If you asked art directors and photographers to name the foods that are hardest to capture, meats would make just about everyone’s list. Fortunately, here in the Bay Area we have many exceptional food stylists, trained professionals who combine a thorough knowledge of food with gifted artistry in the kitchen. My job is often to select the right stylist for the job. Here are some photos of beef that were styled beautifully.
Szechuan Beef Stir-Fry
Total Recipe Time: 15 Minutes
Makes 4 Servings
- 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
- 1 package (10 ounces) fresh vegetable stir-fry blend
- 3 tablesspoons water
- 1 clove garlic, minced
- 1/2 cup prepared sesame-ginger stir-fry sauce
- 1/4 teaspoon crushed red pepper
- 2 cups hot cooked rice or brown rice, prepared without butter or salt
- 1/4 cup dry-roasted peanuts
1. Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside.
2. Meanwhile cut beef steaks into 1/4-inch thick strips
3. Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic.
4. Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.
Recipe courtesy of National Cattlemen's Beef Association