Mandarin Napoleons with Sugared Wonton Wrappers

Don’t limit wonton wrappers to savory dishes. This dish, which makes a fun ending to a Chinese or pan-Asian menu, uses toasted, sweetened wontons as sturdy layers for mandarin orange and cream–filled Napoleons.

• Cooking spray
• 12 wonton wrappers
• 2 Tbs.granulated sugar
• 1 cup sweetened whipped cream
• One 11-oz. can mandarin oranges in light syrup, drained
• 1 Tbs. confectioners’ sugar

Preheat the oven to 400ºF. Coat a large baking sheet with cooking spray.


Arrange the wonton wrappers on the sheet and spray them with cooking spray. Sprinkle them evenly with the granulated sugar, then bake until golden brown, about 5 minutes.


Remove from the oven and arrange four of the wontons on a serving platter or individual dessert dishes. Top each one with 2 Tbs. of the whipped cream and then 1/8 of the mandarin sections. Top each with a second wonton wrapper. Repeat the layers (whipped topping, mandarin oranges, wonton wrapper). Sift the confectioners’ sugar over the top layer and serve.

Country-Style Thai Red Curry with Beef, Shiitakes & Edamame

You don’t have to go to Thailand to eat a good Thai curry. You don’t even have to go to a Thai restaurant. Thai curries are easy enough to make at home—even on a busy night—without having to hunt far and wide for exotic ingredients. This easy curry is called country-style because its rustic and simple enough to make anywhere, anytime, using just meat, vegetables, curry paste, and broth or water. There's no coconut milk in a country-style curry, so it has the texture of a hearty soup rather than a stew.

• 1 lb. flank steak
• 5 oz. fresh shiitake mushrooms
• 2 Tbs. vegetable oil
• 3 Tbs. red curry paste, either store-bought or homemade 
• 2-3/4 cups low-salt chicken broth
• 5 wild lime leaves, torn or cut into quarters (optional)
• 1-1/2 cups frozen shelled edamame (soy beans), thawed
• 3 Tbs. fish sauce
• 1 Tbs. palm sugar or light brown sugar
• 1/4 tsp. kosher salt; more to taste
• A handful of fresh Thai or Italian basil leaves
• Hot cooked rice or rice noodles for serving
• 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)

Slice the beef across the grain 1/4 inch thick and then cut the slices into 1-1/2- to 2-inch-long pieces.

Trim and discard the stems from the shiitakes; slice the caps 1/4 inch thick (you should have 1-1/2 to 2 cups).

Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, until fragrant, about 2 minutes.

Increase the heat to medium high, and add the beef. Spread it in an even single layer and cook undisturbed until it just begins to lose its pink color, about 1 minute. Turn the beef and continue cooking, stirring occasionally to coat it with the curry paste, until most of the beef no longer looks raw, 1 to 2 minutes. Stir the shiitakes into the beef.

Add the chicken broth and stir again. Add half the lime leaves (if using), and bring to a simmer. Simmer gently, stirring occasionally, until the shiitakes are tender and the beef is cooked through, about 5 minutes.

Add the edamame, stir well, and cook for about 1 minute, just to blanch them. Add the fish sauce, sugar, and salt and stir to combine. Remove from the heat. Tear the basil leaves in half (or quarters if they are large), and stir them into the curry, along with the remaining lime leaves (if using).

Let rest for 5 minutes to allow the flavors to develop. Season to taste with salt.

Serve hot or warm with rice or noodles, garnished with the chile slices (if using).

Grilled Fruit with Coconut Sauce

Bananas, mangos, and pineapples are delicious grilled, and you can grill the fruit while the coals are dying down. The sauce can easily be made a day ahead. Unsweetened coconut cream can be hard to find, so I’m calling for spooning off the creamy top part of a can of coconut milk. Just take care not to shake the can before you open it.

For the sauce:

• 1 can (13-1/2 oz.) coconut milk
• 1/4 cup granulated sugar
• 1/4 tsp. kosher salt

For the grilled fruit:

• 2 large firm but ripe bananas, peeled and halved lengthwise 
• 2 large ripe mangos, peeled and sliced
• 1 small ripe pineapple

Make the sauce

Gently open the coconut milk and transfer the creamy top half into a measuring cup; you should have 1 cup. If you don’t, add enough of the clear juice from the bottom of the can to equal 1 cup. (Discard the remaining juice or save it for another use.) In a small saucepan, combine the coconut cream, sugar, and salt.  Heat over low to medium until the sugar and salt dissolve; don’t let it boil or the coconut cream will curdle. Simmer to thicken, stirring frequently, about 10 minutes. Chill the sauce (it will thicken further as it cools) and let it come to room temperature before serving.

Grill the fruit

Heat a grill to medium. Peel and core the pineapple; slice it into rings or cut it into chunks and thread the chunks onto skewers. Grill the fruit just enough to soften it, about 2 minutes per side. Drizzle with the coconut sauce and serve.

Japanese Beef Tataki

Tataki means “pounded” in Japanese, but the process of preparing this thin-sliced meat is actually subtle. Beef is first seared, then marinated, then seasoned with spices or other ingredients that have been ground (or “pounded,” if you will). Here, two sauces make the beef full-flavored and tender.

For the beef and garlic chips

• 1-1/4 lb. trimmed center-cut beef tenderloin
• Olive oil for frying garlic and for the beef
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, thinly sliced lengthwise

For the onion ponzu

• 1/2 cup minced white onion
• 3 Tbs. grapeseed oil
• 1 Tbs. fresh lemon juice
• 1 Tbs. unseasoned rice vinegar
• 1 Tbs. dark soy sauce
• 1/4 tsp. minced fresh ginger
• 1/4 tsp. minced garlic

For the tataki dressing

• 5 Tbs. soy sauce
• 1/2 cup unseasoned rice vinegar
• Pinch of bonito flakes (optional)

For the garnish

• 3 whole scallions, thinly sliced on the diagonal
• 2 Tbs. thinly sliced chives

Sear the beef

Heat a griddle over high heat, or preheat a gas grill to high. Lightly brush the beef with oil and season with salt and pepper. Prepare an ice bath.

Sear the beef on the griddle or grill on all sides until browned, about 2 minutes per side. Plunge into the ice bath and allow to cool,  3 to 4 minutes. Remove the filet and drain well on paper towels, patting the meat dry.

In a 2-quart saucepan, heat 3/4 inch of oil over medium–high heat until shimmering hot. Add the garlic and fry until golden and crispy, about 1 minute. Remove with a slotted spoon. Drain on paper towel.

Make the onion ponzu

In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.

Make the tataki dressing

In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.

With a sharp carving knife, thinly slice the beef and arrange on 10 to 12 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips, scallions, and chives.

Sesame-Orange Almond Tuiles

These lacy cookies have an exotic appeal thanks to the tiny sesame seeds inlaid in the surface, as well as the spoonful of sesame oil in the batter that adds a toasty sesame scent. Black sesame seeds make the tuiles especially striking.  

• 3 Tbs. (1-1/2 oz.) unsalted or salted butter
• 1 Tbs. toasted sesame oil
• 3 Tbs. freshly squeezed orange juice
• Grated zest of 1 orange, preferably organic
• 10 Tbs. granulated sugar
• 1/4 cup all-purpose flour
• 3/4 cup unblanched or blanched sliced almonds
• 2 Tbs. white sesame seeds
• 1-1/2 tsp. black sesame seeds

In a small saucepan, warm the butter, sesame oil, orange juice, orange zest, and sugar over low heat until melted and smooth. Remove from the heat and stir in the flour, almonds, and white and black sesame seeds. Let the batter rest for 1 hour at room temperature.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. (Don't use silicone baking mats because the cookies may be difficult to remove.) Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.

Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart. Slightly flatten the batter with dampened fingers.

Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.

Let cool briefly, about 1 minute. Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin. (If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.) Let cool on the rolling pin, then transfer the tuiles to a wire rack. Repeat with the remaining batter.

Serve the tuiles within a few hours of baking.

Spicy Beef with Peanuts & Chiles

As seductive as picking up the telephone and ordering in on a busy weeknight may be, you can throw together a stir-fry quicker than it takes a delivery person to get to your door. Even better, this dish is just as good as—or even better than—anything you'll find in a to-go carton. If you don't have a stir-fry pan, use a heavy skillet with a large surface area for the ingredients sear properly.  

• 1 lb. flank steak, thinly sliced on the diagonal against the grain
• 2 Tbs. soy sauce
• 2 tsp. fish sauce
• 1/4 tsp. kosher salt; more to taste
• 2 Tbs. fresh lime juice
• 1 Tbs. light brown sugar
• 1/4 cup salted peanuts
• 2 large shallots, coarsely chopped
• 2 Thai or serrano chiles, stemmed and coarsely chopped (don’t seed)
• 3 Tbs. canola or peanut oil
• 1/3 cup coarsely chopped fresh cilantro
• 3 Tbs. chopped fresh basil

Toss the steak with 1 Tbs. of the soy sauce, 1 tsp. of the fish sauce, and the salt. Combine the remaining 1 Tbs. soy sauce and 1 tsp. fish sauce with 1 Tbs. of the lime juice and the brown sugar and set aside.

Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the oil and once it's shimmering, add the beef. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil and the shallot mixture, sprinkle with salt, and cook, stirring, until the shallots are soft, about 2 minutes.

Return the beef to the pan. Stir the soy mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes. Season to taste with salt and serve sprinkled with the remaining lime juice, cilantro, and basil.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 1 lb. flank steak or skirt steak, cut into thin strips
• 1 Tbs. plus 1 tsp. reduced-sodium soy sauce
• 1 Tbs. plus 1 tsp. Asian sesame oil
• Kosher salt
• 1 Tbs. ketchup
• 2 tsp. rice vinegar
• 1 tsp. granulated sugar
• 1 tsp. Asian chili sauce (like Sriracha)
• 2 tsp. sesame seeds, toasted
• 3 Tbs. canola or peanut oil
• 3 Tbs. finely chopped ginger
• 10 oz. sugar snap peas, ends trimmed
• 1 tsp. cornstarch

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Stir-Fried Tamarind Beef & Broccoli

I like to use flank steak here; its full beefy flavor stands up to the marinade. Feel free to moderate the heat by reducing the number of chiles.

• 2 Tbs. tamarind concentrate or undiluted pulp from compressed tamarind
• 1/4 cup soy sauce
• 2 Tbs. granulated sugar
• Juice of 1 lemon
• 3 cloves garlic, crushed and finely minced
• 1 to 2 dried red chiles (more or less to taste), cored, seeded, and crumbled
• 1 lb. flank steak, thinly sliced across the grain
• Oil for stir-frying
• 1 bunch bok choy (about 1 lb.), cut into 3/4-inch slices
• 1 small head broccoli, cut into small florets (about 2 cups)
• Cooked rice (optional)

In a small bowl, combine the tamarind, soy sauce, sugar, and lemon juice. Stir until the sugar is dissolved. Add the garlic and chiles.

Put the beef in a shallow dish, pour the marinade over it, and marinate in the refrigerator for about 30 minutes, turning several times.

Take the meat from the marinade and drain it well so it’s not dripping wet; reserve the marinade. Heat a wok or large heavy skillet until very hot. Add a small amount of oil and swirl the pan to coat. Add about half of the meat and cook over high heat, tossing and stirring constantly, just until the meat is no longer pink, about 1 minute. Transfer it to a bowl and keep it warm. Repeat with the rest of the meat, again transferring it to the bowl.

When all the meat is cooked and removed from the pan, add a bit more oil to the pan. When it’s hot, add the bok choy and broccoli. Stir-fry the vegetables until hot and slightly wilted, about 3 minutes. Transfer to the bowl with the meat. Pour the marinade into the wok and bring it to a boil over high heat. Cook until slightly thickened and glossy. Return the meat and vegetables to the wok and stir gently to coat with sauce. Serve immediately, with rice if you like.

Cinnamon Beef Noodle Soup

Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4-inch-thick chuck steaks.

• 1 tsp. peanut or vegetable oil   
• 3 cinnamon sticks (about 3 inches each)
• 6 scallions, cut into 1-1/2-inch pieces
• 6 cloves garlic, smashed  
• 2 Tbs. minced fresh ginger
• 1-1/2 tsp. anise seeds
• 1-1/2 tsp. Asian chile paste
• 7 cups water
• 4 cups homemade or canned low-salt chicken broth
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2-1/2 lb. boneless beef chuck, trimmed and cut into 3/4-inch cubes
• 9 oz. fresh udon noodles (or 6 oz. dried)
• 1- to 1-1/2-lb. bunch bok choy, bottom trimmed, stalks washed and cut into 1-inch pieces
• 1/2 cup fresh cilantro leaves

Heat the oil in a heavy soup pot or Dutch oven over medium heat. When very hot, add the cinnamon, scallions, garlic, ginger, anise seeds, and chile paste; cook, stirring, for 1-min. Add the water, broth, soy sauce, and vinegar; bring to a boil over high heat. Add the meat and bring to a vigorous simmer. Lower the heat to maintain a gentle simmer and cook, partially covered, until the meat is very tender, about 1-1/2 hours, checking to be sure that the soup doesn’t boil or stop simmering.

Shortly before the soup is done, bring a large pot of water to a boil. Cook the noodles according to the package directions until just tender. Drain and rinse under cold water.

When the meat is tender, remove the cinnamon sticks. Add the bok choy to the soup and simmer until the stalks are crisp tender and the greens are very tender, 5 to 10 min. Stir in the noodles and let them warm through. Serve immediately, garnished with the cilantro leaves.

Thai Beef Salad

You'll need to pound the dressing in a mortar and pestle, but the flavors you'll get are worth it. Fish sauce is strong and briny, so start with a few drops and season as you go. If you can't find clear fish sauce, use half the amount of dark fish sauce and add sea salt to taste. If you don't live near a grocer that stocks Asian ingredients, try Anzen Importers (503-233-5111), or The Spice Merchant (800-551-5999).

For the dressing:

• 1 large clove garlic, minced
• 1-1/2 Tbs. minced cilantro stems
• 2 tsp. toasted coriander seeds
• 1-1/2 Tbs. granulated sugar
• 1 tsp. kosher or sea salt
• 2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)
• Juice of 1 large lime
• 7 or more Thai chiles (or 4 or more serrano chiles)

For the salad:

• 1 lb. flank steak, trimmed
• 3/4 cup pineapple juice
• Vegetable oil
• 3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup
• 1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)
• 1/2 sweet onion, such as Vidalia, very thinly sliced
• 1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal
• 2 cups bite-size pieces romaine lettuce, washed and dried
• 1 cup bite-size pieces arugula, washed and dried
• 12 small cherry tomatoes, halved
• 1/4 cup mint leaves
• 1/4 cup cilantro leaves
• 6 cups warm cooked jasmine or basmati rice

To make the dressing

With a mortar and pestle, pound the garlic to a paste. Add the cilantro stems and coriander seeds and incorporate them into the paste. Add the sugar and salt; continue pounding. Mix in the fish sauce and lime juice. Add the chiles and pound them lightly until they’re crushed but still remain whole. Taste the sauce—it should be intense, with salty, sour, and peppery tastes predominating and a sweet undertone.

To grill the steak

Soak the flank steak in the pineapple juice for at least 1 hour (but no more than 3 hours) and light a hot grill fire. Remove the meat from the juice, reserving the juice for basting, and smear the meat with vegetable oil. Grill the steak, over the hottest part of the flame, searing the meat for 5 minutes on each side and basting occasionally. Remove and set aside to rest until cool enough to handle.

To assemble the salad

Slice the steak across the grain, cutting very thin, bite-size slices. Transfer to a bowl and add the minced lemongrass, lime leaves or zest, and the dressing, garnishing with the crushed chiles from the dressing. Mix well and set aside for 5 or 10 minutes to let the flavors marry. In another bowl, gently toss together the onion, cucumber, romaine, and arugula. Just before serving, add the cherry tomato halves, mint, and cilantro to the vegetables and greens. Toss gently. Add the meat mixture, toss gently, and serve the salad with the warm rice.

Panang Curry Beef with Basil

This easy-to-make dinner will satisfy your craving for Thai food. Panang curry paste is milder than red curry paste and usually includes peanuts; look for it in the Asian section of the supermarket.

• 1 lb. flank steak, halved lengthwise
• 1 13.5-oz. can unsweetened coconut milk (do not stir)
• 2 Tbs. panang or red curry paste
• 2 Tbs. extra-crunchy peanut butter
• 5 tsp. fish sauce
• 4 tsp. dark brown sugar
• 1 medium red bell pepper, very thinly sliced lengthwise
• 1 medium onion, very thinly sliced lengthwise
• 1 cup thawed frozen peas
• 1 cup loosely packed basil leaves, torn
• 1-1/2 Tbs. fresh lime juice

Freeze the steak for 15 minutes to make slicing easier. Thinly slice the steak across the grain, no thicker than 1/8 inch.

Heat a 12-inch skillet over medium heat. Spoon the thick coconut cream from the top of the can into the skillet. Add the curry paste and cook, stirring, until fragrant and beginning to dry, 2 to 3 minutes.

Stir in the remaining coconut milk, peanut butter, fish sauce, brown sugar, and 1/4 cup water and bring to a simmer. Stir in the red pepper and onion, cover, and cook until the vegetables are crisp-tender, about 3 minutes.

Add the sliced beef, peas, and the basil; cook, uncovered, turning the beef often, until it no longer looks raw, 2 to 3 minutes. Stir in the lime juice and serve.

Thai-Style Sirloin Steak with Red Curry Sauce and Spicy Carrot Salad

When you need a break from the grill, but still want a steak loaded with flavor, this is the dish for you. You can find Thai red curry paste in the Asian section of your supermarket, or try an Asian market, which might have more brand options. Be sure to shake the coconut milk vigorously before you open the can.

• 1-1/2 lb. sirloin steak
• Kosher salt and freshly ground black pepper
• 2 Tbs. canola oil
• 3 Tbs. fresh lime juice
• 2 Tbs. fish sauce
• 2 tsp. light brown sugar
• 6 medium carrots, peeled and grated
• 1/4 cup tightly packed fresh cilantro, roughly chopped
• 1-2 jalapeño or serrano chiles, stemmed, seeded, and finely chopped
• 2/3 cup canned unsweetened coconut milk
• 1 Tbs. Thai red curry paste

Season the steak all over with 1-1/2 tsp. salt and 1/4 tsp. pepper. Heat 1 Tbs. of the oil in a large heavy-duty skillet over medium-high heat. Cook the steak, flipping once, until well browned outside and medium rare inside, 10 to 12 minutes total.

Meanwhile, put the remaining 1 Tbs. oil, 2 Tbs. of the lime juice, 1-1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat.

When the steak is done, transfer to a large plate, loosely cover with foil, and keep warm. Return the skillet to the stovetop over medium-low heat. Add 1/3 cup water and bring to a boil, scraping with a wooden spoon to release any brown bits. Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper.

Thinly slice the steak across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.

Flat Iron Steak with Zucchini, Edamame, and Soba Noodles

The deep flavor of flat iron steak works really well with the umami-rich soy sauce and sesame oil featured in this dish. If you can’t find flat iron, substitute rib-eye.

• Kosher salt
• 8 oz. dried soba noodles
• 1 Tbs. Asian sesame oil
• 3/4 cup soy sauce
• 3/4 cup mirin
• 1/4 cup granulated sugar
• 3 1/4-inch-thick slices peeled fresh ginger
• 2 medium cloves garlic, peeled
• 2 flat iron steaks (8 to 10 oz. each)
• 1 lb. zucchini (2 medium), cut into 2-inch matchsticks
• 1 12-oz. bag frozen shelled edamame, thawed (about 2 cups)
• 1 Tbs. chopped pickled ginger (optional)
• 2 small scallions, white and light-green parts, thinly sliced (optional)
• 1 Tbs. toasted sesame seeds (optional)

Bring a large pot of well-salted water to a boil and cook the noodles until tender, about 4 minutes. Drain well, transfer to a large bowl, toss with the sesame oil, cover, and keep warm.

Meanwhile, combine the soy sauce, mirin, sugar, ginger, garlic, and 1 cup water in a 10-inch straight sided sauté pan. Bring to a boil, and then add the steaks. Turn the heat down and simmer gently, flipping once, until medium rare (130°F), 12 to 16 minutes. Transfer the steaks to a cutting board, reserving the liquid in the pan. Discard the garlic and ginger.

Return the liquid to a boil. Add the zucchini and edamame, return to a boil, and then lower to a simmer. Cook until the vegetables are just tender, about 2 minutes. Using a slotted spoon, transfer the vegetables to the bowl of noodles. Toss well, cover, and keep warm.

Boil the cooking liquid until reduced by half, about 5 minutes.

Thinly slice the steaks across the grain. Arrange the noodle mixture on a platter or divide it among 6 shallow bowls. Top with the beef and the pickled ginger, if using. Drizzle some of the sauce over the beef and garnish with the scallions and sesame seeds, if using. Serve, passing the rest of the sauce at the table.

Grilled Flank Steak with Sesame Sauce & Grilled Scallions

• 1-1/2 lb. flank steak
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup plus 1 Tbs. soy sauce
• 1/4 cup canola oil; more for the grill
• 1/4 cup minced fresh ginger
• 1-1/2 Tbs. minced garlic
• 3 Tbs. rice vinegar
• 2 Tbs. Asian sesame oil
• 1-1/2 Tbs. light or dark brown sugar
• 2 tsp. cornstarch
• 20 scallions (preferably thick ones), roots trimmed
• 1 Tbs. sesame seeds, toasted

Season the flank steak with 1 tsp. of the salt and the pepper. Mix 1 Tbs. of the soy sauce, 1 Tbs. of the canola oil, 2 Tbs. of the ginger, and 1 Tbs. of the garlic in a large zip-top plastic bag. Add the steak and turn and massage it in the bag to cover it with the marinade. Refrigerate for at least 4 hours or as long as overnight.

Heat 1-1/2 Tbs. of the canola oil and the remaining 2 Tbs. ginger and 1/2 Tbs. garlic in a small saucepan over medium heat until the ginger and garlic sizzle steadily and just begin to brown around the edges, about 3 min. Add 1/3 cup water, the remaining 1/4 cup soy sauce, and the rice vinegar, sesame oil, and brown sugar. Bring to a boil over medium-high heat. In a small bowl, whisk the cornstarch with 2 tsp. of water and stir it into the soy mixture. Cook until it returns to a boil and thickens slightly, about 1 min. Remove from the heat and set aside.

Heat a gas grill to medium high or prepare a fire on a charcoal grill with a medium-hot and a low zone. Rinse the scallions but do not dry them. Toss the scallions with the remaining 1-1/2 Tbs. canola oil and 1/2 tsp. salt.

Clean and oil the grill grates. Grill the steak (over the hotter zone if using charcoal), covered, until it has good grill marks, 5 to 6 min. Flip and reduce the heat to medium if using a gas grill or transfer the steak to the cooler part of the charcoal fire. Cook, covered, until the steak is done to your liking, 4 to 5 min. for medium rare (cut into the steak to check). Transfer to a large cutting board, brush with about a third of the sesame sauce, and let rest for 5 to 10 min.

While the steak rests, clean and oil the grill grates, set the scallions on the grill (over the cooler zone if using charcoal), and cook until they have good grill marks, 2 to 4 min. Flip and cook until they’re tender, 2 to 4 min. Transfer to a large platter and drizzle with a couple of tablespoons of the sesame sauce.

Slice the steak thinly and serve with the scallions, a drizzle of the remaining sesame sauce, and a sprinkling of sesame seeds.

Rare Grilled Salmon Fillets with Asian Slaw

Shredded cabbage, Thai basil, peanuts, jalapeño chiles, and a Fresno pepper create a slaw that’s perfectly crunchy and bright with a bit of heat—just what a mellow-tasting salmon calls for.

For the slaw

• 2 cups canola oil, more for the grill
• 7 fresh square wonton wrappers, cut into 1/8-inch strips
• 1/4 cup fresh lime juice (2 medium limes)
• 1 Tbs. granulated sugar
• 1 Tbs. fish sauce
• Kosher salt
• 1/2 white cabbage, halved lengthwise, cored and very thinly sliced (about 8 cups)
• 1 large carrot, peeled and coarsely shredded (about 1 cup)
• 1/2 cup packed fresh Thai basil leaves, thinly sliced
• 1/2 cup peanuts, preferably raw, coarsely chopped
• 1 to 2 medium jalapeño chiles, coarsely chopped, including seeds
• 1 fresh red Fresno pepper, seeded, ribs removed, and coarsely chopped

For the salmon

• Four 6-oz. skin-on salmon fillets
• Kosher salt and freshly ground black pepper
• 2 Tbs. olive oil
• 1 Tbs. unbleached all-purpose flour

Make the slaw

Heat the canola oil in a 3-quart pot over medium-high heat until a strip of wonton dropped into the oil bubbles vigorously. Add the wontons in 3 small batches, stirring gently, until golden, 20 to 30 seconds, and transfer with a slotted spoon to paper towels to drain. Set aside.

In a large bowl, whisk the lime juice, sugar, fish sauce, and 1 tsp. salt until the sugar and salt are dissolved. Add the remaining ingredients except for the wonton strips and toss to coat. Let sit to soften slightly, about 30 minutes.

Cook the salmon

Prepare a charcoal or gas grill fire for direct grilling over medium-high heat (about 400°F), or heat a grill pan on top of the stove. Oil the grill grate well.

Pat the salmon dry and season with salt and pepper. Spread the olive oil in a small, rimmed baking sheet and spread the flour on a plate. Dip the fillets, skin side down, in the flour, knocking off any excess; then put on the oiled sheet, turning once to coat both sides. Leave on sheet.

Grill the salmon, skin-side down. For rare only, loosely cover with foil, until the sides are opaque but the top is still translucent, about 7–8 minutes. For fully cooked salmon, turn the fillets over and cook for an additional 2 to 3 minutes.

Garnish the slaw with the fried wonton strips and serve with the salmon.

Asian Steak, Watercress & Spinach Salad with Hoisin Vinaigrette

• 2 bunches watercress (6 to 7 oz. each), thick stems trimmed, tender stems and leaves separated into bite-size sprigs, washed and dried
• 4 oz. baby spinach (about 4 loosely packed cups), washed and dried
• 4 scallions (white and light green parts only), minced
• 1 Tbs. rice vinegar
• 2 tsp. hoisin sauce
• 2 tsp. soy sauce
• 1 tsp. finely grated fresh ginger
• 2 Tbs. toasted sesame oil
• 2 Tbs. vegetable or peanut oil; more for cooking the steak
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. beef strip steaks (about 1 inch thick)
• 1 8-oz. can sliced water chestnuts, drained

Put the watercress and spinach in a large bowl, cover with a damp paper towel, and  refrigerate.

In a small bowl, whisk the minced scallions, vinegar, hoisin sauce, soy sauce, and ginger. Whisk in the sesame oil and vegetable oil. Season to taste with salt and pepper.

Heat a large, heavy pan (preferably cast iron) over medium-high heat for at least 1 min. Use paper towels to pat the steaks dry. Season them generously with salt and pepper. Rub the steaks with oil, put them in the pan and cook them until well browned, about 4 min. Flip the steaks and continue to cook, about another 3 min. for medium rare. Transfer the steaks to a cutting board, let them rest for 5 min., and then slice them thinly.

Add the water chestnuts to the bowl of greens. Whisk the vinaigrette and toss the greens and water chestnuts with just enough of it to coat (there should be a few tablespoons vinaigrette left over). Taste and add salt and pepper as needed. Portion the greens and water chestnuts among four plates. Arrange the beef over the greens, drizzle with any remaining dressing, and serve.

Beef Rendang

Serve this aromatic Malaysian specialty with jasmine or basmati rice. You can also enjoy it with bread, using it as a filling for pita, naan, tortillas, or any other flatbread. Rendang is typically very thick, but if you prefer a saucier dish, you can add a little water after adding the toasted coconut at the end.View a slideshowto learn more about the ingredients that make this rendang incredibly aromatic.  

For the flavor base:

• 15 dried japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek
• 1-1/2 cups sliced shallots (from 4 large shallots)
• 2 Tbs. sliced garlic
• 1 Tbs. sliced peeled fresh ginger
• 1 Tbs. chopped fresh or frozen and thawed galangal (optional)

For the whole spice blend:

• 4 whole cloves
• 4 whole green cardamom pods
• 2 whole star anise
• 1 3-inch-long cinnamon stick, snapped in half

For the ground spice blend:

• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 2 tsp. ground fennel seeds
• 1 tsp. ground turmeric
• 1/2 tsp. freshly ground black pepper

For the rendang:

• 3/4 cup canola or vegetable oil; more as needed
• 2 lb. boneless top blade beef chuck (or bottom or top round, flank, or
  sirloin steak), cut into 1/2-inch-thick slices, then cut into 1-1/2- to
  2-inch pieces
• 1 13.5-oz. can unsweetened coconut milk
• 1/4 cup tamarind concentrate
• 3 wild lime leaves, thinly sliced
• 2 medium lemongrass stalks, bruised with back of knife and tied in a knot
• 4 tsp. palm sugar or dark brown sugar
• 2-1/2 tsp. table salt
• 1/2 cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
• 1/4 cup coarsely chopped fresh cilantro, for garnish (optional)
• Lime wedges, for garnish (optional)

Make the flavor base:

If using dried chiles, steep them in hot water until pliable, 5 to 8 minutes; then slit and seed them (use gloves). Put the chiles, shallots, garlic, ginger, galangal (if using), and 1/4 cup water in a food processor and process to a coarse purée, about 3 minutes (if using whole dried chiles, you’ll still see little pieces of the skins).

Make the spice blends:

In a small bowl, combine the cloves, cardamom pods, star anise, and cinnamon pieces. In a second small bowl, combine the coriander, cumin, fennel, turmeric, and pepper.

Make the rendang:

Heat 2 Tbs. of the oil in a 12-inch skillet or wok over medium-low heat until shimmering hot. Add the whole spice blend and cook, stirring constantly, until the cinnamon sticks unfold (the cardamom may also crack open), 1 to 2 minutes; don’t let the spices burn. Add another 2 Tbs. of the oil and the ground spice blend and cook, stirring constantly, until the mixture sizzles and becomes fragrant, 30 to 60 seconds more (if the spices stick to the pan, add a little more oil to prevent burning).

Add the remaining 1/2 cup oil and the flavor base and cook, stirring, until the purée is an intense reddish-brown, about 10 minutes. Raise the heat to medium, add the beef and cook, stirring, to coat it with the spices, about 2 minutes. Add the coconut milk, tamarind concentrate, lime leaves, and lemongrass and cook, stirring constantly, until the mixture comes to a boil, about 5 minutes.

Reduce the heat to low, add the sugar and salt, and simmer, stirring occasionally for the first hour and then more frequently as the stew thickens, until the liquid is very thick and oil appears on its surface, about 1-3/4 hours. The meat will not be fork-tender at this point.

Meanwhile, squeeze any excess liquid from the coconut with your hands. In a 10-inch skillet, toast the coconut over low heat, stirring constantly, until golden-brown, about 10 minutes. Transfer to a small bowl.

Stir the toasted coconut into the stew and then continue stirring until it's incorporated and much of the liquid is gone, about 15 minutes. Add 1 cup water if you prefer a saucy consistency. Continue to cook, stirring frequently, until the meat is fork-tender, 20 to 30 minutes more (the oil will start frothing after 15 to 20 minutes).

Remove the lemongrass, cinnamon pieces, star anise, and as many cardamom pods and cloves as you can find. Transfer the meat to a serving platter and garnish with the cilantro and lime wedges (if using).

Stir-Fried Beef with Snow Peas & Shiitakes

• 2 tsp. cornstarch      
• 6 Tbs. homemade or low-salt chicken broth
• 1/4 cup ponzu sauce 
• 1 Tbs. toasted sesame oil
• 1-1/4 lb. boneless beef rib-eye steaks, trimmed and thinly sliced across the grain (1/8 to 1/4 inch thick)
• Kosher salt and freshly ground black pepper
• 3 Tbs. neutral oil, like canola or vegetable
• 7 to 8 oz. fresh shiitake mushrooms, stems trimmed off, caps thinly sliced
• 1/2 lb. snow peas, trimmed
• 3 small or 2 medium scallions (white and green parts), thinly sliced
• 1-1/2-inch piece fresh ginger, peeled and minced (about 3 Tbs.)
• 2 medium cloves garlic, minced

In a small bowl, stir the cornstarch into 1 Tbs. of the chicken broth until smooth. Stir in the remaining 5 Tbs. broth, along with the ponzu and sesame oil.

Season the sliced beef with 1/2 tsp. salt and several grinds of pepper. Heat 2 Tbs. of the oil in a large skillet or stir-fry pan over medium-high heat. When the oil is very hot (it should shimmer), add the beef and stir-fry just until it loses its raw color, 2 to 3 minutes. Transfer the beef to a clean bowl. Return the pan to medium-high heat, add the remaining 1 Tbs. oil, and then add the mushrooms and peas. Stir-fry until the mushrooms are tender and the peas are crisp-tender, 4 to 5 minutes. Add the scallions, ginger, and garlic, and stir-fry for 30 seconds. Return the beef to the pan. Give the broth mixture a quick stir to recombine and then pour it into the pan. Cook, stirring, until the sauce thickens, about 1 minute. Serve immediately.

Lemongrass-Ginger Sliders

This traditional recipe, from the Shan state of Burma, is for meat balls made with ground beef or pork flavored with minced lemongrass, ginger, and garlic. But it's easier in a North American kitchen to flatten the balls and cook them as sliders. They cook slowly in a little oil, which gives them a slight crust and succulent interior. Traditionally the meat is chopped by hand, which has a different texture from ground meat, and it's worth trying. You can also chill the meat and use a food processor to grind it.

• 1 lb. boneless beef chuck or boneless pork shoulder, or 1 lb. ground chuck or ground pork
• 1/4 tsp. turmeric
• 2 Tbs. minced lemongrass
• 2 Tbs. minced garlic
• 1/2 cup minced shallots
• 2 Tbs. minced ginger
• 1 tsp. salt
• 1/4 cup chilled cooked jasmine or other rice
• 1/2 tsp. cayenne
• 1/4 cup finely chopped Roma tomatoes
• About 1/4 cup peanut oil

If using meat that has not been ground: To hand-chop the meat, thinly slice it, then place the slices on a large cutting board. Holding a cleaver in each hand, chop the meat with alternating hands, chopping across the piled meat one way, then another, and repeating until finely chopped. Sprinkle on the turmeric and set aside in a large bowl. Alternatively, to use a food processor, cut the meat into 5 or 6 pieces and place in the freezer for 20 minutes. Transfer the meat to the processor, add the turmeric, and pulse to finely chop. Transfer to a large bowl and set aside.

If using ground meat: Place in a bowl, sprinkle with the turmeric, and set aside.

To make and cook the sliders, combine the lemongrass, garlic, shallots, ginger, and salt in a large mortar or the food processor and pound or pulse to a coarse paste. Add the rice, chile powder, and tomatoes and pound or pulse again.

Add the flavor paste to the meat and knead it thoroughly into the meat. Shape the mixture into balls about 1 inch in diameter, then flatten each one gently into a thick patty. Set aside on a lightly oiled plate.

Place a large skillet over high heat. Add the oil, then lower the heat to medium-high and add the sliders, being careful not to splash yourself with oil; arrange the first ones around the edges of the skillet and work your way in to the center. Cook for 3 minutes or so, then use a wide metal spatula to turn the sliders over. As the meat starts to release water, raise the heat a little to evaporate it. Remove the sliders from the pan when they are firm to the touch or have reached the degree of doneness you like.

Banh Mi Burger

You can substitute half of the carrots with daikon radish for an even more authentic flavor. To speed up the process you can buy already julienned carrots in the produce section of your supermarket.

• 1 large carrot, peeled and cut into 1/8-inch thick matchsticks (about 1-1/2 cup)
• Kosher salt
• 3 Tbs. granulated sugar
• 1/4 cup white vinegar
• 1 lb. ground pork
• 1-1/2 Tbs. chili garlic sauce
• 1/2 Tbs. fish sauce
• 1/2 Tbs. fresh lime juice
• Canola or vegetable oil for brushing
• 4 crusty rolls, such as French baguettes, split
• 1/4 medium English cucumber, cut into 16-1/8-inch slices
• 1 medium jalapeño, cut into 16 thin slices
• 1/2 cup loosely packed cilantro leaves
• 4 thin slices of ham
• Mayonnaise

Put the carrots in a medium bowl and sprinkle with 1-1/2 tsp. of the sugar and 1/2 tsp. of salt. Using your hands, toss the carrots in the salt and sugar to begin expelling the water from them, about 3 minutes. They will soften and liquid will begin to pool in the bottom of the bowl. The carrots are ready when they can bend easily without snapping in half and they have lost about a third of their volume. Drain in a colander and rinse under cold water. Gently press down on the carrots to push out any additional water.

In the same bowl, combine 2 Tbs. of the sugar, the vinegar, and 1/4 cup of lukewarm water and stir to dissolve the sugar. Add the carrots to the pickling liquid (the liquid should be covering the carrots) and let sit for about 20 minutes.

Meanwhile, combine the pork, chili garlic sauce, fish sauce, lime juice, and the remaining 1-1/2 tsp. sugar. Shape into four 4-inch wide, 1/2-inch-thick patties and let sit at room temperature for 15 minutes.

Prepare a gas or charcoal grill or a grill pan at medium-high heat. Brush and oil the grates.

Make a thumbprint in the center of each of the burgers and then place on the grill. Grill the first side until grill marks form, about 4 minutes. Flip and continue to cook until an instant-read thermometer reads 145°F, about 3 minutes more.

Remove the burgers from the grill and let rest on a plate. Place the buns on the grill and toast until grill marks form on both sides, about 1 minute per side.

Spread a small amount of mayonnaise on the upper and lower halves of the buns. Lay a burger on the lower bun and top with a quarter of the carrot pickle, 4 cucumber slices, 4 jalapeño slices, a few cilantro leaves, a slice of ham, and the top half of the bun. Repeat with the other 3 burgers and serve.