Best Fingerling Potato Poutine With Chile Braised Beef Recipes

Sweet and Tangy Chile Beef image

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 19

Sweet and Tangy Dressing
1 tablespoon light soy sauce
4 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon groundnut oil (peanut)
2 teaspoons caster sugar (superfine)
1 tablespoon honey
1/3 cucumber, halved lengthwise, seeded and very finely chopped
1 medium green chile, seeded and very finely chopped
Chile Beef
1 tablespoon groundnut oil (peanut)
9 ounces beef fillet (tenderloin), sliced into thin 1/4-inch strips Cook's Note: You could use tail end of fillet for a less expensive cut.
1 teaspoon Shaohsing rice wine or dry sherry
Pinch crushed dried chile flakes
1 teaspoon light soy sauce
Pinch freshly cracked white pepper
1 large handful baby spinach leaves, washed
2 heads green-stemmed pak choy (bok choy), washed and sliced
1 small mango, peeled, stoned and finely diced

Steps:

I love deep-fried crispy chilli beef but deep-frying is not always healthy. So I have come up with a light but tasty alternative that cooks the beef in a fast and furious way - on the wok! It is seasoned with some dried chilli spices and then placed on a bed of baby spinach leaves and dressed with a delicious sweet and tangy dressing.
This is one of my favourite fast, delicious healthy suppers and I hope it gets your thumbs up. You can reduce the amount of sugar if you like.
For the dressing:
To make the sweet and sour dressing: Combine the light soy sauce, lemon juice, orange juice, groundnut oil, sugar, and honey, in a bowl. Whisk to blend the ingredients, and then add the very finely chopped cucumber, and chile. Stir, and set aside.
For the beef:
Heat a wok over high heat, and add the groundnut oil. Add the beef to the hot wok, and stir quickly. Deglaze with the rice wine or sherry, and cook for a few seconds.
Add the crushed dried chile flakes, light soy sauce, and white pepper. Cook to your preference: 1 minute longer for well-done or less than a minute for medium.
Dress the serving plates with some of the baby spinach leaves, and sliced pak choy. Spoon some of the chile beef into the middle of the platter, and then drizzle generous amounts of the dressing over the top. Sprinkle the dish with finely diced mangos, and serve immediately.

Instant Pot Braised Short Ribs With Fingerlings Potatoes image

Provided by norasingley

Categories Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

4 lbs meaty bone-in short ribs (about 6 pieces in 3-inch pieces)
kosher salt & freshly ground black pepper
2 tablespoons olive oil, plus more as necessary
2 tablespoons all-purpose flour
1 1/2 cups dry red wine
2 medium carrots, peeled and cut crosswise in half
2 stalks celery, cut into thirds
2 leeks, whites and light green parts only, cut crosswise in 3-inch pieces
1 head garlic, cut in half crosswise
1 bay leaf
3/4 teaspoon red pepper flakes
1 cup low sodium beef broth
3/4 teaspoon red pepper flakes
1 1/2 lbs fingerling potatoes, scrubbed
chopped mixed herbs, for serving, such as parsley, dill, chives, thyme, and or cilantro

Steps:

Preheat Instant Pot to saute setting.
Dry short ribs and season generously with salt. Add olive oil to pot and swirl to coat. When smoking, add short ribs, in batches, and saute until deeply golden brown, about 5 minutes per side.
Remove ribs to a plate as they finish and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Return all ribs to pot, sprinkle with flour and toss to coat.
Add wine and reduce by half, about 8 minutes, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer ribs and pan sauce to Instant Pot before proceeding.).
Arrange ribs in as even a layer as possible and disperse carrots, celery, leeks, garlic, bay leaf, and red pepper flakes throughout. Add broth, bring to a simmer, and top with fingerling potatoes. Season all vegetables generously with salt and pepper.
Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove ribs and vegetables with a slotted spoon. Tent with foil to keep warm.
Transfer cooking liquid to a fat separator or measuring cup and skim fat. If desired, return sauce to Instant Pot and reduce to desired consistency. Season sauce with salt and pepper.
Serve ribs with potatoes, vegetables, and sauce, garnished with herbs.