CARIBBEAN STEAK & PLANTAIN BOWL READY IN 15 MINUTES
Feel the warmth of the island sun without leaving your kitchen. Fragrant rice, sweet plantains, and tasty steak strips make a meal deliciously tropical.
Provided by Chef David Padilla
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare Ingredients and Start Steak Cut plantains into 1/2" dice.Separate steak strips into a single layer and pat dry.Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains, 4-6 minutes.Add plantains and stir occasionally until lightly charred, 2-3 minutes. 2 Finish the Steak Add demi-glace and 1/4 cup water to pan. Stir occasionally until slightly thickened, 1-2 minutes.Add half the hot sauce, 1/4 tsp. salt, and a pinch of pepper and stir to combine. Taste, and add additional hot sauce if desired.Remove from burner. 3 Prepare the Rice For best results, pierce jasmine rice bag a few times with a knife, then break up rice inside the bag. Mix rice with 1 Tbsp. water in a microwave safe bowl. Cover with a damp paper towel. Microwave until warm, 2 minutes, stirring once halfway through.Stir in seasoning blend until combined. 4 Finish the Dish Plate dish as pictured on front of card, topping rice with steak strips and plantains and garnishing with queso fresco (breaking apart with your hands if needed). Bon appétit!
Nutrition Facts :
FRIED PLANTAINS WITH SWEET HEAT
Steps:
- In a bowl, combine the juice of 1/2 of lime, sweet chili sauce, mustard, horseradish and vinegar. Set aside.
- Heat 1/2-inch of oil in 12-inch heavy pan.
- Cut plantain on diagonal into 1-inch thick pieces, remove peel.
- When oil is hot, add the plantains and fry both sides until golden.
- Drain on paper bag, and sprinkle with salt, and minced garlic. With a flat bottomed, heat proof, glass bowl, smash plantains evenly flat, embedding garlic into them. Return to hot oil and fry until dark golden brown. Remove, drain again on a paper bag, adding more coarse salt, to taste, the red pepper flakes, the cayenne pepper and a squeeze of lime.
- Serve while hot with sweet heat sauce.
SESAME STEAK STIR-FRY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl. Add the steak and toss.
- Heat a large skillet over high heat; add 2 teaspoons sesame oil. Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes. Add the carrots and 1/4 cup water; cook, stirring, until the water evaporates and the vegetables are tender, 2 to 3 minutes. Transfer to a bowl; wipe out the skillet.
- Heat the remaining 2 teaspoons sesame oil in the skillet over medium-high heat. Add the ginger and jalapenos; stir-fry 30 seconds. Transfer the steak to the skillet using a slotted spoon; stir-fry until browned, 2 to 3 minutes.
- Add the steak marinade back to the skillet and cook, stirring, until thick, about 2 minutes. Return the vegetables to the skillet and heat through. Serve over rice.
STEAK STIR-FRY
No one would guess this elegant entree is a snap to prepare at the last minute. To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger. -Janis Plourde, Smooth Rock Falls, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.
Nutrition Facts : Calories 266 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1484mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
STIR-FRIED STEAK AND VEGGIES
There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.
Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
PLANTAIN STIR FRY
Make and share this Plantain Stir Fry recipe from Food.com.
Provided by Pavithra Mahesh
Categories Low Protein
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Peel the skin off from the plantain.
- Cut plantain into thin round pieces,put them in water to avoid discoloration.
- Now heat some vegetable oil in a pan.Add some mustard seeds,allow them to splutter.
- Now add plantains, chili powder ,ground black pepper,turmeric,salt,coriander and cumin powder.
- saute them until all the plantains are completely coated with the masala.
- now add little water(may be 1/4 cup).
- Cover the pan,with a lid.
- allow it to boil until the water is completely absorbed,saute them every now and then until the plantains are crispy.
- Garnish with chopped cilantro,Enjoy them with hot rice :).
Nutrition Facts : Calories 115.7, Fat 0.6, SaturatedFat 0.2, Sodium 592.5, Carbohydrate 29.8, Fiber 2.6, Sugar 13.5, Protein 1.4
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