL SIDE DISH THAT GOES WELL WITH ANYTHING ASIAN.

Chicken Lettuce Wraps

JULIE ROYLE

SPECIAL SAUCE
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons hot water
1 to 2 teaspoons garlic & red chili paste

STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


In a small bowl, make special sauce by dissolving sugar in the water. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well.

(Optional) In another small bowl, combine the hot water with the hot mustard. Then add desired amount of mustard mixture and garlic & red chili paste to the “special sauce.”

Refrigerate “special sauce” until you’re ready to serve.


STIR FRY
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts, chopped
2/3 cup mushrooms, chopped
3 tablespoons onions, chopped
1 teaspoon garlic, minced
4 to 5 leaves iceberg lettuce


Bring oil to high heat in a wok or large frying pan. Sauté chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from pan and cool. (Keep oil in the pan.) Once chicken is cooled, chop chicken into 1/4-inch pieces. Return heat to medium high or high and add another tablespoon of oil to pan. Sauté onions, water chestnuts, and mushrooms for a few minutes. Add garlic and chicken and sauté for another minute. Add stir-fry sauce to pan and continue to cook for another few minutes. Serve in the lettuce “cups.” Top with “special sauce,” and crispy fried noodles.


THIS RECIPE ONLY SERVES ABOUT 2 TO 3 PEOPLE. IF SERVING MORE, DOUBLE OR TRIPLE THE RECIPE.

Cream Cheese Wontons

KELLIE BARLOW


WONTONS
1 quart oil for deep frying
2 (8-ounce) packages cream cheese, softened
1 (12-ounce) package imitation crabmeat (optional)
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped
1 (14-ounce) package wonton wrappers
2 egg whites

SWEET & SOUR SAUCE
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch


For wontons:
Heat oil in a large, heavy saucepan to 375°. In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions. Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges. In small batches, deep-fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.

For sauce:
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Chinese Chicken Salad

JEN RUDD


SALAD
shredded romaine lettuce
sliced green onion
toasted sesame seeds
shredded cooked chicken breasts
fried wonton chips
(I don't have proportions, just eyeball it)


DRESSING
1/4 cup vegetable oil
4 tablespoon white vinegar
2 tablespoon sugar
2 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper

Mix dressing ingredients together and toss with salad.

Wonton Salad

SARA JENSEN

SALAD

2 heads shredded lettuce (iceberg)

1/4 cup slivered almonds

8 green onions, chopped

1/4 cup toasted sesame seeds

4 oz fried won ton skins (cut into quarters before frying)

2 cups cooked chicken, cut thin

DRESSING

1/2 cup sugar

1 ½ tablespoon salt

2 teaspoon accent

1 teaspoon pepper

1/2 cup vinegar

1 cup oil

Heat the first 5 ingredients of dressing in a saucepan to dissolve the sugar, then add the oil. Cool completely. Toss with salad just before serving.