* Asian Style Beef Fillets
* Bacon Fried Rice
* Oriental-Style Stir-Fried Vegetables

Asian-Style Beef Fillets
The Winchester Inn, Ashland, Oregon

Makes 4 servings

Beef Fillets:

  Four 10-ounce portions of beef
  2 tablespoons lemon zest
  2 tablespoons crushed black
  1+1/3 cups water
  1+1/3 cups regular or
 low-sodium soy sauce
  1 cup fresh lemon juice
  1/2 cup sugar
  1 tablespoon wasabi paste,
 Japanese horseradish, or 2
 tablespoons prepared white
  1/2 teaspoon ground cinnamon
  1/8 teaspoon grated nutmeg

 1. Make a few incisions into both sides of the fillets and press in the
 lemon zest and peppercorns.

 2. Combine the marinade ingredients in a container large enough to hold
 the liquid and the meat. Place the fillets in the marinade for several
 hours--ideally overnight in the refrigerator.

 3. Grill the fillets until you reach the point of doneness you desire.

 4. Serve sliced across the grain with heated marinade spooned on top.

 Copyright 1995 Acorn Associates, Ltd.

 Bacon Fried Rice

 Makes 4 servings

  1/2 pound bacon, cut into 1/2-inch pieces
  3 tablespoons vegetable oil
  2 eggs, beaten
  3 cups cold cooked rice (see Note)
  1+1/2 tablespoons soy sauce
  1/2 cup coarsely chopped scallions, green part only

 1. In a skillet, fry the bacon until crisp and drain on paper towels.

 2. In a wok or large skillet, heat 1 tablespoon of the oil. Add the eggs
 and cook, stirring, just until firm. Remove from the pan and reserve.

 3. Heat the remaining 2 tablespoons of oil in the pan and add the rice.
 Mix well. Add the soy sauce and mix well. Mix the eggs into the rice,
 breaking them into smaller pieces as you stir. Add the scallions and
 bacon. Mix again to combine, and serve.

 NOTE: The rice should be cooked at least several hours ahead, or the day
 before, and refrigerated. It should be completely cold to be used for
 fried rice. This dish can be kept in a casserole in the oven at 140 F. for
 about 40 minutes without drying out. It makes a good dish to serve with a
 main course that needs last-minute preparation.

 Copyright 1995 Acorn Associates, Ltd.

 Oriental-Style Stir-Fried Vegetables

 Makes 4 servings

  1 tablespoon sesame oil
  1 medium onion, sliced
  3 slices fresh gingerroot
  2 cloves garlic, cut in half
  4 cups broccoli flowerets
  2 carrots, thinly sliced on the diagonal
  1 red bell pepper, cut into strips
  2 cups snow peas
  3 tablespoons teriyaki or soy sauce

 1. Heat the oil in a large skillet or wok over medium-high heat. Add the
 onion, ginger root, and garlic. Cook, stirring often, for 2 minutes or
 until the garlic is golden. Remove the gingerroot and garlic and discard.

 2. Add the broccoli, carrots, and red pepper. Cook for 2 minutes, stirring
 often, until the broccoli and carrots are tender-crisp.

 3. Add the snow peas and teriyaki or soy sauce. Stir to combine.

 Copyright 1995 Acorn Associates, Ltd.

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