How To Prepare
Combine ginger, garlic, teriyaki, 2 teaspoons potato flour, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
Combine broth and remaining 2 teaspoons potato flour, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.
Print Recipe
Steak, Shiitake, and Bok Choy Stir-Fry
How To Prepare
Whisk rice wine and potato flour in a small bowl until the flour is dissolved.
Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the flour mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.
Print Recipe
Spicy Beef with Shrimp Bok Choy
How To Prepare
Heat large covered saucepot salted water to boiling on high. Cook pasta as label directs.
Meanwhile, in 12-inch skillet, heat oil on medium-high. Add onion and garlic. Cook 5 minutes or until tender, stirring. Stir in lamb, cumin, coriander, cinnamon, and red pepper. Cook 3 minutes or until browned, stirring. Drain fat.
Stir in tomatoes and mint sprigs; simmer 5 minutes or until ready to drain shells.
Drain shells; return to pot. Stir in lamb sauce. Discard mint sprigs. garnish with mint leaves.
Print Recipe
Spiced Lamb Ragu Shells
How To Prepare
1. Heat olive oil in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon black pepper, and red pepper; keep warm.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce.
Print Recipe
Pan-Roasted Fish with Mediterranean Tomato Sauce
