100g / 1 cup carrot, green beans and cabbage, sliced thinly
150g / 1 cup green beans, sliced thinly
100g / 1 cup white cabbage, sliced thinly
3 tbsp + 1 tbsp soy sauce
125g / 4 oz shrimp
250g / 8 oz egg noodles
1 tsp sesame oil
1 lime, quartered
2 green onions, sliced
INSTRUCTIONS
In a deep pan or a wok, heat vegetable oil over medium heat. Add onion, garlic and cook for 2 minutes. Add pork, a pinch of salt, and stir fry until pork is cooked (about 5 minutes).
Add carrots, green beans, cabbage, soy sauce, and shrimp. Stir to combine and cook on medium-high heat for 7 minutes, stirring occasionally until the vegetables are tender but still slightly crisp.
While your vegetables are cooking, prepare the noodles according to package directions (approx. 3-4 minutes).
Drain the noodles and add them to the pan. Toss everything together, taste, and add an additional tablespoon of soy sauce if desired.
This festive platter of traditional Filipino Pancit features savory stir-fried noodles tossed with crisp vegetables, chicken, and plump pink shrimp.
Sizzling Steak Diane Medallions
INGREDIENTS
4 (3-ounce) beef tenderloin medallions, room temperature
1 tsp chopped fresh rosemary
1 tbsp finely chopped shallots (approx. 1 medium)
1 garlic clove, crushed
2 tbsp unsalted butter, divided
1/2 cup low-sodium beef broth
1/2 cup heavy cream
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tbsp Cognac or brandy
1 tbsp olive oil
1/2 cup sliced mushrooms (fresh, finely chopped)
Fresh parsley, finely chopped
INSTRUCTIONS
Pat beef tenderloin medallions dry on both sides with paper towels. Season with fresh rosemary, a pinch of salt, and pepper.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear the medallions for 2 to 3 minutes per side. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter, shallots, garlic, and mushrooms. Cook for about 2 minutes until tender.
Pour in the cognac/brandy, beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Whisk together and simmer until sauce thickens. Return steaks to pan to glaze before serving.
This upscale retro Classic Steak Diane features tender, pan-seared beef tenderloin smothered in a rich, velvety cognac and cream sauce.
