GINGER-LIME CHICKEN WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
- Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
- Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
- Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.
Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 797 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams
AROMATIC NOODLES WITH LIME PEANUT SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 45m
Yield 6 servings (1 serving: 1c pasta, 1c veg., 2.5tbs sauce)
Number Of Ingredients 14
Steps:
- Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
- Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
- Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.
SOBA NOODLE AND STEAK SALAD WITH GINGER-LIME DRESSING
Soba, which are buckwheat noodles common in Japanese cooking, work well for a weeknight meal: They take just a few minutes to cook and can be served warm or at room temperature (which means they make great leftovers). Hanger steak is quickly seared in a drizzle of oil, and once done, the bok choy is cooked in the residual fat left behind, leaving you with one less pan to wash. This flexible dish also works well with seared or grilled shrimp or chicken. Shredded cabbage or tender broccolini could also be swapped in for the bok choy. Soft herbs like basil or cilantro would also be nice. The only thing you need to round out this meal is wine, preferably chilled and pink.
Provided by Colu Henry
Categories dinner, for two, lunch, weekday, meat, noodles, salads and dressings, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cook soba noodles according to package instructions. Rinse under cold water, drain well and set aside. Meanwhile, in a medium bowl, whisk together the soy sauce, lime juice, ginger, sesame oil and brown sugar; set aside.
- Season the steak well with salt and pepper. Heat a large cast-iron pan over medium-high until very hot, 2 to 3 minutes. Add the canola oil and when it shimmers, add the steak and cook, undisturbed, until it begins to get crisp and golden on the outside, 3 to 4 minutes. (If you are using skirt steak, you may need to cut it into 2 or 3 pieces to fit in the pan, then cook for 2 to 3 minutes.) Flip and finish cooking, about 3 minutes more for medium-rare. Set aside and allow the steak to rest while you prepare the rest of the salad.
- Turn heat to medium and add the bok choy. Season with salt and pepper and cook, stirring frequently, until it begins to brown and char in spots, 2 to 3 minutes, adding another teaspoon or so of oil if needed to help if the pan is too dry. Remove from the heat.
- In a large bowl, toss the soba noodles, carrots, radishes (if using) and half the scallions. Drizzle with the ginger-lime dressing to taste and divide among plates or in serving bowls. Thinly slice the steaks against the grain and top each portion with some of the steak and the bok choy. Scatter the remaining scallions and the mint over top and season with flaky salt, if desired. Serve with any leftover dressing in a small bowl to be passed at the table.
GINGER-LIME DIPPING SAUCE AND WARM BEEF ON COOL NOODLES
An edited version of Mai Pham's recipe from The Best of Vietnamese & Thai Cooking (pp. 34 and 184). Gather you ingredients for the prep. The cook time goes quickly.
Provided by gailanng
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the Dipping Sauce: Place the garlic, chilies, chili paste, and ginger in a mortar and pound into a paste. Transfer to a mixing bowl and add the remaining ingredients and mix until well blended. Transfer to a glass jar and cover with a tight lid. If refrigerated the sauce will keep up to 3 weeks.
- Combine all salad ingredients and toss gently. Place about a cup of the salad mixture in individual pasta bowls. Top each with about two cups of the noodles. Set the prepared noodle bowls aside.
- Combine the beef, lemon grass, fish sauce, soy sauce, and sugar in a mixing bowl and set aside.
- Heat the oil in a large nonstick fry pan over high heat. Add the garlic ad onion and stir-fry for 30 seconds. Remove beef from marinade and stir-fry until just done, 3 to 4 minutes. Remove from heat.
- Divide the beef topping among the prepared bowls and garnish each with peanuts and cilantro. Invite each guest to drizzle on 3 to 4 tablespoons of the dipping sauce. Have them toss the noodles several times with chopsticks to blend the ingredients.
Nutrition Facts : Calories 413.7, Fat 11, SaturatedFat 1.5, Sodium 491.8, Carbohydrate 73.8, Fiber 4.2, Sugar 18.4, Protein 7.2
GINGER-LIME BEEF STIR-FRY
Make and share this Ginger-Lime Beef Stir-Fry recipe from Food.com.
Provided by SharleneW
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse, stem and seed bell pepper; trim and discard white veins.
- Cut pepper into strips about 1/4 inch wide and 2 inches long.
- Rinse beef and pat dry.
- Cut across the grain into 1/16 to 1/8-inch thick slices, then cut slices into bite-size pieces.
- Pour oil into a large nonstick frypan or wok over high heat.
- When oil is hot, add bell pepper and stir just until tender-crisp to bite, about 3 minutes.
- Pour from pan into a bowl.
- Add beef to pan over high heat and stir just until no longer pink, about 2 minutes.
- With a slotted spoon, transfer meat to bowl with pepper.
- To meat juices in pan, add lime juice, honey, hoisin sauce, soy sauce, ginger, and chili flakes.
- Boil over high heat, stirring often, until mixture is reduced to about 1/3 cup, 5 to 6 minutes.
- Pour beef and bell pepper back into pan and stir until hot, about 30 seconds.
- Spoon stir-fry onto a serving platter or individual plates and sprinkle with cilantro.
GINGER BEEF TATAKI WITH LEMON-SOY DIPPING SAUCE
Categories Beef Ginger Roast Dinner Lunch Spring Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes.
- Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool.
- Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade. Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day. Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes. Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.
LIME DIPPING SAUCE
I got this recipe from Taste Of Home Magazine. It's great with onion rings, french fries, just about anything. Wonderful flavor...and very quick to make.
Provided by crazycookinmama
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine sauce ingredients.
- Chill for 15 minutes.
ASIAN MEATBALLS WITH SPICY LIME DIPPING SAUCE
This is a Rachael Ray recipe. I use what I have on had and leave out the food processor step. She also cooks the meatballs in oil while I bake them at 350 for 20 minutes. I'm posting the recipe as she did. I served mine on a bead of sesame noodles (recipes are on zaar) with dipping sauce on the side. This was so good.
Provided by jrusk
Categories Meat
Time 15m
Yield 24 meatballs, 24 serving(s)
Number Of Ingredients 13
Steps:
- In the bowl of a food processor, combine the scallions, half of the ginger, the bell pepper, half of the chile pepper, the garlic, the 3 tablespoons of soy sauce, the cilantro leaves and the lime zest. Pulse for 30 seconds, scrape down the bowl and process 1 minute more, or until finely ground. Add the meat and process until well combined, about 30 seconds more. Roll the meat into 24 balls the size of walnuts.
- Preheat a large nonstick skillet over medium heat and add the vegetable oil. Add the meatballs and don't move them until they are brown on 1 side, about 2 minutes. Turn the meatballs and continue to cook, browning them on all sides, until cooked through, 2 to 3 minutes more.
- While the meatballs cook, make the dipping sauce. In a bowl, combine the remaining ginger and chile pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning; if it's too salty, add another drizzle of honey. Place the finished meatballs on a serving platter, with toothpicks on the side. Serve with the spicy lime dipping sauce.
- Note: I've made these without the bell pepper, chile and cilantro and they are still flavorful and delicious.
Nutrition Facts : Calories 67.4, Fat 4.8, SaturatedFat 1.4, Cholesterol 12.7, Sodium 364.1, Carbohydrate 2, Fiber 0.3, Sugar 1, Protein 4.4
GINGER BEEF TATAKI WITH LEMON-SOY DIPPING SAUCE
From Bon Appétit, April 2000. We prefer this rare rather than medium rare, so we cook it much less than 35 minutes in the oven. Check often with the thermometer for the right level for you. Serve with Lemon-Soy Dipping Sauce #229523.
Provided by AmandaInOz
Categories Meat
Time 5h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes.
- Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool.
- Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade.
- Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day.
- Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes.
- Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.
Nutrition Facts : Calories 534.2, Fat 35.4, SaturatedFat 12.6, Cholesterol 129.9, Sodium 1161.7, Carbohydrate 13.3, Fiber 2.4, Sugar 5.5, Protein 41.1
GINGER-LIME DIPPING SAUCE
Steps:
- In a small bowl, combine the ginger, lime juice, and sugar and stir to dissolve the sugar. Taste and adjust the flavors with more lime juice or sugar as needed. The ginger and lime should both be prominent, but not to the point that they make you wince and pucker. Add the fish sauce, starting out with 2 tablespoons and adding more as your palate dictates. Set aside for 30 minutes to let the ginger bloom before serving.
- Put the sauce on the table so that diners can serve themselves, or divide among individual dipping sauce bowls. It may be prepared 2 to 3 hours in advance and left at room temperature until serving.
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