SESAME BEEF AND TOFU
WITH EDAMAME SALAD
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
1 tablespoon vegetable oil, plus more for the pan
2 tablespoons fish sauce
2 tablespoons grated fresh ginger
3 cloves garlic, grated
1 pound skirt steak, sliced into ½-inch-thick strips
3 tablespoons seasoned rice vinegar
¾ cup frozen shelled edamame
1 12-ounce package broccoli slaw
2 Persian cucumbers, thinly sliced
¼ cup sesame seeds
1 14-ounce package extra-firm tofu, drained, patted dry
and sliced lengthwise into 4 pieces
½ cup roughly chopped fresh cilantro and/or mint
- Whisk the vegetable oil with the fish sauce, ginger and garlic
in a large bowl; transfer 2 tablespoons to a large resealable
plastic bag and add the steak. Turn to coat, then set aside to
marinate, 10 minutes. Whisk the rice vinegar into the bowl with
the remaining marinade; set aside.
- Meanwhile, microwave the edamame as the label directs.
Add the edamame, broccoli slaw and cucumbers to the bowl
with the vinegar mixture; toss to coat, then set aside.
- Preheat a grill pan over medium heat and brush with vegetable
oil. Sprinkle the sesame seeds over the steak, pressing to adhere.
Grill the steak and tofu until the steak is just cooked through and
the tofu is marked, about 4 minutes per side for each. Top each
serving of the edamame salad with a piece of tofu, some steak
and the herbs.
Per serving: Calories 490; Fat 28 g (Saturated 7 g); Cholesterol 79 mg;
Sodium 998 mg; Carbohydrate 20 g; Fiber 7 g; Sugars 7 g; Protein 43 g
HOPPIN’ JOHN WITH ANDOUILLE
ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4
1 tablespoon extra-virgin olive oil
1 12-ounce package fully cooked andouille sausages,
sliced ¼ inch thick
1 10-ounce bag frozen sliced okra, thawed and drained
3 stalks celery, sliced ½ inch thick
1 yellow bell pepper, cut into ½-inch pieces
1 bunch scallions, roughly chopped
(white and green parts separated)
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
Kosher salt
1 cup long-grain white rice
1 cup frozen black-eyed peas, thawed
2 plum tomatoes, seeded and chopped
- Heat the olive oil in a large skillet over medium-high heat.
Add the sausage and okra; cook, stirring occasionally, until
browned, about 2 minutes. Remove to a plate and cover to keep
warm. Add the celery, bell pepper and scallion whites to the
skillet. Cover and cook until the vegetables begin to soften,
about 2 minutes.
- Uncover the skillet; stir in the garlic, thyme and ½ teaspoon
salt. Add the rice and stir to coat. Stir in the black-eyed peas
and 2 cups water. Bring to a boil, then reduce the heat to a
gentle simmer. Cover and cook until the liquid is absorbed and
the rice is tender, about 18 minutes. Remove from the heat
and let sit, covered, 5 minutes.
- Fluff the rice with a fork. Stir in the sausage-okra mixture,
the tomatoes and scallion greens.
Per serving:Calories 490; Fat 16 g (Saturated 5 g); Cholesterol 50 mg;
Sodium 878 mg; Carbohydrate 64 g; Fiber 6 g; Sugars 5 g; Protein 25 g
JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 49
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