Beef Stir-Fry with Peppers

Beef Stir-Fry with Peppers

Ingredients:
8 oz. beef tenderloin, flank steak, or flap meat, cut into pieces
2 1/2 Tb. oil
1 clove garlic, minced
1 inche piece fresh ginger, peeled and sliced
1/2 small green bell pepper, seeded and sliced
1/2 small red bell pepper, seeded and sliced
1/2 onion, sliced
1 tsp. freshly ground black pepper
salt, to taste

Marinade:
1 1/s tsp. Maggi seasoning sauce
1/2 tsp. soy sauce
1/2 tsp. dark soy sauce
1 tsp. oyster sauce
1 tsp. Worcestershire sauce
1 tsp. Chinese rice wine or sherry
1/2 tsp. cornstarch
1/2 tsp. sesame oil
1/2 tsp. sugar

1. Tenderize the meat by slicing and sprinkling with 1 tsp. baking soda. Rest for at least 15 minutes, rinse under running water, and drain. Meanwhile, combine all marinade ingredients. Add tenderized beef to the marinade and let sit for at least 15 minutes.
2. Heat 1 Tb. oil in a wok or skillet over high heat. Stir-fry the beef until brown on the outside but still pink on the inside. Dish out and set aside. 
3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and ginger until aromatic, then add the peppers, onions, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
4. Transfer beef back to the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, 1-2 minutes. Dish out and serve immediately with steamed rice.

Cucumber Raita

Cucumber Raita

2 hot house cucumber - peeled, seeded
and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/2 teaspoon white sugar
1/4 teaspoon kosher salt

Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and
refrigerate at least 3 hours, preferably overnight.

Naan

Naan
Recipe from allrecipes.com

Ingredients:
1 (.25 ounce) package active dry yeast (2 1/4 teaspoons)
1 cup warm water
1/4 cup white sugar
3 Tb milk
1 egg, beatn
2 tsp. salt
4 1/2 cups bread flour
2 tsp. minced garlic (optional)
1/4 cup butter, melted

Directions:
1. Dissolve yeast in warm water in large bowl. Let stand until frothy, about 10 minutes. Stir in sugar, egg, salt, and enough flour to make a soft dough. Knead 6-8 minutes, on lightly floured surface or with stand mixer, until smooth. Place in oiled bowl, cover with damp cloth, and rise for 1 hour, or until doubled.
2. Punch down dough, and knead in garlic if using. Roll dough into balls approximately the size of a golf ball. Place on tray, cover with towel, and allow to rise until doubled in size, about 30 minutes. While dough is rising, preheat grill to high heat.
3. One at a time, roll each ball into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2-3 minutes, until puffy and lightly browned. Brush uncooked side with butter, flip, and cook for another 2-4 minutes, until browned. Brush cooked side with butter, remove from grill, and continue with remaining dough.

Chicken Tikka Masala

Chicken Tikka Masala

adapted from allrecipes.com

1 cup plain yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1-2 teaspoons cayenne pepper (I used 1)

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

3 boneless skinless chicken breasts

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped (I seeded mine, leave the seeds in for more spice)

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon salt

1 (8 ounce) can tomato sauce

1 cup heavy cream (I used half cream and half fat-free evaporated milk)

1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate at least 1 hour (I marinade it overnight). When ready to eat, grill chicken until juices run clear, 7-9 minutes per side.

2. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Cut grilled chicken into bite-size pieces, then add to sauce and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice (I like jasmine or basmati rice)