A summer classic when the tomatoes are prime
- 3 T. oil
- 1 1/2 lbs flank or round steak cut into thin strips
- 1 clove garlic, minced
- 1/2 t. salt
- dash pepper
- 1/4 t. ginger
- 1/4 t. sugar
- 1/4 c. soy sauce
- 2 green peppers cut into large chunks
- 1 lb. fresh bean sprouts
- 1 medium onion, sliced
- 4 medium sized tomatoes, quartered
- 2 T. cornstarch
- 1 c. beef broth
Heat oil in wok or large frying pan. Add meat, garlic, salt, pepper, ginger and sugar; stir-fry until beef is no longer pink. Move meat from center of skillet; add soy sauce, green pepper and onion. Cook, covered about 3 minutes. Move food from center of wok and add tomatoes and bean sprouts; cook 3 more minutes. Make a smooth mixture of cornstarch and broth; add to hot mixture. Stir gently until thickened. Service over hot white rice.
From Karen at Ross Meat Market
- ¾ cup oil
- ¼ cup soy sauce
- ¼ cup honey
- 2 T. Cider vinegar
- 2 T. finely chopped green onion
- 1 large garlic clove, minced
- ½ t. ground ginger
Traditionally we use for pork chops (tastes best when cooked by Uncle Tom at Lake Chautaqua – as do most things) but works well with anything.
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 T. salad oil
- 1 t. ground ginger
- ½ t. MSG
- 2 cloves garlic, minced
- chopped onion, optional
Marinate meat, such as pork chops, steak or chicken, for a couple of hours.
From an old Utopia Beach Club cookbook. Perfect week night quickie.
- 2/3 uncooked rice
- 2 t. oil
- 1 t. salt
- 1 ½ cups boiling water
- 1-2 beef bouillon cubes
- 2 t. soy sauce
- 1 medium onion, chopped
- 2 stalks celery, sliced
- 1 green pepper, chopped (optional)
- 1 cup leftover steak, pork etc.. cut into small pieces
- nature seasons salt to taste
cook rice in hot oil until golden. Add salt, water bouillon, soy sauce. Cook covered for 20 minutes. Add rest of ingredients and ¼ cup more water if necessary. (May need to add more soy if adding water). Season with nature season salt. Cover tightly and cook 10 minutes more.
The New Basics
- 1 cup dry red wine
- 3/4 cup soy sauce
- 4 large cloves garlic, crushed
- ½ cup chopped fresh mint leaves
- 2 T. slightly bruised fresh rosemary leaves or 1 T. dried
- 1 T. coarsely ground black pepper
- 1 butterflied, boneless leg of lamb (4 to 5 lbs.)
Combine the wine, soy sauce, garlic, mint, rosemary, and pepper in a small bowl, and mix well. Place the lamb in a non-reactive baking pan. Pour the mixture over the lamb, cover, and refrigerate for 6 hours, turning the lamb frequently.
Prepare hot coals for grilling.
Drain the meat, reserving the marinade. Grill the lamb 4 inches above the hot coals, basting frequently with the marinade, about 20 minutes on each side. Check the lamb for doneness frequently after 30 minutes grilling. DON”T OVERCOOK!
Cut the lamb into very thin slices, and serve immediately.
Makes 8 portions
- 2 t. cornstarch
- 1/3 cup cooled broth
- 1 T. soy sauce
- 1 T. dry sherry
- 1 t. cider vinegar
- 1 T. oil
- 1 lb. green beans, trimmed and sliced diagonally into 2-inch lengths
- 2 t. finely minced fresh ginger
- 2 cloves garlic, finely minced
- ¼ t. hot red pepper flakes (optional)
- ½ lb. lean ground beef
In a small bowl, combine all the sauce ingredients. Make sure the cornstarch is completely dissolved. Set the mixture aside.
In a wok or large skillet, heat the oil for 30 seconds over high heat, and add the green beans. Stir-fry the green beans for about 4 minutes – the beans should be tender-crisp and lightly charred in spots. Remove the green beans with a slotted spoon, and set them aside.
Add the ginger and garlic to the pan, cook them for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula. Stir-fry the mixture just until the beef loses its pinkness. Drain off all the excess fat from the pan.
Stir the reserved sauce once more, and add it to the meat. Cook the mixture stirring it, for a few minutes until the sauce thickens. Fold in the reserved green beans, heat the mixture for 1 minute, and serve.
- 1 cup soy sauce
- ¾ cup sugar
- 1/3 cup sherry
- 1 large clove garlic, minced
- 1 t. ginger
- 1 T. Accent (optional)
Marinate ribs for 4 to 5 hours. Bake at 350 for 30 to 45 minutes.