Steak, Mushroom, & Brussels Sprout Stir-Fry

This is the newest recipe in my growing index of stir-fry dishes. Tender slices of skirt steak and mushrooms get paired with shredded brussels sprouts and tossed in a yummy brown sauce. It's inspired by a recent recipe in Bon Appetit, but with more veggies since I'm still trying to get back on track from Vegas. It's almost like a warm Asian salad with the slightly-crisp brussels sprout leaves making up more than half the dish. I found that it was fully satisfying without any accompanying rice, but if you are trying to stretch it to feed more people (or just love rice) you could certainly serve some on the side. As with all stir-fries, this meal cooks in just a few minutes so it's important to prep everything in advance so that the ingredients can be added quickly while cooking. Leftovers reheat easily for a second lunch or dinner the next day.


Related Recipes:
- Beef & Eggplant Stir-Fry
- Thai Stir-Fried Brussels Sprouts
- Beef, Mushroom, & Snow Pea Stir-Fry


Steak, Mushroom, & Brussels Sprout Stir-Fry:

• Heat 2 tbsp. canola oil in a large wok over very high heat.
• Once oil is nearly smoking, add in 1 lb. thinly sliced brussels sprouts, 6 diced scallions, and 8 oz. thinly sliced mushrooms.
• Cook vegetables for 4-6 minutes, or until softened and caramelized in some places.
• Remove vegetables to a plate and return the empty wok to the heat.
• Add in 1 tbsp. more oil and then add in 1 tbsp. matchstick-sized pieces of ginger, 2 tbsp. minced garlic, and 1 minced Fresno chile.*
• Cook for 30 seconds, or until fragrant but not brown, then add in 3/4 lb. thinly sliced skirt steak.**
• Cook for 3-4 minutes, or until meat is brown, then add in the vegetables.
• Meanwhile, whisk together 3 tbsp. soy sauce, 3 tbsp. oyster sauce, 1 tbsp. rice vinegar, and a pinch of sugar in a small bowl.
• Pour sauce into the wok and toss to combine.
• Cook for 2 minutes, or until sauce has thickened and coated the meat and vegetables.
• Divide onto plates and serve.

Serves four

*I left in most of the seeds for extra heat. If you want it even spicier you can use a hotter chile.

**Slice steak very thinly across the grain to keep it tender. Can substitute with flank steak.

Red Curry Fish with Cilantro & Peanuts

I absolutely love Thai food and came up with this dish as a tweak on my classic coconut curry recipe (seen here and here). A simple broth is made out of a few pantry ingredients (no need to make your own curry paste) that the fish poaches in. I like rockfish for its neutral flavor and flaky texture and because it holds up well once its been cooked. The chopped peanuts add a satisfying crunch that I think is necessary in any fish dish that doesn't have a crispy skin. It's a fast, healthy, and flavorful meal that will spice up your average weeknight.


Related Recipes:
- Thai Curry Chicken Drummettes
- Thai Chicken Curry
- Shrimp in Thai Curry Sauce


Red Curry Fish with Cilantro & Peanuts:

• Add 2 heaping tsp. red curry paste* to a skillet over medium heat and stir until fragrant, about 1 minute.
• Whisk in 1 c. chicken stock** and one 14 oz. can of light coconut milk until paste dissolves.
• Add in 2 tsp. fish sauce, a pinch of sugar, a pinch of salt, and a very small pinch of cayenne pepper.***
• Let sauce simmer for 5-10 minutes, or until slightly reduced.
• Season 3/4 lb. boneless skinless rockfish fillets**** with salt and nestle into the curry sauce.
• Cover pan with a lid and cook for 6-8 minutes, or until fish is opaque and flakes easily.
• Remove the fish from the sauce and divide onto plates. Stir the juice of 1 lime into the sauce and check for seasoning.
• Pour sauce over the fish, then sprinkle each plate with 1 tbsp. minced cilantro and 1 tbsp. chopped roasted peanuts.

Serves two

*Available in the Thai/Asian aisle of most grocery stores.

**Or fish stock or clam juice. I like chicken stock for its neutral flavor.

***If you want it spicy. Some curry pastes might already be very spicy.

****About 3-4 fillets. You can substitute with any other thin, flaky whitefish.

Cauliflower & Pancetta Shells

Few weeks go by without an easy pasta dish for dinner and this one is my latest favorite. Just a few ingredients create a hearty, healthy meal that feeds a crowd. The cauliflower gets cooked in a big skillet and then most of it gets pureed to a smooth sauce that looks and tastes deceptively creamy despite having no dairy. It reminds me of a healthier riff on the kid-favorite white cheddar shells. It's amazing how far a little pancetta goes in adding flavor, although you could omit it and keep it vegetarian (just make sure you season it well or add a little more Parmesan to make up for the lower salt content). The head of cauliflower that I got at my farmers market was enormous, so you might need two smaller heads to yield that same amount I used. Leftovers taste great too - just add a little liquid before reheating to keep it from drying out.


Cauliflower & Pancetta Shells:

• Dice 1/3 lb. pancetta* and place in a large, hot skillet.
• Cook pancetta for 5-8 minutes, or until most of the fat has rendered and the meat has browned and crisped.
• Remove the pancetta and set aside, leaving the fat in the pan.
• Add in 1 diced onion and cook for 3-4 minutes, or until softened.
• Add in the diced florets from 1 very large** head of cauliflower, 1/2 tbsp. fresh thyme leaves, salt, and pepper.
• Cook for another 5-10 minutes, or until cauliflower is very tender.
• Meanwhile, bring a large pot of water to a boil, season generously with salt, and add 1 lb. of small pasta shells.
• Cook pasta until nearly al dente, then drain.
• Place 3/4 of the cauliflower and onion mixture in a blender with 1/2 c. chicken stock and puree until smooth.
• Check for seasoning and add more stock as needed to thin the sauce.
• Add the pasta to the skillet and stir in the puree. Toss to combine and add in 1/4 c. grated Parmesan cheese.
• To serve, divide pasta onto plates and sprinkle with pancetta.

Serves four - six

*Or bacon. Place the meat in the freezer for 10 minutes before chopping to make things easier.

**I had 4-5 c. of florets total. Make sure you dice them quite small.