(Family Features) A distinctive and unexpected ingredient like rice vinegar is an easy way to bring faraway flavors to your favorite summer dishes. This pantry staple adds an Asian-inspired flavor to recipes of all kinds, from marinades to high-end meals.
Explore a new way to enjoy steak this summer with a recipe for zesty, marinated beef paired with crisp broccolini and peppers to give a familiar dish a fresh makeover using flavors from another origin. Give fajitas an Asian makeover with shrimp seared in a decadent hoisin-ginger sauce or try a fresh take on a crunchy salad with this Mexican-meets-Asian layered approach that’s perfect for lunch.
Include seasonal produce like cucumbers, bell peppers and tomatoes to enhance your summer flavor fusions. Pantry staples like black beans and canned corn also offer accessible ways to make elevated summer classics.
Capture Asian flavors with ingredients like NAKANO Rice Vinegar, which has perfected its rice vinegars over eight generations to offer unique and delicious flavors perfect for making mouthwatering Asian-inspired recipes at home.
Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.
Spicy Steak and Broccoli
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6
1 beef tenderloin (1 1/2 pounds), cut into 2-inch cubes
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 tablespoons avocado oil, divided
2 cups multicolored, mini sweet peppers, cut into thin rings
1/4 pound broccolini, cut into 3-inch sections
2 large shallots, chopped
1/4 cup NAKANO Seasoned Rice Vinegar
1 tablespoon sugar
1 teaspoon sambal oelek (Asian-chili garlic sauce) or sriracha
1/4 teaspoon kosher salt
2 teaspoons grated fresh ginger
In medium bowl, combine beef, soy sauce, cornstarch, black pepper and garlic powder.
In large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add peppers, broccolini and shallots; cook 3 minutes, or until tender crisp. Transfer to clean bowl.
In same skillet over high heat, heat 1 tablespoon oil until shimmering. Add half of beef in single layer. Cook undisturbed 2 minutes, or until bottoms are browned. Stir. Cook 1 minute, or until outer surfaces are no longer pink. Transfer to bowl with vegetables. Repeat with remaining oil and beef. Return beef and vegetables to skillet over medium-high heat.
In small bowl, combine rice vinegar, sugar, sambal oelek, salt and ginger. Add mixture to pan. Cook 2 minutes, or until sauce is slightly thickened.
