Sesame Green Beans

Look at these beauties!

These Sesame Green Beans are an exercise in simplicity. They are crisp. A little spicy. Pumped up with sesame. And freshened up with a sprinkling of scallions. I love them deeply and I'm sure you will too. 

I was inspired to create this recipe after having a very similar Asian green bean salad from an adorable little market in Maine a couple of summers ago. It was simple and refreshing, perfect as a starter or a side. That's exactly what I wanted with this recipe, with the added bonus of being able to prep this well ahead of time! 

Obviously, the stars of this show are fresh green beans and a bit of sesame oil. I start by quickly steaming the green beans, for just about 5 to 7 minutes, then blanching them in ice water. This will keep them a bright and vibrant green as well as perfectly crispy and toothy. Once the beans are chilled, all that's left to do is whisk up the dressing. Sesame oil, lime juice, a splash of soy sauce, olive oil, and red pepper flakes. Simple but composed. The perfect mix of toasty, tart and salty. 

Toss the beans in the dressing. Pop 'em in the fridge to marinate for a few minutes up to a couple of hours. Sprinkle on some sesame seeds and chopped scallions before serving. Give yourself a pat on the back because you just made a bomb.com dish that will make even your pickiest eaters eat their vegetables :-) 

Asian Steak Tip Salad

HAPPY MONDAY, BLOG-WORLD!

I realize that was way too enthusiastic for Monday morning. I'm sorry for that. I hope it helped brighten your day at least.

I hope it brightens your day like this Asian Steak Tip Salad brightened my day. It's crunchy and salty and just everything a salad should be!

This salad is a total flavor punch, which is so incredible considering it is low carb. And if you're looking to put a fancy dinner on the table in no time at all, then this meal is for you!

I start by marinating my steak tips in a mixture of sesame oil, white vinegar, dijon mustard, canola oil, hoisin sauce, Worcestershire sauce and some salt and pepper. I had some time on my hands and allowed the steak to marinate for a number of hours -- but just about 30 minutes in the fridge should be good!

When it's almost dinner time, heat up a little bit of oil in a searing hot pan. Brown the steak on all sides until desired degree of doneness. Set aside to cool.

Next, we need to gather up our veggies. I really wanted a lot of crunch in this salad because I feel like really crunchy vegetables pair well with the strong sesame, soy, ginger, lime-ness of the dressing (details coming soon).

Romaine lettuce, shredded.

Red and green cabbage, sliced thin. (P.S. need a time saver? Grab some coleslaw mix from the grocery store!)

Cucumber, peeled into ribbons. Why? Because it's pretty and fun to eat!

Sorry for yelling.

Celery, sliced thin.

Layer all your veggies together on a nice, big serving platter and arrange your browned steak tips on top. Garnish with toasted sliced almonds and chopped green onion.

When it comes to the vinaigrette, I must insist that you put down the store bought bottle and gather up the following ingredients (most likely in your pantry):

Minced ginger. Soy sauce. Fresh lime juice. White vinegar. Olive oil.  Salt and pepper. Garlic powder.

Shake it up. Dress up your salad. And totally enjoy!

Asian Steak Roll Ups

I love Asian cuisine. I love the flavors of soy, lime, teriyaki, honey, and sesame--combinations of these flavors are some of my favorites.

I have unfortunately found that Asian foods tend to be some of the most difficult to pull together in my own kitchen. It is difficult to find sesame oil, hoisin sauce, or miso paste in the average person's pantry. However, this should not discourage us!

A few nights ago, I pulled together an Asian-inspired steak dish that had bold flavors and textures for the whole pallet. Even my recipe guinea pig boyfriend enjoyed the strong essences of soy and honey. This will definitely be a dish I will be making variations of over and over again!

Now, I didn't run to the specialty store and pick up a myriad of Asian marinades, sauces, or seasonings. In fact, the main flavor agents here are pantry staples, namely low sodium soy sauce, honey, brown sugar, and Worcestershire sauce.Still think you can't bring the flavors of Asia into your own kitchen? Think again!