Thai Beef with Basil

Where I grew up there was no such thing as Italian food or Chinese food unless it was in a can.  Thai?  I don't think so.  But I do have the south Texas requirement of heat in my foods.  So, I love this simple but flavorful recipe.  Serves 4

Photo by Hirsheimer and Hamilton

ingredients

• 2 tablespoons vegetable oil, divided
• 6 garlic cloves, thinly sliced
• 2 red chiles, thinly sliced, seeded for less heat if desired, divided
• 1 pound ground beef
• Kosher salt, freshly ground pepper
• 1/2 cup low-sodium chicken broth
• 3 cups fresh basil leaves, divided
• 2 medium carrots, julienned or coarsely grated
• 2 scallions, thinly sliced
• 4 tablespoons fresh lime juice, divided
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 1 teaspoon sugar
• Steamed rice and lime wedges (for serving)

preparation

Heat 1 tablespoon oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.

Toss carrots, scallions, 1 tablespoon lime juice, and remaining chile, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.

Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in another small bowl until sugar dissolves.

Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.

Per serving: 240 calories, 12 g fat, 2 g fiber

Spaghetti Carbonara

If you're watching your carbs or weight or cholesterol, then this dish ain't for you.  But oh girlfriend, this is one good dish.  Easy to make and great for that first meal with the new guy.

Photo by Todd Coleman

SERVES 4

INGREDIENTS

3 tbsp. extra-virgin olive oil
4 cloves garlic, peeled and crushed
10 oz. pancetta, cut into ½″-long x ¼″-square strips
⅔ cup white wine
1 lb. dried spaghetti
⅔ cup finely grated Parmesan
¼ cup finely grated pecorino Romano
2 tbsp. finely chopped parsley
2 eggs
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Heat oil in a 12″ skillet over medium-high heat. Add garlic, and cook until golden, about 1 minute. Remove and discard garlic. Add pancetta, and cook until edges are crisp, about 6 minutes. Add wine, and cook until thickened, about 3 minutes. Remove from heat.

2. Bring a pot of salted water to a boil. Add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving ¼ cup pasta water. In a large bowl, whisk together Parmesan, pecorino, parsley, and eggs; while whisking constantly, slowly drizzle in reserved pasta water until smooth. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine, and serve immediately. 

Cream of Tomato Soup

Of course you can buy it in a can.  But it is so loaded with salt, it's really not that good for you.  If sodium is a concern, with the bacon, you can now buy low sodium bacon.  Eat with a grilled cheese sandwich.  How much more American can that get?

Photo by Todd Coleman

SERVES 4–6

INGREDIENTS

4 slices thick-cut bacon, finely chopped
2 tbsp. unsalted butter
4 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
3 tbsp. tomato paste
1 tbsp. flour
4 cups chicken stock
2 sprigs thyme
1 bay leaf
1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, croutons, and finely chopped chives, to garnish

INSTRUCTIONS

Heat bacon in a 4-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes. Add flour, and cook, stirring until smooth, about 2 minutes more. Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes. Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.

Pork and Mushroom Stir Fry

My husband loves stir fry and I love it because it is so easy.  Instead of the cubanelle  peppers, you can substitute jalapenos.

Photo by Ariana Lindquist

SERVES 4

INGREDIENTS

FOR THE SAUCE:
6 tbsp. chicken stock
3 tbsp. dry sherry
3 tbsp. soy sauce
1 1/2 tbsp. oyster sauce
1 tbsp. cornstarch
1 tbsp. toasted sesame oil
3/4 tsp. sugar

FOR THE STIR-FRY:
12 oz. pork tenderloin, very thinly sliced crosswise
3 tbsp. cornstarch
1 tbsp. dry sherry
1/4 tsp. kosher salt
1/4 tsp. ground white pepper
1 egg white

Canola oil, for frying
8 oz. shiitake mushrooms, thickly sliced
1/2 cup sliced water chestnuts
2 cubanelle peppers, seeded and cut into 1 1/2″ pieces
2 red bell peppers, seeded and cut into 1 1/2″ pieces
4 cloves garlic, minced
1 1″ piece ginger, minced
Cooked rice, for serving

INSTRUCTIONS

1. Make the sauce: Whisk together stock, sherry, soy sauce, oyster sauce, cornstarch, oil, and sugar in a small bowl; set aside.

2. In a bowl, toss together pork, cornstarch, sherry, salt, pepper, and egg white; let sit for 30 minutes, and then drain. Pour oil to a depth of 2" in a 14" wok or high-sided skillet over medium-high heat, heat oil in a 14″ wok or high-sided skillet over medium-high heat until a deep-fry thermometer reads 300°; add pork and fry, stirring gently constantly, until it turns white, about 45 seconds. Using a slotted spoon, transfer pork to a large colander set over a bowl to drain. Heat oil to 350°; add shiitakes, chestnuts, and both peppers to oil and fry, stirring often, until crisp—tender, about 30 seconds. Using a slotted spoon, transfer to colander with pork; set aside.

3. Discard all but 1 tbsp. oil, and return wok to high heat; add garlic and ginger, and cook, stirring, until fragrant, about 10 seconds. Add sauce and cook, stirring, until thickened, about 20 seconds. Return pork and vegetables to wok and toss until well coated. Transfer to a serving platter and serve with rice.

Pepper Pot Stew

It's that time of year...cold outside and you need something warm inside.  Enjoy this great stew that originated in the Caribbean...

Photo by Tod Coleman

SERVES 10

INGREDIENTS

12 oz. pork shoulder
12 oz. beef shoulder
Kosher salt, to taste
2 tbsp. canola oil
4 cloves garlic, finely chopped
1 medium white onion, roughly chopped
¼ habanero chile, stemmed, seeded, and chopped
1 lb. taro root, cassava, or potatoes, peeled and cut into ¼″ cubes
1 cup chopped scallions
16 cups beef stock
1 tbsp. ground allspice, preferably freshly ground
1 tbsp. freshly ground black pepper, plus more to taste
1 tsp. chopped fresh thyme
2 bay leaves
1 lb. collard greens, rinsed and chopped

INSTRUCTIONS

1. Place pork and beef in a bowl; rub heavily with salt; let sit at room temperature for 1 hour. Rinse meat, dry with paper towels, and cut into ¼″ cubes. Heat oil in an 8-qt. saucepan over medium-high heat. Working in batches, add pork and beef; cook until browned, about 10 minutes.

2. Add garlic, onion, and habanero; cook until soft, about 10 minutes. Add taro and scallions; cook until beginning to soften, about 5 minutes. Add stock, allspice, pepper, thyme, and bay leaves; boil. Reduce heat to medium; cook until meat and taro are tender, about 30 minutes. Add collard greens; cook until wilted, about 10 minutes. Season with salt and pepper. 

Baked Gnocchi with Chicken

Listen up.  Unless you REALLY like to make things difficult, because it's, like a challenge for you, then go ahead and make your own gnocchi.  What's gnocchi?  It's boiled potatoes that are mixed with flour and then rolled into little thumb shaped dough.  It's not easy to make.  I was fool enough to try.  Particularly when you can but some ready made, in either the frozen food area or refrigerated area of your local grocery store.  With this dish, you're getting potatoes and chicken and spinach.  One dish baby.  Serves 4



Ingredients
1 tablespoon extra-virgin olive oil
8 ounces white mushrooms, sliced (about 4 cups)
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup low-sodium chicken broth
1/4 teaspoon freshly grated nutmeg
1/2 rotisserie chicken, skin removed, meat shredded (about 2 cups)
1 17.5-ounce package potato gnocchi
1 1/2 cups loosely packed baby spinach
1/4 cup grated parmesan cheese (about 1 ounce)
Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.

Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.

Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

Per serving: Calories 598; Fat 35 g (Saturated 16 g); Cholesterol 177 mg; Sodium 984 mg; Carbohydrate 32 g; Fiber 2 g; Protein 39 g

Photograph by Antonis Achilleos



Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/baked-gnocchi-with-chicken-recipe/index.html?oc=linkback

Sloppy Joe Baked Potato

Don't look at the fat and calorie count...DON'T DO IT!  Enjoy yourself for once.  Do they still have those potato bar restaurants?  Serves 4





Ingredients
4 russet potatoes
2 tablespoons unsalted butter
1 small onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 pound 93 percent lean ground turkey
Kosher salt and freshly ground pepper
1/2 cup ketchup
1/3 cup sweet chili sauce
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/2 cup shredded low-fat cheddar cheese (about 2 ounces)
Directions
Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave until tender, turning once, about 15 minutes. Set aside.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Add the turkey and 1/4 teaspoon each salt and pepper; cook, breaking up the meat with a wooden spoon, until no longer pink on the surface, about 5 minutes. Stir in the ketchup, chili sauce, 1/2 cup water, the chili powder and garlic powder; continue cooking until the meat is cooked through, 3 to 5 more minutes.

Split the baked potatoes open lengthwise, dot with the remaining 1 tablespoon butter and gently fluff the flesh with a fork. Top with the turkey mixture and sprinkle with the cheese while still hot.

Per serving: Calories 494; Fat 15 g (Saturated 7 g); Cholesterol 87 mg; Sodium 1,295 mg; Carbohydrate 61 g; Fiber 4 g; Protein 32 g

Photograph by Antonis Achilleos



Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/sloppy-joe-baked-potatoes-recipe/index.html?oc=linkback

Spaghetti with Pancetta and Chickpeas

Talk about easy and good for you... Could be vegetarian if you leave out the pancetta.  Nah. Don't scrimp on the cheese...Serves 4



Ingredients
Kosher salt
12 ounces spaghetti
3 ounces pancetta, diced
1/4 cup extra-virgin olive oil, plus more for drizzling
5 cloves garlic, thinly sliced
1 red jalapeno pepper, seeded and thinly sliced
1 15-ounce can chickpeas, drained and rinsed
1 bunch parsley, roughly chopped (about 1 cup loosely packed)
Freshly ground pepper
1/2 cup grated parmesan or grana padano cheese (about 2 ounces), plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.

Meanwhile, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels.

Add the olive oil, garlic and jalapeno to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute. Add the chickpeas and cook, lightly smashing them with the back of a spoon, until slightly golden, about 4 minutes. Stir in the parsley and season with salt and pepper.

Add the pasta, pancetta and parmesan to the skillet along with the reserved cooking water; toss to combine. Season with salt and pepper. Divide among bowls, drizzle with more olive oil and top with more parmesan.

Per serving: Calories 743; Fat 33 g (Saturated 10 g); Cholesterol 42 mg; Sodium 370 mg; Carbohydrate 83 g; Fiber 8 g; Protein 27 g

Photograph by Antonis Achilleos


Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-with-pancetta-and-chickpeas-recipe/index.html?oc=linkback

Steamed Salmon with Leeks, Shiitake, and Soy

Easy easy easy and delicious....I only use wild caught salmon but if you're into price, then use Atlantic.  It doesn't have the nutritional value as wild caught, but you ain't eating red meat! Serves 4

• 4 6-oz. boneless, skin-on salmon fillets (about 1-1/2 inches thick; preferably wild-caught)
• 1/8 tsp. crushed red pepper flakes
• Kosher salt and freshly ground white or black pepper
• 1 Tbs. minced garlic (from 3 medium cloves)
• 1/2 cup halved and very thinly sliced leeks (white part only), rinsed (from 1 large)
• 2-1/2 oz. shiitake mushrooms (about 8 medium), stemmed and thinly sliced (about 1 cup)
• 1 Tbs. peanut oil
• 2 tsp. Asian sesame oil
• 1 Tbs. soy sauce
• 1 Tbs. chopped fresh flat-leaf parsley

Rinse the salmon and pat completely dry. Put the fillets skin side down in a shallow, 9-inch-wide, heatproof bowl or baking dish and let sit at room temperature for about 15 minutes.

Sprinkle the salmon with the red pepper flakes, 1/2 tsp. salt, and 1/8 tsp. pepper, and then sprinkle with the garlic, leeks, and mushrooms, in that order.

Add enough water to a 14-inch flat-bottom wok (preferably well-seasoned carbon steel) to measure 3/4 inch deep.

Put a 12-inch bamboo steamer in the wok. Cover the steamer and bring the water to a boil over high heat. Uncover, and then carefully set the bowl of salmon in the steamer. Cover the steamer and steam until the fish is just cooked through, 8 to 10 minutes. Check the outer pieces of salmon for doneness first by poking the thickest part with a chopstick or fork to see if it flakes. Using a spatula, transfer the outer pieces to a serving platter and continue to cook the inner two pieces for another 1 to 2 minutes, if necessary. Carefully remove the bowl from the wok and transfer the remaining salmon and any accumulated juice to the platter.

TIP:

If you don’t have a bamboo steamer, set a round metal rack with legs at least 1-1/4-inches high (so it’s elevated above the water) in the wok, put the bowl of salmon on the rack, and then cover the wok with its lid.

In a small skillet, heat the peanut and sesame oils over medium-high heat until hot but not smoking. Drizzle the salmon with the soy sauce, and then carefully pour the hot oil mixture over the fish—it’s likely to crackle and splatter a bit. Garnish with the parsley and serve immediately.

Serving Suggestions

Serve with Triple-Sesame Jasmine Rice.

nutrition information (per serving): 
Calories (kcal): 350; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 3; Protein (g): 39; Monounsaturated Fat (g): 7; Carbohydrates (g): 5; Polyunsaturated Fat (g): 7; Sodium (mg): 560; Cholesterol (mg): 105; Fiber (g): 1;

PHOTO: SCOTT PHILLIPS

Tilapia with Cilantro-Walnut Pesto

I'm not a big fan of tilapia.  But for those who might be on a budget, this is a great fish.  Just make sure the tilapia is farmed in clean waters and is not from Asia. You could substitute a good catfish if you wish.  Serves four.

• 1-3/4 cups lightly packed fresh cilantro sprigs
• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 3 Tbs. toasted chopped walnuts
• 1 lemon, half squeezed to yield 1-1/2 Tbs. juice, half cut into wedges
• 1 medium clove garlic
• Kosher salt and freshly ground black pepper
• 4 tilapia or other firm white fish fillets (about 1 lb. total)
• 2 Tbs. unsalted butter

In a mini food processor or blender, combine the cilantro, 1/4 cup of the oil, the walnuts, lemon juice, garlic, 1/4 tsp. salt, a few grinds of pepper, and 3 Tbs. water. Process until mostly smooth; set aside.

Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat the remaining 1 Tbs. oil and 1 Tbs. of the butter in a 12-inch nonstick skillet over medium heat until the butter melts and its foam subsides. Cook 2 of the fillets, turning once, until browned and just cooked through, about 4 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining fish and 1 Tbs. butter, adjusting the heat as necessary.

Serve the fish with the pesto and lemon wedges.

nutrition information (per serving): 
Calories (kcal): 350; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 7; Protein (g): 24; Monounsaturated Fat (g): 15; Carbohydrates (g): 2; Polyunsaturated Fat (g): 5; Sodium (mg): 270; Cholesterol (mg): 70; Fiber (g): 1;

Sloppy Tacos

I love tacos and I love sloppy joe's.  So why not combine the two.  Just another way to twist two familiar recipes.  Serves 6

INGREDIENTS

LIME SOUR CREAM

• 1 cup sour cream
• 1 Tbsp. finely grated lime zest
• ¼ cup fresh lime juice
• 2 Tbsp. chopped fresh cilantro
• 1 Tbsp. unseasoned rice vinegar
• Kosher salt

FILLING AND ASSEMBLY

• 2 Tbsp. olive oil, divided
• 2 lb. ground beef chuck
• 1 small yellow onion, chopped
• 6 garlic cloves, finely chopped
• 1 14-oz. can whole peeled tomatoes
• 1 12-oz. bottle tomato-based chili sauce (such as Heinz)
• ¼ cup Worcestershire sauce
• 3 Tbsp. ancho chile powder or chili powder
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. brown sugar
• 1 Tbsp. ground cumin
• 12 crisp taco shells, warmed
• Shredded Wisconsin cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving)

LIME SOUR CREAM

• Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.

FILLING AND ASSEMBLY

• Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 Tbsp. oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.
• Preheat oven to 400°. Add tomatoes to skillet; cook, breaking up with a spoon, until thickened, 8–10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10–12 minutes. Spread in a 13x9x2” baking dish; bake until a crust forms, 30–40 minutes. Serve filling in shells with toppings.
  
  
  

NUTRITIONAL INFORMATION

• Calories (kcal) 560
• Fat (g) 25
• Saturated Fat (g) 9
• Cholesterol (mg) 110
• Carbohydrates (g) 46
• Dietary Fiber (g) 8
• Total Sugars (g) 16
• Protein (g) 36
• Sodium (mg) 1380

Braised Halibut with Leeks, Mushrooms and Little Neck Clams

I made this last nigh for dinner and it was excellent.  I made a few small changes.  I served it with the black rice I blogged about earlier and I reduced the broth to 2 cups instead of three. Plus I added a cup of cherry tomatoes cut in half.  I added them when I braised the leeks and mushrooms.  Since I served it over the rice, having it too soupy didn't seem appealing to me.

Ingredients:

Serves 4

What You'll Need

4 oz. (½ cup) unsalted butter

½ lb. oyster or hen of the woods mushrooms, thinly sliced (about 4 cups)

3 large leeks, white and light-green parts only, thinly sliced (about 4 cups)

Kosher salt and freshly ground black pepper

3 cups lower-salt chicken broth

4 skinless Pacific halibut fillets (about 4 oz. each)

16 to 24 small clams, such as Manila or littlenecks, scrubbed

1 Tbs. finely chopped fresh flat-leaf parsley

1 cup cherry tomatoes cut in half (optional)

Melt the butter over medium heat in an 11- or 12-inch straight-sided sauté pan with a lid. Add the mushrooms and leeks (and tomatoes if using) and season lightly with salt and pepper. Cook gently, stirring occasionally, until softened but not browned, 7 to 8 minutes. Add the broth, raise the heat to medium high, and bring to a boil.
Season the halibut with salt and pepper. Nestle the fish and clams among the vegetables in the skillet. Bring the broth back to a boil, cover tightly, and reduce the heat to low. Cook gently until the fish is just cooked through and the clams have opened, about 7 minutes. If all of the clams are not open, remove the fish and the open clams and continue cooking until the remaining clams open, another 2 to 3 minutes. Discard any clams that haven’t opened by this time.
Serve the fish in warmed shallow soup bowls, topped with leeks and mushrooms, surrounded by clams and broth, and sprinkled with chopped parsley.

serving suggestions

To make it a complete meal, serve with a green side salad and Steamed Jasmine Rice. 

nutrition information (per serving):
Calories (kcal): 480; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 15; Protein (g): 40; Monounsaturated Fat (g): 7; Carbohydrates (g): 17; Polyunsaturated Fat (g): 2.5; Sodium (mg): 460; Cholesterol (mg): 125; Fiber (g): 3;

Sesame Stir Fried Beef with Sugar Snap Peas

I made this this evening for dinner.  I mainly make chicken or seafood stir fries but since this uses flank/flatiron steak, I deemed it OK (cost, ya know?)  I also cut back on the oil.  The meat cut used is a little fatter than some so you don't need to add in any more oil after stir frying the beef.  I also used the minced ginger in the "squeeze" bottle tube.  If I buy fresh ginger, it always ends up going bad in the fridge.  So, in this recipe, I just squeezed in about a tablespoon to two.  Depends on how you like ginger.  Also the hot sauce used wasn't enough for me.  So I ended up using some wasabi paste add heat.  Or just increase the chili sauce.  Watch out for the sodium!  I also had some baby bok choy in the fridge and chopped it up to add another layer of flavor.  Serves 4

1 lb. flank steak or skirt steak, cut into thin strips 
1 Tbs. plus 1 tsp. reduced-sodium soy sauce 
1 Tbs. plus 1 tsp. Asian sesame oil 
Kosher salt 
1 Tbs. ketchup 
2 tsp. rice vinegar 
1 tsp. granulated sugar 
1 tsp. Asian chili sauce (like Sriracha) 
2 tsp. sesame seeds, toasted 
3 Tbs. canola or peanut oil 
3 Tbs. finely chopped ginger 
10 oz. sugar snap peas, ends trimmed 
1 tsp. cornstarch 

---

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.
Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

serving suggestions

Keep it simple: serve with steamed rice.

Compliments of Fine Cooking magazine.