Use our go-to techniques for stir-frying and sauteing and have dinner served in less than 30 minutes.
A very hot pan and some fat are essential to this speedy method. Preparation is key; cut all ingredients into pieces of equal size before cooking.
Think fast — literally. Sauteing requires high heat to brown thin cuts. Deglaze the pan with some wine or broth, and you’ve got an instant sauce, too.
Beef stroganoff stir-fry
• 1 1/2 pounds skirt or flank steak, cut into 1-inch pieces
• 1/2 teaspoon smoked or sweet paprika
• Coarse salt and ground pepper
• 2 tablespoons vegetable oil
• 1 medium red onion, thinly sliced
• 1 pound sliced cremini mushrooms
• 3 tablespoons chopped fresh parsley
• Cooked, buttered egg noodles and sour cream, for serving
1. Toss steak with paprika, 2 teaspoons salt and 3/4 teaspoon pepper. Heat a large skillet or wok over high. Add oil then steak in an even layer and cook until browned, about 4 to 6 minutes, stirring occasionally. Transfer to a bowl.
2. Add onion and mushrooms to pan and cook until any liquid produced has evaporated and mushrooms are browned, stirring occasionally, about 8 minutes. Add steak along with any accumulated juices and stir to combine. Remove from heat and stir in parsley. Serve with noodles and sour cream.
Nutritional information per serving: 458 calories, 29 grams fat (9 grams saturated fat), 10 grams carbohydrates, 38 grams protein, 2 grams fiber and 57 percent of calories from fat.
Red-curry chicken stir-fry
• 1 tablespoon vegetable oil
• 1/4 cup red-curry paste
• 4 boneless, skinless chicken breasts, thinly sliced (1 pound total)
• 1/2 pound snow peas, trimmed
• 1/4 pineapple, cut into 1/2-inch pieces (1 1/2 cups)
• 1 cup packed fresh basil leaves
• 4 teaspoons fish sauce
• Coarse salt
• Cooked rice, for serving
1. Heat a large skillet or wok over high. Add oil and curry paste and cook, stirring, until fragrant, about 1 minute. Add chicken and cook until starting to brown, about 1 minute. Add snow peas and pineapple and cook until snow peas are bright green and tender and chicken is cooked through, about 3 minutes. Stir in basil and fish sauce, and season with salt. Serve with rice.
Nutritional information per serving: 230 calories, 6 grams fat (1 gram saturated fat), 16 grams carbohydrates, 26 grams protein, 3 grams fiber and 23 percent of calories from fat.
Pork with cherry sauce
• 1/4 cup all-purpose flour
• 1 pork tenderloin, cut into 1-inch slices and each pounded 1/4 inch thick
• Coarse salt and pepper
• 3 tablespoons olive oil, divided
• 2 large shallots, thinly sliced (about 1 cup)
• 1/4 cup dry red wine
• 1/4 cup chicken broth
• 2 cups frozen cherries, thawed (12 ounces)
• 2 teaspoons finely grated peeled fresh ginger
• Cooked polenta, for serving
1. Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
3. Add remaining 2 tablespoons oil and shallots, and cook until softened, about 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger, and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, about 2 minutes. Serve over polenta.
Nutritional information per serving: 343 calories, 15 grams fat (3 grams saturated fat), 21 grams carbohydrates, 31 grams protein, 2 grams fiber and 39 percent of calories from fat.
Chicken puttanesca with orzo
• 3/4 pound orzo
• 1/4 cup extra-virgin olive oil, divided
• 1/3 cup chopped fresh parsley
• Coarse salt and ground pepper
• 3 large cloves garlic, finely minced
• 3 tablespoons capers plus 1 tablespoon brine
• 4 chicken cutlets (about 1 pound)
• 1 can (28 ounces) diced tomatoes
• 1/2 cup chopped Kalamata olives
1. Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.
2. In a medium bowl, whisk garlic, 1 tablespoon oil, the brine and 1/2 teaspoon pepper; toss with chicken.
3. In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, about 5 to 8 minutes, flipping halfway through. Transfer to a plate. Add tomatoes and their liquid, olives and capers to skillet; boil until thickened, about 4 minutes. Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.
Nutritional information per serving: 639 calories, 21 grams fat (3 grams saturated fat), 74 grams carbohydrates, 40 grams protein, 3 grams fiber and 30 percent of calories from fat.