BEEF TOSTADA RECIPES

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BEEF WITH SNOW PEAS RECIPE | REE DRUMMOND | FOOD NETWORK



Beef with Snow Peas Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 8 servings

Number Of Ingredients 12

1/2 cup low-sodium soy sauce
3 tablespoons sherry or cooking sherry
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon peeled and minced fresh ginger 
1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain 
3 tablespoons peanut or olive oil
8 ounces fresh snow peas, trimmed
5 whole scallions, cut into 1/2-inch pieces on the diagonal
Crushed red pepper
Salt, as needed (use sparingly!)
Jasmine or long-grain rice, cooked according to package directions

Steps:

  • In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside.
  • Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds, getting as much color on them as possible. Remove to a plate.
  • Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible as quickly as possible.) Sprinkle half the scallions over the meat. Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
  • Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas. Stir over high heat for 30 seconds, and then turn off the heat. Check the seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice.

Nutrition Facts : Calories 215, FatContent 11 grams, SaturatedFatContent 30 grams, CholesterolContent 55 milligrams, SodiumContent 640 milligrams, CarbohydrateContent 7 grams, FiberContent 1 grams, ProteinContent 20 grams, SugarContent 3 grams

BEST TOSTADA RECIPE - HOW TO MAKE AN AUTHENTIC TOSTADA



Best Tostada Recipe - How to Make An Authentic Tostada image

This Tostada recipe from Delish.com has addictively creamy beans, crispy fried tortillas, and crunchy pickled onions.

Provided by Lena Abraham

Categories     gluten-free    low sugar    nut-free    vegetarian    weeknight meals    dinner    lunch    main dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 17

1/2

small red onion, sliced

Juice of 1 lime

2 tbsp.

butter

2 tbsp.

vegetable oil, plus more for frying

1/2

small yellow onion, minced

1/2 tsp.

dried oregano

1/2 tsp.

chili powder

Kosher salt

Freshly ground black pepper

2

(15.5-oz.) cans pinto beans, drained and rinsed

6

corn tortillas

1 1/2 c.

cotija, crumbled

1

avocado, sliced

4

radishes, thinly sliced into rounds

1

jalapeño, thinly sliced

1/4 c.

cilantro leaves

1

lime, sliced for serving

Steps:

  • In a medium bowl, combine red onions and lime juice. Set aside to quick pickle while preparing the rest of your ingredients. In a large skillet over medium heat, melt butter and heat oil. When oil is hot and butter is foaming, add yellow onion and cook, stirring occasionally, until onions are soft and translucent, 5 minutes. Add oregano and chili powder and season with salt and pepper and cook until fragrant, 1 minute more. Add beans and 1/2 cup water. Cook, mashing beans with a wooden spoon or potato masher, until desired consistency is reached. When beans are thick and almost all water has evaporated, remove from heat. In a medium, high-sided skillet, add vegetable oil until it is 1/2" deep. Heat oil until a drop of water sizzles when added to the pan. Using tongs, fry 1 tortilla at a time until golden and crisp, about 20 to 30 seconds per side. Transfer to a paper-towel lined plate and salt immediately.  Build tostadas: Top each tortilla with about 1/4 cup refried beans, avocado, radishes, jalapeño, cilantro, and some quick pickled onions. Serve with lime wedges.

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