JAPANESE-STYLE BEEF STEW RECIPE - NYT COOKING
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.
Provided by Mark Bittman
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
- Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
- Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
- When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.
Nutrition Facts : @context http//schema.org, Calories 418, UnsaturatedFatContent 7 grams, CarbohydrateContent 29 grams, FatContent 11 grams, FiberContent 4 grams, ProteinContent 49 grams, SaturatedFatContent 4 grams, SodiumContent 1257 milligrams, SugarContent 6 grams, TransFatContent 0 grams
CHICKEN, GINGER AND OYSTER SAUCE STIR FRY RECIPE ...
This tasty chicken stir-fry with ginger and oyster sauce is easy to make and can be on the table in just 15 minutes – a great quick midweek fix.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat a splash of oil in a large wok or large, deep frying pan. Stir-fry the chicken for 3-4 minutes or until cooked through.<span class="Apple-converted-space
- Meanwhile, in a small bowl, whisk together the ginger, garlic, soy and oyster sauces, the lemon juice and sesame oil.<span class="Apple-converted-space
- Add the stir-fry packs to the wok and stir-fry over a medium-high heat for a few minutes until wilted. Add the sauce and a splash of water and toss to warm through. Add the cashews, then serve with the rice.
Nutrition Facts : Calories 249cals, FatContent 9.6g (2g saturated), ProteinContent 22.7g , CarbohydrateContent 13.7g (8.9g sugars), FiberContent 8.1g
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