Beef stroganoff, a rich stew often served over wide noodles, hails from Russia, but it’s been endlessly adapted in American cuisine. Ours is a one-skillet take on the classic.
A thick crust of crushed black and Szechuan peppercorns transforms a simple steak into a gorgeous centerpiece. The tingling heat of Szechuan peppercorns and black peppers is mellowed out by a side of creamy grits and a wedge salad.
No need to peel your carrots, just give them a good scrub to remove any grit and roast them whole, that way you’ll get all the nutritious benefits (fiber!) from the vegetable. Along with tender sweet carrots there’s a delicious cumin crusted steak.
The combination of tamari and pineapple is heavenly when used as a marinade for steak. Make sure to pat steaks dry before adding to the skillet so they get a beautiful sear; the marinade goes in a few minutes later to thicken and coat the steaks.
These lettuce cups are an explosion of flavor thanks to a rich marinade made with sesame, tamari, honey, and ginger.