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-13-
STIR-FRY BEEF AND BROCCOLI
1
⁄2
to
3
⁄4
-lb. top round or sirloin
1
⁄4
teaspoon sugar
1 clove garlic, minced salt to taste
dash ground ginger 2 tablespoons sesame or peanut oil
2 tablespoons soy sauce, divided
3
⁄4
cup broccoli flowerettes
2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias sliced
1
⁄2
cup beef broth
1
⁄2
onion, sliced in thin wedges
1
1
⁄2 teaspoons cornstarch Hot cooked rice
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for
30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 table-
spoon soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at
room temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and
salt; set aside. Set skillet temperature to 350° F. Add oil and heat 1 minutes.
Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to 9
minutes or until beef is done. Remove meat and keep warm. Add vegetables.
Cover and cook 3 minutes or until vegetables are crisp tender. Stir mid-way
through cooking. Reduce temperature to 250° F. Blend meat into vegetables.
Stir broth mixture then pour over meat and vegetables. Heat, stirring, until
broth is hot and thickened. Serve over rice.
STEAK AU POIVRE
2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine
of black, green and pink peppercorns 1 green onion, sliced
1
⁄2 to
3
⁄4-lb. boneless steak, (1 strip or sirloin steak) 3 tablespoons bourbon or beef broth
3 tablespoons water
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.
Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet
temperature to 300° F. Add steak and cook, 7 minutes per side for medium-
rare, or until desired doneness. Remove steak from skillet and keep warm.
Add butter and green onion. Saute, stirring for 1 minute. Combine
bourbon/beef broth and water; pour over green onions. Allow to cook, stir-
ring constantly, about 2 minutes or until sauce has thickened slightly. Cut
steak into serving portions. Return steak to skillet and spoon sauce over meat.
Heat 1 minutes. Serve steaks with sauce spooned over meat.
-12-
FISH FILLETS WITH LEMON DILL SAUCE
1/4-lb. fresh mushrooms, sliced 1 tablespoon lemon juice
2 green onions, sliced 1/3 teaspoon dill weed
2 tablespoons butter or margarine 1/4 teaspoon salt
11/2 teaspoons all-purpose flour Dash ground black pepper
1/4 cup milk 1 to 2 orange roughy or other firm fish fillets,
2 tablespoons water (about 8-ounces each)
1 tablespoon white wine 1/4 cup cream, optional
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Saute, stir-
ring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minutes.
Combine milk and water.
Reduce temperature to “WARM”. Add milk mixture to skillet and cook, stirring
constantly, 1 minutes. Blend in wine, lemon juice and seasonings. Arrange fish
fillets in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or until
fish flakes easily with a fork. Lift fish from sauce with a wide spatula.
If not using cream, spoon sauce over fish and serve. If desired, remove fish from
serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered
1 to 2 minutes. Spoon sauce over fish.
CHICKEN CACCIATORE
2 tablespoons vegetable oil
1
⁄
3 cup chopped green bell pepper
3 to 4 pieces chicken (thighs, legs, of halved breasts) 1 can (4-ounces) sliced mushrooms, drained
1
⁄3 cup chopped onion 1 bay leaf
1 clove garlic, minced 1 teaspoon Italian seasoning
1 can (14
1
⁄2-ounces) peeled, diced tomatoes salt and ground black pepper to taste
hot cooked spaghetti or other pasta
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down
in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn
chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is
cooked, but not brown. Reduce temperature to ”WARM”. Add remaining ingre-
dients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is
cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce
over spaghetti or other pasta.
S12WN.01.US.OM1_S12WN Manual 11/21/01 12:01 PM Page 12