Cuisine at Home : 2020-02-11

Cuisine Tonight : 20 : 20

Cuisine Tonight

cuisine tonight asian steak & noodle soup Beefy flavored and a snap to prepare, flank steak is one of the most versatile cuts of meat around. Cooking it quickly is the best way to get it tender. Deglaze Makes 6 servings (10 cups) Total time: 45 minutes pot with soy sauce and sherry, scraping up any brown bits; cook until nearly evaporated. broth, cabbage, chili garlic sauce, sugar, fish sauce, five-spice powder, and sesame oil; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer soup 5 minutes. Stir in peas; simmer until crisp-tender, 3 minutes more. soup over noodles and top with steak, cilantro, and scallions. COOK: Stir in 6 oz. Chinese egg noodles wheat noodles or HEAT: 2 1 Tbsp. vegetable oil lb. flank steak, trimmed, thinly sliced, and seasoned with salt and black pepper cups sliced white onions and shiitake mushrooms cup sliced carrots Tbsp. minced fresh ginger and garlic 2 each Serve 1 1 each Per serving: 310 cal; 10g total fat (2g sat); 56mg chol; 1201mg sodium; 28g carb (6g fiber, 10g total sugars); 24g protein DEGLAZE: 1/4 cup low-sodium soy sauce and dry sherry cups low-sodium beef broth cups sliced napa cabbage (1 lb.) Tbsp. chili garlic sauce Tbsp. light brown sugar Tbsp. fish sauce tsp. five-spice powder tsp. toasted sesame oil oz. snow peas, trimmed, halved on the bias if large Fresh cilantro leaves and sliced scallions each 6 6 2 1 1 1 1 8 egg foo yong with scallions & bean sprouts Adding cornstarch to the eggs prevents the egg proteins from setting up too hard, which means you’ll have softer set eggs. Makes 6 servings (1 cup sauce) Total time 20 minutes For the sauce, heat broth, soy sauce, oyster sauce, and chili garlic sauce in a saucepan over mediumhigh to a boil. Whisk together cornstarch and sherry, then whisk into boiling broth mixture and cook until it thickens; keep warm over low heat. FOR THE SAUCE, HEAT: 1 cup low-sodium beef broth Tbsp. low-sodium soy sauce and oyster sauce tsp. chili garlic sauce Tbsp. cornstarch Tbsp. dry sherry 2 each Cook noodles according to package directions; drain. vegetable oil in a pot over medium-high. Add half the steak and sear 1 minute per side; transfer to a plate and repeat with remaining steak. Reduce heat to medium. Add onions, mushrooms, and carrots to pot; cover and sweat until softened, 5 minutes. Stir in ginger and garlic; cook until fragrant, 1 minute. 1 1 1 Heat For the egg foo yong, whisk together eggs, cornstarch, bean sprouts, and soy sauce; season with salt. Heat oil in a 10-inch nonstick skillet over medium. Add egg mixture to skillet, cover, and cook eggs until set, 7–8 minutes. Top Egg Foo Yong with scallions and serve with sauce. FOR THE EGG FOO YONG, WHISK: 6 1 eggs Tbsp. cornstarch cup chopped fresh mung bean sprouts Tbsp. low-sodium soy sauce Kosher salt Tbsp. vegetable oil cup sliced scallions 1/2 2 Per serving: 121 cal; 7g total fat (2g sat); 186mg chol; 695mg sodium; 5g carb (0g fiber, 1g total sugars); 8g protein 1 1/2 20 C U I S I N E AT H O M E .CO M