For example, if you enjoy the speed of a meat-and-vegetable stir-fry but don't own a wok, use the browning skillet in the microwave for browning the meat and crisp-cooking the vegetables. Slivers of beef are browned in oil for our Oriental Beef With Pee Pods. To add to the preparation convenience of this dish, the microwave also defrosts a package of frozen pea pods. The entree is completed in the browning skillet, which is attractive enough to take straight to the table for serving.
ORIENTAL BEEF WITH PEA PODS
1 pound boneless top round steak
1 clove garlic, minced
1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon brown sugar
1/8 teaspoon ground ginger
2 tablespoon water
2 tablespoon vegetable oil
1 (6-ounce) package frozen pea pods
1 sweet red pepper, cut into strips
1/4 pound fresh mushrooms, sliced
Partially freeze steak; slice diagonally across grain into 2-1/2 X 1/2 inch strips. Combine garlic and next 6 ingredients; add beef, toss well, and refrigerate for 15 minutes.
Preheat an uncovered browning skillet in microwave oven at HIGH for 6 minutes. Add oil to the hot skillet, tilting to coat the surface. Drain beef, reserving marinade; add beef to preheated skillet, stirring well after 2 minutes. Set beef aside.
Place reserved marinade in a 1-quart casserole. Then microwave, uncovered at HIGH for 1-1/2 to 2 minutes or until mixture boils and thickens, stirring twice. Pour mixture over meat; set aside.
Place package of frozen pea pods in microwave oven; microwave at HIGH for 1-1/2 to 2 minutes or until partially thawed. Stir pea pods, red pepper, and mushrooms into the meat mixture. Microwave, uncovered at HIGH 2 to 3 minutes is hot, stirring twice.
Yield: 4 servings
