Tag: Quick and Easy

Soy-Butter Beef with Shishito Peppers

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This easy one-pan dish is all about capturing the last bit of summer before the season’s peppers, tomatoes, cucumbers, and stone fruit are gone for another year. Tossed with seared steak and a buttery umami-bomb sauce, these shishito peppers steal the show. Serve with rice for a super satisfying meal.

Ingredients:

For the beef:

  • 1 pound boneless New York strip steak or sirloin, thinly sliced
  • 2 tablespoons cornstarch
  • 2 teaspoons soy sauce
  • 2 teaspoons avocado oil

For the sauce:

  • 1/3 cup soy sauce
  • 1/4 cup oyster sauce
  • 2 teaspoons sugar
  • 1 tablespoon white vinegar
  • 2 teaspoons cornstarch
  • 2 teaspoons black pepper
  • 3 tablespoons avocado oil, divided
  • 6 green onions, white and pale green parts and dark green parts separated, sliced on a diagonal into 1-inch pieces
  • 12 ounces shishito peppers, stems removed, sliced in half on a diagonal
  • 6 garlic cloves, thinly sliced
  • 1 1-inch piece ginger, peeled and finely chopped
  • 2 tablespoons chilled butter, cut into pieces
  • Steamed rice, for serving
  1. Marinate the beef: Toss beef, cornstarch, soy sauce, and oil in a medium bowl until meat is evenly coated. Let sit at least 15 minutes and up to 4 hours ahead. Cover and chill (no need to bring to room temperature before cooking).
  2. Make the sauce: Whisk soy sauce, oyster sauce, sugar, vinegar, cornstarch, black pepper, and 2/3 cup water in a small bowl to combine; set sauce aside.
  3. Heat 1 tablespoon oil in a large heavy saucepan over medium-high. Add half of beef in a single layer, separating clumps as much as possible. Cook, undisturbed, until deep golden brown underneath (meat will be pale on the other side), about 4 minutes. Transfer to a plate, Repeat process with another 1 tablespoon oil and remaining beef.
  4. Heat remaining 1 tablespoon oil in same pan over medium-high. Cook white and pale green onion parts, stirring occasionally, until lightly charred in spots, about 2 minutes. Add shishito peppers, garlic, and ginger and cook, stirring often, until garlic is fragrant, about 45 seconds. Add beef and reserved sauce and cook, stirring occasionally, until sauce thickens slightly, about 2 minutes. Remove pan from heat and add dark green onion parts and butter. Stir vigorously until butter is melted.
  5. Serve beef and shishito peppers alongside rice.

Avocado, Tomato, and Cucumber Salad

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Here’s the world’s easiest (and most satisfying) summer salad for when you’re short on time but need something to go with that barbecue or potluck. Use top-quality produce here for a salad that’s greater than the sum of its parts.

Ingredients:
  • 2 large heirloom tomatoes, washed and cored
  • 1 large avocado, halved, pit removed, and peeled
  • 3 Persian cucumbers
  • 1/2 small red onion
  • 1 garlic clove, grated
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • Salt and pepper
  1. Quarter the heirloom tomatoes and cut them into thin slices, then place in a large bowl. Thinly slice avocado halves and gently add to the bowl. Thinly slice cucmbers and red onion and add to the salad bowl.
  2. Top vegetables with grated garlic, vinegar, parsley, and olive oil, then gently toss to coat. Season to taste with salt and pepper and serve.

Ponzu-Salmon Avocado Toast

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We’re continuing this summer’s basic millennial avocado toast theme with ponzu-salmon avocado toast. Adapted from Bon Appetit, this simple meal is as if sushi met avocado toast and became dinner. It’s easy, it’s delicious, it’s genius.

Ingredients:
  • 1/2 cup mayonnaise
  • 2 teaspoons chili-garlic sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon Meyer lemon juice, plus more
  • 1 Armenian or 3 Persian cucumbers, chopped
  • 1 avocado, chopped
  • 1 tablespoon finely chopped pickled ginger
  • Salt
  • 4 ounces cold-smoked salmon, torn into bite-size pieces
  • 4 slices sourdough bread, toasted
  • Toasted sesame seeds and toasted nori seaweed snacks, for serving
  1. Mix mayonnaise and chili-garlic sauce in a small bowl; set aside.
  2. Mix soy sauce, lime juice, and 1 tablespoon lemon juice in another small bowl; set ponzu sauce aside.
  3. Place cucumbers, avocado, and pickled ginger in a medium bowl; season with salt. Squeeze a little lemon juice and toss gently to combine.
  4. Dip each piece of reserved salmon in ponzu sauce and add to bowl with cucumber mixture; toss gently until just distributed.
  5. Spread some spicy mayonnaise over each piece of toast. Top with salmon mixture and drizzle a small amount of remaining ponzu over. Sprinkle toast with sesame seeds, then crumble seaweed snacks on top.

Banana-Chocolate Overnight Oats

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I’ve been on a make-head breakfast bender, mostly because mornings are hectic and I only have a few minutes to spare. Lately my favorite are these overnight oats, sweetened with bananas and topped with shavings of dark chocolate. A healthy breakfast masquerading as a decadent dessert. Not a bad way to start the day.

This recipe makes enough for two servings, but can easily be doubled (or tripled).

Ingredients:
  • 1 ripe banana
  • 1 teaspoon maple syrup (optional)
  • 1 tablespoon chia seeds
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup rolled oats
  • 1 tablespoon shaved salted dark chocolate, for topping
  1. In a bowl, mash together the banana, maple syrup, and chia seeds with a fork, then stir in the yogurt, milk, and vanilla. Add the oats and mix again. Cover and refrigerate overnight.
  2. To serve, spoon into two bowls and sprinkle half the shaved chocolate on top of each bowl.

Loaded Avocado Toast

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I am the most basic millennial in that I will never, ever tire of avocado toast. Avocado toast with an egg? Check. Avocado toast with chili crisp? Yes. Loaded avocado toast? Always. This version uses sourdough bread topped with radishes, pepitas, and queso fresco, for a Cali-Mex-inspired version of our beloved avocado toast. This makes one toast, so double or triple your quantities depending on how many you’re making.

Ingredients:

  • 1 slice sourdough bread
  • 1 garlic clove, peeled
  • 1/2 avocado
  • 1/2 teaspoon Meyer lemon juice
  • Salt and pepper
  • 2 tablespoons sunflower microgreens or similar sprouts
  • 1 radish, thinly sliced
  • 2 teaspoons pumpkin seeds, toasted
  • 1 tablespoon crumbled queso fresco
  1. Toast the bread until lightly golden brown. Cut the garlic clove in half and rub it all over the toast.
  2. In a bowl, mash the avocado with the lemon juice, salt, and pepper to taste. Spread the mashed avocado onto the toast. Top with the microgreens, radish, pumpkin seeds, and queso fresco.