The Hands-On Home by Erica Strauss

Author:Erica Strauss [Strauss, Erica]
Language: eng
Format: epub
ISBN: 978-1-57061-992-2
Publisher: Penguin Random House LLC (Publisher Services)
Published: 2015-09-28T16:00:00+00:00

In a medium bowl, combine the beef, onion, vinegar, fish sauce, sugar, garlic, ginger, and red pepper flakes and stir well to coat. Cover the bowl with plastic wrap and set aside at room temperature to marinate for 20 minutes.

While the beef is marinating, put the watercress and cilantro in a large heat-resistant bowl. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of the oil and the peanuts to the skillet and cook, stirring constantly, until the peanuts are lightly toasted.

Scrape the peanuts into the bowl with the watercress and return the wok to high heat. Add the remaining 2 tablespoons of oil to the skillet. When the oil shimmers, add the marinated beef along with the onion and all the liquid. Cook without stirring for 2 minutes to allow the beef to sear, then stir and continue cooking until the beef is cooked through.

Scrape everything from the skillet into the bowl with the watercress. The watercress will wilt slightly—that’s normal. Season to taste with salt and pepper, then divide the salad evenly between four plates. Serve a wedge of lime on the side of each plate.

snap peas with mint, feta, and walnuts

REALLY FRESH SNAP PEAS ARE ONE of the best reasons I know to have a garden. In late spring, when my own pea patch starts producing, I frequently make variations of easy sautéed snap peas. This version, with mint, feta, and walnuts is a favorite. It’s an excellent side dish, or add a bit of cooked pasta or couscous to turn it into a light vegetarian meal.

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