- 11 - 1 1/4- pound beef flank steak
- 1/3 cup light teriyaki sauce
- 1/2 teaspoon bottled hot pepper sauce
- 1 mediumgreen or red sweet pepper, cut into 3/4-inch pieces
- 4 green onions, cut into 1-inch pieces
- 3tablespoons reduced-fat or regular peanut butter
- 3tablespoons water
- 2tablespoons light teriyaki sauce
MethodThinly slice meat across grain into bite-size strips. For marinade: In medium bowl, combine 1/3 cup teriyaki sauce and 1/4 teaspoon of the hot pepper sauce. Add meat; toss gently to coat. Cover with foil and marinate in the refrigerator for 30 minutes. If using wooden skewers, soak in water for 30 minutes before using.
- 50g palm or dark brown sugar
- 100ml soy sauce
- 100ml Shaohsing wine or sherry
- 2 star anise
- 1 cinnamon stick
- 1 long red chilli, split down the centre
- 4 skinless duck breasts
- 200g peanut butter
- 4 tbsp vegetable oil
- Place the sugar, soy, Shaohsing or sherry, star anise, cinnamon, chilli and 100ml water into a pan. Bring to the boil, then remove from the heat and cool. Slice the duck into thin strips, about 5mm wide, and place in the marinade. Leave in the fridge overnight.
- Remove the duck from the marinade. Pour 100ml of the marinade into a small pan along with the peanut butter. Finely chop half the marinated chilli, or pound to a paste using a pestle and mortar, and place in the pan. Cook over a low heat, letting it bubble for at least 5 mins. Add a little water if it starts to dry out. The sauce can be made up to 2 days ahead and kept in the fridge.
- To cook the satay, thread the duck strips onto 20 wooden skewers that have been soaked in water for 1 hr. Mix 4 tbsp of the peanut sauce with the oil and brush all over the duck. Heat a griddle pan until really hot, then cook the duck for about 10 mins, turning until golden all over. You will have to do this in batches, so keep some warm in a low oven or make a day ahead and reheat in the oven. Serve with peanut dipping sauce.
- 1.6kg whole chicken wings
- sweet chilli sauce
- 1 cucumber, deseeded and cut into sticks, to serve
- 1 tbsp vegetable oil
- 1 tbsp light soy sauce
- 2 heaped tsp turmeric
- 2 heaped tsp ground cumin
- 4 garlic cloves, crushed
- 2 tbsp coconut cream
- 3 tbsp golden caster sugar
- 1 tbsp sunflower oil
- 3 garlic cloves, crushed
- knob of ginger, finely grated
- 1 lemongrass stalk, bruised
- 1 Thai chilli, pricked all over with the tip of a knife (see tip, top left)
- 1 tsp ground cumin
- 4 tbsp crunchy peanut butter
- 1 tbsp golden caster sugar
- 2 tbsp coconut cream
- 100ml chicken stock (see 'Tip')
- Using a sharp knife or kitchen shears, snip the wing tips from the wings at the first knuckle. Discard the tips or use to make stock (see above left). Cut the remaining wing through the joint. Put the wings in a large non-metallic bowl or a food bag. Mix together the marinade ingredients and pour over the wings, toss well to coat, then chill for at least 4 hrs or overnight.
- For the sauce, heat the oil in a pan, then add the garlic, ginger, lemongrass and chilli, and fry for 30 secs until aromatic. Stir in the cumin, toast for a few secs, then stir in the remaining ingredients. Simmer just long enough to make a slightly thickened sauce. Spoon into a bowl, cover and leave to cool. Can be made up to 3 days ahead and chilled.
- Heat oven to 200C/180C fan/gas 6. Spread the wings over a large baking tray, sprinkle with a little salt and roast for 40-45 mins, turning halfway, until crisped and golden. If a large amount of juice has collected in the tray at the halfway point, pour it away before continuing to roast. Just before serving, warm the peanut sauce gently and remove the lemongrass and chilli. Serve with the wings, sweet chilli sauce and cucumber sticks.
- 20ounces boneless beef shoulder tenders
- 1/2 teaspoon lemon-pepper seasoning or freshly ground black pepper
- 2teaspoons olive oil
- 1/2 cup plain fat-free Greek yogurt
- 2tablespoons prepared horseradish
- 1/8 teaspoon salt
- 1/2-2teaspoons fat-free milk
- Cut beef crosswise into 1-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound beef to 1/4 inch thick. Discard plastic wrap. Sprinkle beef with lemon-pepper seasoning.
- In a very large skillet heat oil over medium-high heat. Cook beef in hot oil for 4 to 6 minutes or until medium, turning once halfway through cooking.
- For horseradish sauce, stir together the yogurt, horseradish, and salt. Add the milk, 1/2 teaspoon at a time, until desired consistency. Divide beef evenly among four serving plates and serve with the horseradish sauce.