Dinner, Lunch

Mongolian Beef

Mongolian Beef
This Mongolian Beef recipe uses flavorful flank steak in a savory rich brown sauce that brings Asian flavor to your kitchen! Pair with steamed broccoli and jasmine rice!

Cuisine: Asian
Recipe type: Dinner, Lunch

  • peanut oil (you may use canola instead) 2 tablespoons
  • ginger ½ Teaspoon
  • cloves of garlic 3
  • low sodium soy sauce ½ cup
  • hoisin sauce ¼ cup
  • sesame oil 1 tablespoon
  • dark brown sugar 1½ tablespoons
  • scallions 4
  • flank steak 1 pound

  1. Slice the flank steak across the grain into very thin slices (it helps to place it in the freezer for about 30 minutes).
  2. Combine all the remaining ingredients except the scallions and brown sugar to make a marinade.
  3. Combine the sliced flank steak and marinade in a large zip lock bag or a bowl that accommodates both. Allow to marinate for 1 hour and up to 4.
  4. Heat an IMUSA wok over medium high heat. Add one tablespoon of the peanut oil and allow it to heat until it is mildly smoking. Add the scallions and quickly stir-fry for 2 minutes. Remove from wok and set aside.
  5. Drain the flank steak well (DO NOT DISCARD MARINADE). Pat the flank steak dry with a paper towel.
  6. Add the remaining oil to the wok and cook the flank steak over medium high heat for about 3 to 4 minutes or until slightly caramelized (do not crowd the pan). You may have to do this in batches. Remove from heat and set aside
  7. Add half the marinade to the wok and bring to a boil. Allow it to boil until it is reduced slightly and thickened.
  8. Add the flank steak back into the wok and sprinkle with brown sugar. Continue to stir-fry for 2 additional minutes.
  9. Add the scallions and stir until combined. Serve over steamed jasmine rice.

Miso Snapper with Asian Vegetables

Miso Snapper with Asian Vegetables
It’s all about the marinade! This recipe flavors snapper with a miso paste, ginger, and scallion marinade and a separate vegetable marinade made with peanut oil, rice wine vinegar, soy sauce, and sesame oil.

Cuisine: Asian
Recipe type: Dinner, Lunch

  • “Snapper Filets (or any form white fish like cod or
  • halibut work well too)” (4) 6 ounce
  • white miso paste ½ cup
  • Mirin (sweet rice wine, available at most grocery stores) ¼ cup
  • fresh ginger 1½ tablespoons
  • scallions 3 tablespoons
  • peanut oil 1 tablespoon

  1. In a large bowl, combine peanut oil, rice wine vinegar (not Mirin), soy sauce and sesame oil.
  2. Toss vegetables (except for the bok Choy leaves) in the marinade.
  3. In a separate bowl, combine miso paste, mirin ginger and scallions. Pour marinade over fish. Allow both the vegetables and fish to marinade for at least 30 minutes and up to 2 hours.
  4. Place a bed of bok Choy in the bottom of the steamer and place the marinated fish over it. Discard excess marinade.
  5. Drain the vegetables and place in the top portion of the bamboo steamer (carrots first, then peas, topped with chopped bok Choy)
  6. Place steamer over a 14 inch IMUSA wok with 2 inches of water. Bring water to a boil over medium high heat. Once water is boiling and steam is visible reduce heat to medium and continue cooking for 10 to 12 minutes. Turn off heat and remove steamer from wok.
  7. Place bamboo steamer over a large plate and serve with jasmine rice.

Cuban Inspired Penne Pasta with Chorizo and Ham

Cuban Inspired Penne Pasta with Chorizo and Ham
This pasta dish adds Cuban-Inspired flavors using Jamon Serrano and Chorizo in a creamy tomato based sauce.

Cuisine: Fusion
Recipe type: Dinner, Lunch

  • olive oil ¼ cup
  • Spanish chorizo sausage ¾ pound
  • pound jamón Serrano (Serrano ham) ½ pound
  • medium onion 1
  • garlic clove 1
  • small green bell pepper 1
  • tomato sauce 2 cups
  • vino seco (dry white cooking wine) 3 tablespoons
  • dried basil 1 teaspoon
  • dried oregano leaves 1 teaspoon
  • salt 1 teaspoon
  • pepper ½ teaspoon
  • paprika 1 teaspoon
  • heavy cream ½ teaspoon
  • rigatoni, penne, or other short, tube-shaped pasta 1 pound
  • Parmesan cheese ½ cup
  • whole-milk mozzarella cheese 1 cup

  1. Heat the olive oil in an IMUSA Jumbo cooker over medium-high heat. Add the chorizo and ham, and cook for 3 minutes, until some of the fat is rendered from the ham.
  2. Add the onion, garlic, and bell pepper, and reduce the heat to medium. Sauté for 5 to 7 minutes, until the onion is translucent.
  3. Add the tomato sauce, vino seco, basil, oregano, salt, pepper, and paprika, and cook for 5 minutes. Reduce the heat to low and add the cream. Simmer for 5 to 7 minutes, until the sauce has thickened slightly and all the flavors have had an opportunity to meld. Set aside.
  4. Cook the pasta according to the package directions (do not add oil to the water, but do add salt); drain the pasta.
  5. Place the drained pasta into the jumbo cooker with the sauce and stir well until combined.
  6. Stir in half of the Parmesan and mozzarella cheeses and continue cooking until the cheese is melted; adjust the seasonings if necessary.
  7. Serve immediately with the other half of the Parmesan cheese sprinkled on top.