Beef with Scallions

Ingredients

• 1 1/2 pounds beef tri-tip steak, trimmed of excess fat
• 1 tangerine
• 4 scallions, sliced, plus more for garnish
• 1/4 cup soy sauce
• 2 tablespoons toasted sesame oil
• 2 teaspoons sugar
• 2 tablespoons chopped peeled ginger
• 3 cloves garlic, minced
• Pinch of red pepper flakes
• 2 tablespoons orange preserves

Directions

Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.

Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.
Per serving: Calories 341; Fat 18 g (Saturated 5 g); Cholesterol 91 mg; Sodium 994 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g

Chinese Dumpling Soup

Ingredients

• 8 cups low-sodium chicken or mushroom broth
• 1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
• 1 tablespoon soy sauce, preferably dark
• 1/4 cup Shaohsing rice cooking wine or pale dry sherry
• 1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
• 2 teaspoons dark sesame oil
• 1 teaspoon sugar
• Pinch of salt
• 2 carrots, thinly sliced on the bias- about 1 cup
• 24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
• 3 scallions (white and green parts), thinly sliced
• 4 cups bag baby spinach
• chopped cilantro (optional)
• Asian chili paste (optional)

Directions

Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.

Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.