Hope everyone will feel like participating in this review dinner. Since so many of us have hectic schedules these days, I chose this menu for it's simplicity in preparation.
Let's post our reviews on Tuesday, Sept. 6 since Monday is a holiday.
BALSAMIC STEAK STIR-FRY with broccolini
"This fork and knife stir-fry is great for a simple weeknight meal, but is elegant enough for date night, too."
8 oz. broccolini, trimmed and halved on the bias, blanched
1/3 cup low-sodium beef broth
1/4 cup balsamic vinegar
3 T. low sodium soy sauce
2 T. honey
2 tsp. each, cornstarch and toasted sesame oil
1 tsp. each, grated fresh ginger and garlic
1 tsp. Dijon mustard
½ tsp. each, red pepper flakes and minced orange zest
1 8 oz. beef tenderloin filet, halved crosswise and lengthwise, seasoned with salt and black pepper
2 T. olive oil
1 cup sliced onions
Blanch broccolini in a pot of boiling salted water, 3 minutes; drain and dry in a salad spinner.
Whisk together broth, vinegar, soy sauce, honey, cornstarch, sesame oil, ginger, garlic, Dijon, pepper flakes, and zest.
Sear medallions in 2 T. olive oil in a sauce pan over high heat until browned on both sides, about 2 minutes per side; transfer to a plate and tent with foil.
Add onion to same pan and stir-fry 2 minutes. Add broth mixture and boil until thickened. Stir in broccolini and cook 1 minute. Return medallions to pan and coat in sauce.
Serve stir-fry over Scallion Rice.
SCALLION RICE:
¼ cup sliced scallion whites and light greens
1 tsp. mustard seeds
½ tsp. kosher salt
1 T. olive oil
½ c. dry jasmine rice
¾ c. water
¼ c. sliced scallion greens
Sauté scallion whites and light greens, mustard seeds, and salt in oil in a saucepan over medium heat until scallions soften, 1-2 minutes. Stir in rice. Add water, bring to a boil, cover, then reduce heat to low and simmer rice 15 minutes. Remove rice from heat, let stand 5 minutes, then fluff with a fork. Stir in scallion greens just before serving.
Servings: 2
Source: Cuisine at Home, Issue No. 119
Let's post our reviews on Tuesday, Sept. 6 since Monday is a holiday.
BALSAMIC STEAK STIR-FRY with broccolini
"This fork and knife stir-fry is great for a simple weeknight meal, but is elegant enough for date night, too."
8 oz. broccolini, trimmed and halved on the bias, blanched
1/3 cup low-sodium beef broth
1/4 cup balsamic vinegar
3 T. low sodium soy sauce
2 T. honey
2 tsp. each, cornstarch and toasted sesame oil
1 tsp. each, grated fresh ginger and garlic
1 tsp. Dijon mustard
½ tsp. each, red pepper flakes and minced orange zest
1 8 oz. beef tenderloin filet, halved crosswise and lengthwise, seasoned with salt and black pepper
2 T. olive oil
1 cup sliced onions
Blanch broccolini in a pot of boiling salted water, 3 minutes; drain and dry in a salad spinner.
Whisk together broth, vinegar, soy sauce, honey, cornstarch, sesame oil, ginger, garlic, Dijon, pepper flakes, and zest.
Sear medallions in 2 T. olive oil in a sauce pan over high heat until browned on both sides, about 2 minutes per side; transfer to a plate and tent with foil.
Add onion to same pan and stir-fry 2 minutes. Add broth mixture and boil until thickened. Stir in broccolini and cook 1 minute. Return medallions to pan and coat in sauce.
Serve stir-fry over Scallion Rice.
SCALLION RICE:
¼ cup sliced scallion whites and light greens
1 tsp. mustard seeds
½ tsp. kosher salt
1 T. olive oil
½ c. dry jasmine rice
¾ c. water
¼ c. sliced scallion greens
Sauté scallion whites and light greens, mustard seeds, and salt in oil in a saucepan over medium heat until scallions soften, 1-2 minutes. Stir in rice. Add water, bring to a boil, cover, then reduce heat to low and simmer rice 15 minutes. Remove rice from heat, let stand 5 minutes, then fluff with a fork. Stir in scallion greens just before serving.
Servings: 2
Source: Cuisine at Home, Issue No. 119
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."