STEAK WITH GINGER BUTTER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prick the sweet potatoes a few times with a fork. Microwave, turning halfway through, until almost tender, about 8 minutes. Let cool slightly, then cut into bite-size pieces.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shishito peppers and season with salt and pepper. Cook, turning occasionally, until browned and starting to soften, 2 to 4 minutes. Remove to a plate with tongs. Add the sweet potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Return the peppers to the skillet to heat through, about 30 seconds.
- Meanwhile, mix the soy sauce, vinegar and 1 tablespoon water in a small bowl. Season the steaks all over with salt and pepper. Heat the remaining 1 tablespoon vegetable oil in a separate large skillet over medium-high heat. Add the steaks; cook until browned, 4 minutes per side for medium rare. Remove to a cutting board.
- Place the empty skillet over medium heat and add 1 tablespoon butter and the ginger. Cook until the ginger sizzles, about 30 seconds. Remove from the heat and add the soy sauce mixture. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, until smooth.
- Slice the steaks and divide among plates, along with the vegetables. Spoon the sauce over the meat. Top with sesame seeds.
BUTTERED TOMATOES WITH GINGER
A quick sizzle with ginger, butter, and soy sauce transforms tomatoes into a savory condiment we're spooning over rice, pasta, and crusty bread.
Provided by Amiel Stanek
Categories Bon Appétit Side Lunch Tomato Soy Green Onion/Scallion Ginger Butter Sauce Summer Vegetarian Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim dark green tops from scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts. Heat butter in a large skillet over medium. Add white and pale green parts of scallions and ginger and cook, stirring often, until fragrant, about 1 minute.
- Add tomatoes and cook, turning gently with a spoon, until juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with kosher salt if needed. Top with reserved scallion greens.
- Spoon tomatoes over toast and sprinkle with more salt if desired.
STEAK WITH GINGER BUTTER SAUCE
An astonishingly good recipe for steak with butter, ginger and soy that Mark Bittman picked up from the New York chef Jean Georges Vongerichten and gave to The Times a few years later. It's simple and takes no time to make after work.
Provided by Mark Bittman
Categories dinner, easy, quick, weeknight, times classics, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat a large, heavy skillet over medium-high heat until it begins to smoke. Add the steaks, and cook until nicely browned, 1 or 2 minutes. Turn, and brown the second side, another minute or two. Remove the skillet from the heat and the steaks to a plate.
- When the skillet has cooled enough so that no smoke is rising, return it to medium heat. Add butter, and when it melts, add ginger. About 30 seconds later, add soy sauce and stir to blend. Return steaks to the skillet, along with any accumulated juices. Turn heat to medium, and cook the steaks a total of 4 minutes, turning 3 or 4 times. (If pan juices dry out, add a couple of tablespoons of water.) At this point, they will be medium-rare; cook a little longer if you like, and serve, with pan juices spooned over.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 15 grams, Sodium 511 milligrams, Sugar 0 grams, TransFat 2 grams
BABY CARROTS WITH SWEET GINGER BUTTER
Steps:
- In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
- In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.
SHRIMP IN GINGER BUTTER SAUCE
A completely delightful dish for two or a really smart appetizer! Ginger and cilantro liven this French classic fusing it with a Southwest Asian flare. Discovered in Gourmet Magazine, 9/08. Thank you to Vicki in Kansas Brown for the garlic suggestion.
Provided by Mamas Kitchen Hope
Categories Asian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter over medium high heat in a heavy skillet until foam subsides, then saute ginger and garlic for about 30 seconds.
- Pat shrimp dry and season with salt. Add to ginger and saute 2 minutes.
- Add sherry and saute 1-2 minutes more or until shrimp are just cooked through.
- Remove from heat and stir in cilantro. Season with additional salt and pepper if desired and serve.
BUTTER GINGER SAUCE FOR PASTA
Make and share this Butter Ginger Sauce for Pasta recipe from Food.com.
Provided by Barefoot Beachcomber
Categories < 15 Mins
Time 4m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a medium skillet.
- Add everything except cheese and cook until garlic is tender, about 4 minutes.
- Combine hot pasta, toss with cheese and serve.
- Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine.
PEANUT BUTTER CHICKEN SKEWERS
"Most people associate peanut butter with snacks or desserts. This fantastic dish proves it also makes a mouthwatering sauce for chicken."-Jeanne Bennett, North Richland Hills, Texas.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.
Nutrition Facts : Calories 286 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 767mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
SHRIMP IN GINGER BUTTER SAUCE
Steps:
- Pat shrimp dry and season with salt
- Heat butter in a heavy medium skillet over medium-high heat until foam subsides, then sauté ginger 30 seconds. Add shrimp and sauté 2 minutes. Add Sherry and sauté until shrimp are just cooked through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper.
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