Recipes: Char-Broiled Steak with Hoisin-Peanut Sauce and Angel Hair Pasta with Tomatoes, Peas and Shallots

looks yummy huh?


Char-Broiled Steak with Hoisin-Peanut Sauce

Hoisin sauce is a versatile ingredient worth having on hand for quick meals. Use it as the lone seasoning when broiling or grilling meats or fish, or mix it with other flavorings in dressings, marinades or toppings.

1/2 cup hoisin sauce*
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 lb. beef sirloin or top round steak, sliced (1/2 inch thick)**
1/4 cup chopped dry-roasted peanuts

1. In small bowl, stir together hoisin sauce, peanut butter and vinegar until smooth; reserve 1/3 cup for dipping sauce.

2. Heat broiler. Thread steak onto 4 (10-inch) metal skewers; place on foil-lined baking sheet. Brush with half of the remaining hoisin sauce mixture. Broil 4 to 6 inches from heat 5 to 7 minutes for medium-rare or until of desired doneness, turning once and brushing with sauce halfway through.

3. Serve sprinkled with peanuts. Pass reserved hoisin sauce mixture for dipping.

TIPS *Hoisin sauce is a thick, sweet, reddish-brown sauce made with soybeans, chiles, garlic, vinegar and spices. You can find it in Asian markets or in the Asian section of your grocery store.
**For easier slicing, place meat in freezer 30 minutes before slicing.

4 servings

PER SERVING: 350 calories, 18 g total fat (3.5 g saturated fat), 31.5 g protein, 18 g carbohydrate, 60 mg cholesterol, 710 mg sodium, 3 g fiber



Angel Hair Pasta with Tomatoes, Peas and Shallots


This room-temperature pasta is easy to make and satisfying to eat, especially when the weather is hot. A generous amount of basil imbues it with summer-fresh flavor.

1 lb. angel hair pasta
1 cup fresh peas or frozen peas, thawed
1 cup fresh corn kernels or frozen corn kernels, thawed
2 garlic cloves, minced
1 cup (4 oz.) grated Parmesan or Asiago cheese, divided
1 cup loosely packed chopped fresh basil
1 cup chopped seeded tomato (1 large)
1/2 cup thinly sliced shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
1/4 cup seasoned rice vinegar

1. Cook pasta in large pot of boiling salted water according to package directions; add peas and corn during last 1 minute of cooking. Drain; place in large bowl.

2. Meanwhile, in another large bowl, combine all remaining ingredients except 1/4 cup of the cheese. Add to drained pasta; toss. Top with reserved 1/4 cup cheese.

6 servings

PER SERVING: 510 calories, 16 g total fat (4.5 g saturated fat), 20 g protein, 73 g carbohydrate, 15 mg cholesterol, 735 mg sodium, 5 g fiber