Archive for the ‘Dark Sesame Oil’ Category

Sesame Pork Rice

sesame-pork-rice
Recipe & picture courtesy of My Recipes

Makes 4 servings

  • 2 (3 1/2-ounce) bags boil-in-bag long-grain rice
  • 1 pound boneless center-cut loin pork chops, cut into bite-sized pieces
  • 1 1/2 teaspoons bottled minced garlic, divided
  • 1 teaspoon bottled ground fresh ginger, divided
  • 1 tablespoon dark sesame oil, divided
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1/2 cup chopped green onions
  • 1 tablespoon toasted sesame seeds
  1. Cook rice according to package directions; omit salt. Drain well; set aside.
  2. While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 3 minutes or until done. Remove from pan; keep warm.
  3. Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds. Add rice, soy sauce, hoisin sauce, and vinegar; cook 2 minutes, stirring constantly. Stir in pork; cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.

**Personal Review: This was very simple to make – it tasted pretty good too – although I think I will add a scrambled egg, onions and other “goodies” to this the next time I make it.**

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Pacific Rim Glazed Flank Steak


Recipe & picture courtesy of Family Time

Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 17 to 20 minutes

  • One 1 1/2- to 2-pound beef flank steak
  • 1 cup prepared, commercial teriyaki marinade
  • 1/2 cup chopped onion
  • 1/3 cup honey
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon dark sesame oil
  • 1 clove garlic, crushed
  • Pepper, (as desired)
  1. In a medium shallow container, whisk together the teriyaki marinade, onion, honey, rosemary, sesame oil, and garlic. Season to taste with pepper. Remove and reserve 3/4 cup for basting.
  2. With sharp knife, lightly score both sides of the beef steak in a crisscross pattern. Put the steak in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes, turning once, and for up to 8 hours.
  3. Prepare a charcoal or gas grill so that the coals are medium-hot.
  4. Lift the steak from the marinade and scrape off as much of the marinade as possible. Discard the marinade.
  5. Grill the steak, uncovered, for 17 to 20 minutes for medium-rare to medium. Turn the steak once during grilling and baste occasionally with the reserved 3/4 cup of marinade.
  6. Transfer any marinade leftover from basting to a small saucepan and set over medium-high heat. Bring to a boil, reduce the heat, and simmer for 1 to 2 minutes.
  7. Meanwhile, carve steak diagonally across the grain into thin slices and arrange on a platter. Spoon the hot marinade over the beef and serve.

**Personal Review: No Review Yet**