Asian Beef Skewers with Peanut Dipping Sauce

Main, Meat | January 25, 2016 | By

This is one of those recipes that you wish you’d made for last week’s dinner party! It’s not brain surgery, but it will make you look like a five-star chef (well, maybe a four-star chef). Selecting the right beef is the key here. I like to use a cut of beef that’s lean, yet tender. Often times, I’ll use beef tenderloin because it’s my favorite cut. But that can be pricey! Flank steak works perfectly as well. This dish is great for a pick-up starter or as a main served with a side salad and sticky rice.

Asian Beef Skewers with Peanut Dipping Sauce
 
Author:
Serves: 6
Ingredients
For the Skewers
  • ¼ cup reduced sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 3 tablespoons sherry
  • 1 tablespoon honey
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
  • 1 ½ pounds flank steak
  • Wooden skewers
  • Sesame seeds
For the Sauce
  • ¼ cup light soy sauce
  • ¼ cup rice wine vinegar
  • ½ teaspoon grated fresh ginger
  • 2 tablespoons peanut butter
  • 1 tablespoons lime juice
  • ¼ teaspoon red chili flakes
Instructions
  1. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, honey, green onions, garlic, ginger, and red pepper flakes.
  2. Cut flank steak across grain on a diagonal into ¼-inch pieces. Place meat in a large sealable plastic baggie. Pour sauce mixture over meat and refrigerate at least 2 hours, or overnight.
  3. Soak skewers in water for at least 30 minutes. Preheat an outdoor grill on high heat. Thread the meat onto skewers.
  4. Grill skewers 3 minutes per side for medium to medium rare, or to desired doneness.
  5. Garnish with sesame seeds and chopped scallions. Serve with dipping sauce.
Peanut Dipping Sauce
  1. Add all ingredients into a food processor or blender until well-blended. Serve on the side with beef skewers.
Notes
You can use any tender beef for this recipe.

Adapted from: Vivan Chu

Tom Yum Soup with Chicken & Shrimp

Your palate will be singing with this traditional Thai seafood soup! Known for it’s spicy and sour flavor, and fragrant spices and herbs, shrimp is usually the main ingredient. I’ve changed it up a bit with the addition of chicken. But any seafood or protein will do. This soup is a staple in most Thai restaurants and I’ve taste-tested quite a few. My version is a healthy alternative to Tom Yum soup made with full-fat coconut milk. Make sure to read the ingredients before ordering when dining out. Or, just make this easy, healthy version at home!

Tom Yum Soup with Chicken & Shrimp
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon canola oil
  • 2 stalks lemon grass, white soft insides only, coarsely chopped
  • 1 tablespoon grated fresh ginger
  • 1 small onion, chopped
  • 2 Thai chili peppers, seeds removed and sliced
  • 3 cups reduced sodium chicken broth
  • Zest from ½ lime
  • ¼ cup freshly squeezed lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 kaffir lime leaves (fresh or dried)
  • 2 tablespoons sambal oelek (red chili paste)
  • 1 small can diced tomatoes, drained
  • 4-5 button mushrooms, sliced very thinly
  • Handful of snow peas
  • 1 small can water chestnuts, drained
  • ½ pound boneless skinless chicken breast, sliced very thinly
  • ½ pound shrimp, peeled and deveined
  • 5-6 large basil leaves, chopped
Instructions
  1. In a small pan, heat oil and add lemon grass, ginger, onion and chili peppers. Cook until just soft. Set aside.
  2. In a large saucepan, combine chicken broth, lime juice, lime zest, fish sauce, sugar, and kaffir lime leaves. Bring to a boil and reduce to a simmer for 15 minutes. Remove kaffir lime leaves. Add in sambal oelek, tomatoes, cooked vegetables, mushrooms, snow peas, and water chestnuts. Simmer for another 5 minutes.
  3. Add in chicken and shrimp cooking until just done, about 2 minutes, taking care not to overcook. Ladle into soup bowls. Top with fresh basil to garnish.
Notes
Can be served over rice noodles. Sambal oelek and kaffir lime leaves (fresh or dried) can be found at specialty Asian markets and select grocery stores.

Wasabi Seared Tuna

Main, Seafood, Starters | January 23, 2016 | By

When my sister-in-law, Laurel, first introduced me to this amazing dish she served it whole as an entree. So delish, but I’m not a big fan of thick tuna steaks, so I decided to slice it thinly and serve it as an appetizer. Let me tell you, it’s always a big hit with my dinner guests! It’s on the light side so it won’t fill you up before your main meal. Make sure you watch carefully when you’re searing the tuna because it can get overcooked very quickly. I prefer mine rare on the inside so it takes very little time to sear. The wasabi peas are not at all spicy, but give the tuna a pretty outside color and nice texture. This starter dish is made to impress!

5.0 from 3 reviews
Wasabi Seared Tuna
 
Author:
Serves: 4
Ingredients
  • 1 cup wasabi peas
  • 1 tablespoon black sesame seeds
  • 2 medium sized, thick sushi grade ahi tuna or yellowfin tuna steaks
  • 3 tablespoons canola oil
  • Salt & pepper
  • Wasabi paste
Dipping Sauce
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
  • 1 chopped green onion for garnish
Instructions
  1. Pulse wasabi peas in a food processor until it forms a course powder. Place in a shallow dish for dredging such as a pie pan. Pat dry the tuna steaks and brush one tablespoon of canola oil on both sides. Sprinkle both sides with salt and pepper. Dredge tuna on all sides in wasabi peas to coat. Heat a medium cast iron skillet on high heat. Sear tuna for 3 minutes on first side and 2 minutes on second side until nicely seared on the outside and rare on the inside. Make sure to sear the sides as well. Take out of skillet and let rest on cutting board for 5 minutes. Slice thinly against the grain and serve with dipping sauce and wasabi paste.
  2. For the dipping sauce: Whisk together soy sauce, rice vinegar, ginger, and pepper flakes in a small bowl. Top with green onions to garnish and serve alongside tuna slices.
Notes
The tuna can also be left whole and served as a thick seared tuna steak as an entree, along with a side of sticky rice and nice ginger salad.

Adapted from: Laurel Schwartz