STEAK BUNS WITH PEANUT SAUCE
Steamed buns are one of my all-time favorite foods because of how soft and sweet they are. These are inspired by some delicious steak buns that I had in Hong Kong a long time ago. They came with an amazing peanut sauce for dunking and I still dream about them.
Provided by Molly Yeh
Time 3h30m
Yield 8 buns
Number Of Ingredients 23
Steps:
- For the meat and marinade: Combine the sambal, honey, curry powder, salt, black pepper, garlic and approximately two-thirds of the coconut milk (make sure you SHAKE WELL before opening the can) in a bowl and whisk together (reserve the remaining coconut milk for the peanut sauce). Submerge the flank steak in the marinade, cover and refrigerate for at least 2 hours and up to overnight.
- For the bun dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix for 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
- Cut eight 3-inch squares of parchment paper. Divide the dough into 8 pieces. Roll each piece into a flat oval, about 6 inches by 3 inches. Brush with sesame oil, fold in half and place on a parchment square. Set the buns in a bamboo steamer 1 inch apart, cover and allow the buns to proof in the steamer in a warm place (or just on the countertop), until doubled in size, 30 to 40 minutes.
- For the peanut sauce: Meanwhile, combine the reserved coconut milk, peanut butter, sambal, jalapeno and soy sauce and whisk until smooth. If the sauce is too thick, add a splash of water. Reserve at room temperature until serving. (If you make it ahead of time, refrigerate the sauce but take out in time for it to come to room temperature before serving, or it will be very thick.)
- Heat a grill or grill pan to medium-high heat.
- Remove the meat from the marinade and brush off any excess. When the grill is very hot, grill the meat to desired doneness, 4 to 8 minutes on each side is good for medium rare, depending on thickness. Let rest for at least 10 minutes so the juices can settle.
- Bring a large pot of water to a boil. Steam the buns over the boiling water until puffy and cooked through, 10 to 12 minutes.
- Slice the meat thinly against the grain. Serve the buns right out of the steamer with the sliced meat, peanut sauce, pickles, extra sambal, cilantro and salt to taste.
PORTOBELLO "PHILLY CHEESE STEAK" SANDWICH
Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably--but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side.
Provided by Katie Webster
Categories Healthy Portobello Mushroom Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
- Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
- Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 34.7 g, Cholesterol 11.7 mg, Fat 8.5 g, Fiber 6 g, Protein 12.4 g, SaturatedFat 3.1 g, Sodium 536.6 mg, Sugar 8.2 g
BACON WRAPPED BEEF TENDERLOIN STEAKS WITH SPINACH AND CHEESE CAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over medium heat, add oil and onion and saute the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat.
- Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.
- Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam side down in pan and cook 2 minutes on each side. Add 2 tablespoons oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side.
- Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness.
- Remove meat from the pan and let it rest. Add 1 tablespoon of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining tablespoon butter and remove skillet from heat.
- Quarter tomatoes lengthwise.
- To serve, set the spinach cakes and steaks beside each other on 2/3 of serving plates and pour sauce evenly over steaks. Scatter a quartered tomato next to spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and pepper and top with chopped chives. Serve plates immediately.
HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY
This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
- Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
- For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
- Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
- Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
- Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.
BLADE STEAKS WITH MUSHROOMS
Categories Beef Mushroom Sauté Kid-Friendly Quick & Easy Low/No Sugar Dinner Vinegar Steak Fall Soy Sauce Gourmet Peanut Free Tree Nut Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.
- Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.
- Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.
- While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.
BUNSTEAKS
These yummy sandwiches on hard rolls have filling with cheese tuna, egg, and vegetables. This is a recipe from my mom. I loved these growing up and they use pretty basic ingredients too. Filling can be frozen for future use so I tend to just make a huge batch and freeze any leftovers. Recipe calls for velveeta but any processed cheese works great. I don't use velveeta myself, I use cheaper brands. I've used hamburger buns instead of hard rolls and those are good too.
Provided by cookncraft
Categories Tuna
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Hard boil the eggs and chop all the vegetables and put in large mixing bowl.
- Cut or break the cheese into small pieces and add that. Drain the can of tuna and add it. Mix the filling.
- Add the mayonnaise and mix it some more.
- Stuff each hard roll with some filling.
- Wrap the filled hard rolls up in aluminium foil.
- Bake at 350 for 25 minutes.
Nutrition Facts : Calories 443.9, Fat 22.5, SaturatedFat 7.8, Cholesterol 95.8, Sodium 1315.9, Carbohydrate 43.2, Fiber 2, Sugar 7.4, Protein 17.2
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