Lean, Mean & Spicy Beef Satay Sticks
Courtesy of Rachael Ray on her show yesterday. Looked really yummy.
Ingredients
1 pound top round steak, cut into thin 1 1/2 inch-wide strips against the grain (about 20 slices)
1 1/4 cups teriyaki sauce, divided
4 garlic cloves, crushed
2 to 3 teaspoons hot chili oil, to taste
1/2 cup apple juice
1 inch piece ginger, peeled
1 cup peanut butter, chunky or smooth
Juice of 2 limes, zest of 1 reserved for sauce
1 bunch scallions, thinly sliced
2 tablespoons sesame seeds, toasted
Yields: about 8 appetizer-size portions
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Preparation
Preheat a grill pan or a grill to medium-high. Soak the bamboo skewers in water, particularly if you’re using an outdoor grill, so they don’t flame up.
Place the beef strips in a medium-large casserole dish and pour 1 cup of the teriyaki sauce, the crushed garlic and chili oil over them. Toss to combine and let the beef marinate in the refrigerator while you make the dipping sauce.
In a medium-size saucepot, add the remaining 1/4 cup of teriyaki sauce, apple juice, and the ginger. Once it reaches a boil, turn off the heat and let it sit for 2-3 minutes to incorporate the ginger flavor. Remove the ginger and reserve the liquid.
In a medium-size mixing bowl, whisk together the peanut butter, lime zest and the hot teriyaki/apple juice mixture until it resembles a dipping sauce consistency. Place the sauce in a serving bowl, and set it aside while you grill up the satays.
Remove the beef strips from the refrigerator and skewer the strips of meat by weaving the sticks in and out as if you where treading straight up the meat. Grill the satays for about 1-2 minutes on each side for medium-rare, then give them a quick squeeze of fresh lime juice for a finish. Garnish the dipping sauce and meat with the scallions and toasted sesame seeds.
Sort-A Soba Noodle Bowl RACHAEL RAY SHOW
Ingredients
- 1 pound whole wheat spaghetti or soba noodles
- Salt and freshly ground black pepper
- 2 tablespoons canola oil, divided
- Cooked Chicken
- 1 bunch of scallions, cut into 3 inch pieces
- 2 handfuls (about 1/2 pound) of string beans, about 1/2 pound, cut lengthwise into strips
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 3 cloves garlic, chopped
- 1/2 jar (about 1/3 to 1/2 cup) orange marmalade, about 6-8 ounces
- 1/4 cup tamari
- 1 tablespoon chili oil
- 1/4 cup chicken stock (if needed)
- 1 palmful sesame seeds and/or slivered almonds
Preparation
- Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the noodles and cook according to the package directions to al dente.
- Toast sesame seeds and/or almonds in a skillet over medium-high heat. You can tell they’re done when you can smell them!
- While the noodles are cooking, heat the marmalade, tamari, chili oil and a pinch of freshly ground black pepper in a small saucepot over low heat. Stir to combine.
- Place a large skillet over medium-high to high heat and add 1 tablespoon canola oil, about once around the pan. Once the oil starts to ripple, add the chicken to the pan and cook, about 1-2 minute on each side. When the chicken turns white add the veggies to the pain and cook until the chicken is cooked through and the veggies are tender, about 3-4 minutes.
- Drain the noodles and add them to the skillet with the veggies. Pour the tamari/marmalade mixture into the skillet and give it a good toss to make sure everything’s nice and coated with the sauce. If you need more moisture to coat the noodles, add a little chicken stock. Plate the noodles onto dishes and garnish with toasted sesame seeds and/or almonds.
Honey-Jalapeno Chicken with Sesame Soba Noodles
Honey-Jalapeno Chicken with Sesame Soba Noodles Copyright, 2006, Robin Miller
12 ounces soba noodles
1 jalapeno, seeds removed
1/3 cup honey
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons water
2 teaspoons olive oil
1/2 rotisserie chicken, shredded or sliced
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup chopped scallions, green part only
2 tablespoons pickled ginger, minced
Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).
In a blender or food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through.
In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated chicken and sauce over noodles.
