Avoiding Additives and Preservatives

Look for a mustard without preservatives; I use President’s Choice Dijon.

Mix ingredients for the dressing in a large bowl

Preheat the grill and toss the vegetables with oil

Grill the steak until it is medium-rare

Grill the beans and radishes carefully so they don't fall through the grate

French bistro steak salad

Ingredients:

Dressing

1 tablespoon (15 ml) grainy Dijon mustard

1 tablespoon (15 ml) cider vinegar

1 to 2 cloves garlic, minced

1 tablespoon (15 ml) finely chopped fresh tarragon or basil

1 ½ teaspoon (7.5 ml) chopped fresh thyme

1 teaspoon (5 ml) liquid honey

¼ teaspoon (1 ml) each salt and pepper

3 tablespoons (45 ml) extra-virgin olive oil

Salad

1 lb (450 g) beef flank marinating steak

1 teaspoon (5 ml) pepper

½ (2.5 ml) teaspoon salt

12 oz (350 g) green beans, trimmed

20 radishes, trimmed and halved

1 tablespoon (15 ml) olive oil

2 soft-cooked eggs, halved

Preparation:

Dressing: In large bowl, whisk together mustard, vinegar, garlic, tarragon, thyme, honey, salt and pepper; slowly drizzle in oil, whisking until blended. Set aside.

Salad: Rub steak all over with pepper and salt. Toss green beans and radishes with oil. Place steak on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, 10 to 12 minutes for medium-rare. Transfer steak to cutting board; let stand for 5 minutes before thinly slicing across grain.

Eggs: For perfect slightly soft–cooked eggs, using slotted spoon, gently place eggs in saucepan of boiling water. Boil for 6 minutes. Drain; transfer eggs to bowl of ice water to stop the cooking. Peel and cut in half.

While steak rests, place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender and lightly charred, about 5 minutes. Place in bowl with dressing; toss to coat.

Divide vegetables and steak among 4 plates; top each with egg half. Serves 4.

From Canadian Living

Avoiding Additives and Preservatives

I have never been able to find additive-free oyster sauce, so I make my own by combining 3 tablespoons of tamari sauce with 2 tablespoons of sugar and 3 teaspoons of cornstarch. I use regular Tabasco in place of the chili garlic sauce.

Toss beef with egg yolk, cornstarch and garlic

Mix together sauce ingredients

Brown beef and set aside

Stir fry mushrooms and onions

Add other vegetables, then beef and sauce

Steak and broccoli stir-fry

Ingredients:

1 lb. (450 g) beef flank marinating steak

2 tablespoons (30 ml) oyster sauce

1 teaspoon (5 ml) chili garlic sauce

¼ teaspoon (1 ml) each salt and pepper

4 cloves garlic, minced

1 egg yolk

2 teaspoons (10 ml) cornstarch

1 tablespoon (15 ml) vegetable oil

1 onion , thinly sliced

3.5 oz (100 g) shiitake mushrooms, stemmed and sliced

12 oz (350 g) bite-size broccoli florets (about 6 cups)

1 sweet red pepper, thinly sliced

Preparation:

Place beef in freezer until firm, about 20 minutes. Thinly slice across the grain.

Meanwhile, in small bowl, whisk together oyster sauce, chili garlic sauce, half each of the salt and pepper and 1/3 cup (75 ml) water. Set aside.

In bowl, toss together beef, garlic, egg yolk, cornstarch and remaining salt and pepper.

In large nonstick skillet or wok, heat 1 tsp (5 ml) of the oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to plate. Repeat with 1 tsp (5 ml) of the remaining oil and the remaining beef mixture.

In same pan, heat remaining oil over medium-high heat; stir-fry onion and mushrooms until onion is golden and mushrooms are softened, about 5 minutes. Add broccoli, red pepper and 2 tbsp (30 ml) water; stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in oyster-sauce mixture; cook, stirring, until slightly thickened, about 1 minute.

From Canadian Living

Avoiding Additives and Preservatives

Look for a red wine vinegar with no sulfites added, such as Eden Organic brand.

Use fresh parsley and basil for the vinaigrette

Combine the herbs with garlic, vinegar, salt and oil

Cut the meat and vegetables in chunks that are about the same size

Cook on a greased grill, basting with the vinaigrette

Provençale Beef Brochettes

Ingredients:

1 lb (500 g) steak cut into 1½-inch (3.8 cm) cubes

1 red onion

1 each sweet red and green pepper

1 small eggplant

12 mushroom caps

Olive oil

Pesto Vinaigrette

3 large garlic cloves, quartered

1 tsp (5 ml) salt

2 cups (500 ml) packed fresh parsley

1 cup (250 ml) packed fresh basil

3 tbsp (45 ml) red wine vinegar

1 tsp (5 ml) granulated sugar

⅔ cup (150 ml) olive oil

Preparation:

Pesto Vinaigrette

In food processor, puree garlic and salt. Add parsley and basil and process into fine paste.

With motor running, add vinegar and sugar, then oil in thin, steady stream. Season with pepper to taste. Makes 1 cup (250 ml).

Cut beef into 1½-inch (3.8 cm) cubes and cut vegetables into similar-sized chunks.

Thread steak, onion, peppers, eggplant and mushrooms onto skewers and brush with oil.

Place skewers on greased grill over high heat. Cook for 2 minutes. Reserving half of pesto vinaigrette, brush some of the remaining vinaigrette over the brochettes. Serves 4.

From Canadian Living’s Best Barbecue Cookbook

Avoiding Additives and Preservatives

Check the almonds for preservatives. I make my oyster sauce from scratch (see recipe below) and use tamari instead of soy sauce. Marukan rice vinegar and Emile Noel sesame oil are additive free.

Fry the steak

Saute the vegetables

Add the sauce

Steak and Noodle Stir Fry

Ingredients:

2 tablespoons (30 ml) sliced almonds

8 ounces (250 g) soba (Japanese-style noodles), spaghettini or spaghetti

Kosher salt

1 teaspoon (5 ml) plus 3 tablespoons (45 ml) vegetable oil

12 ounces (375 ml) skirt or flank steak

Freshly ground black pepper

2 scallions, whites and greens separated, chopped

4 medium garlic cloves, chopped

1 tablespoon (15 ml) grated peeled ginger

2 heads baby bok choy, quartered

1 medium carrot, peeled, thinly sliced on a diagonal

3 tablespoons (45 ml) oyster sauce (see recipe below)

3 tablespoons (45 ml) reduced-sodium soy sauce

3 tablespoons (45 ml) unseasoned rice vinegar

1 tablespoon (15 ml) toasted sesame oil

Oyster sauce

1 ½ tbsp (25 ml) tamari

1 tbsp (15 ml) sugar

1 ½ tsp (7 ml) cornstarch

Preparation:

Preheat oven to 350°F (180°C). Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.

Heat 1 teaspoon (5 ml) vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.

While steak rests, wipe out skillet and heat 3 tablespoons (45 ml) vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.

Whisk oyster sauce, soy sauce, vinegar, sesame oil, and ½ cup (125 ml) water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry. Serves 4.

From Epicurious.com