* Exported from MasterCook *

Beef with North African Sauce2

Recipe By : Modified from “How to Cook Everything”, Mark Bittman
Serving Size : 2 Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
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1/4 cup olive oil
1 tablespoon ginger -- chopped
2 cloves garlic -- mashed, chopped
1 teaspoon coriander
1/2 tablespoon chile powder
1/2 tablespoon cumin
1 teaspoon turmeric
1/2 teaspoon marjoram
3 tablespoons lemon juice -- divided
1 tablespoon soy sauce -- divided
1/2 tablespoon sherry -- divided
1 teaspoon hot sauce -- or to taste
1 teaspoon salt -- to taste
1/4 cup beef stock
2 whole zucchini -- sliced diagonally
1/2 cup onions -- chopped
1 pound sirloin steak -- sliced 1/4" thick

Mix the 1/4 cup of olive oil with all spices, garlic, plus half the lemon juice, soy, and sherry. In a bowl, toss lightly with zucchini, and cook onions and zucchini over high heat, burning a bit, then remove from pan and set vegetables aside. 

Salt and pepper the sirloin. Scrape the rest of the spice mixture together, and heat over medium heat for 15 seconds, add the sirloin, and stir-fry until almost cooked through. Remove meat. Add remaining lemon juice, hot sauce, and beef stock, heat on high and reduce to syrupy. Add more sherry if desired. Add the vegetables back in to toss, and serve with beef.

* Exported from MasterCook *

Eggplant with Honey, Mint, and Sesame Seeds

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small eggplants -- or 1 large, cut 1/4 inch thick
4 cups water
2 1/4 teaspoons salt -- divided
2/3 cup flour
1 teaspoon baking powder
1/4 teaspoon pepper
1 cup milk
2 whole eggs -- lightly beaten
oil -- for frying
1/4 cup honey
2 teaspoons sesame seeds -- toasted
2 tablespoons fresh mint -- chopped

Place eggplant in large bowl, add water and 2 tsp salt and let soak 30 mins. Drain and pat dry.

Mix flour, baking powder, pepper, and remaining 1/4 ts salt in medium bowl. Whisk in milk and eggs.

Heat enough oil to come 1/4-in up sides of pan in large skillet over medium heat. Working in batches, dip eggplant in batter, then fry in oil until golden, about 30 seconds per side. Transfer to paper towels to drain.

Place eggplant rounds on platter. Drizzle with honey, sprinkle with sesame seeds and mint. Serve warm or at room temperature.