Everyday Food - Martha Stewart Living Magazine [39]
1 cup packed fresh basil leaves
1 tablespoon fresh lime juice
1 Bring a large pot of water to a boil; add a generous amount of salt. Cook noodles until tender according to package instructions; drain.
2 Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper; add half the beef to skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer beef to a plate. Repeat with remaining tablespoon oil and beef.
3 Add onion, bell peppers, and the water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook, stirring and scraping bottom of skillet, until fragrant and combined, about 1 minute.
4 Return beef and any accumulated juices to skillet; add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lime juice, and season with salt and pepper. Serve beef mixture over noodles.
PER SERVING: 681 calories; 36.6 grams fat; 35.2 grams protein; 52 grams carbohydrates; 3.1 grams fiber
BEEF AND SCALLION STIR-FRY
Crisp scallions provide the vegetable base for this tasty stir-fry. If the scallions are particularly thick, cut the white parts in half lengthwise; they will cook through more quickly.
SERVES 4 PREP TIME: 25 MINUTES TOTAL TIME: 25 MINUTES
¾ cup water
2 tablespoons hoisin sauce
2 tablespoons rice-wine vinegar (unseasoned)
1 tablespoon cornstarch
Coarse salt
½ teaspoon crushed red-pepper flakes, plus more for serving (optional)
1 tablespoon plus 1 teaspoon vegetable oil, such as safflower
1¼ pounds flank steak, cut diagonally across the grain into ½-by-3-inch strips
4 garlic cloves, minced
2 bunches scallions, trimmed, sliced crosswise 1½ inches thick, white and green parts separated
Cooked rice, for serving (optional)
1 In a small bowl, whisk together the water, hoisin sauce, vinegar, cornstarch, ¾ teaspoon salt, and ½ teaspoon red-pepper flakes.
2 Heat 1 tablespoon oil in a large skillet over high. Pat-dry steak with paper towels. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer meat to a plate.
3 Add remaining teaspoon oil to skillet along with garlic and white parts of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.
4 Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately over rice and sprinkled with more red-pepper flakes, as desired.
PER SERVING: 319 calories; 16.5 grams fat; 31.1 grams protein; 11.6 grams carbohydrates; 1.3 grams fiber
SPINACH-STUFFED ROLLED FLANK STEAK
Butterflying a steak is actually quite simple and can be done quickly at home, but you can also ask your butcher to do it.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 40 MINUTES
2 packages (10 ounces each) frozen spinach, thawed
¼ cup packed fresh flat-leaf parsley leaves, coarsely chopped
¼ cup grated Asiago cheese (2 ounces)
2 tablespoons capers, drained and rinsed
2 tablespoons balsamic vinegar
1 garlic clove, minced
¼ teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 pound flank steak
2 teaspoons olive oil
1 Heat broiler, with rack set 4 inches from heat source. Line a rimmed baking sheet with aluminum foil. Squeeze spinach in a clean kitchen towel (or a double layer of paper towels) to remove as much liquid as possible. Combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes in a bowl. Season with salt and pepper; toss to combine.
2 To butterfly steak, lay it on a cutting board with a short side facing you. Using a long knife, slice steak horizontally, leaving one side intact; open up like a book.
3 Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact filling; tie twine to secure roll. Cut roll in half