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Dinner This Week

Dinner This Week: Cooking from the Pantry - Vol. 17

This week’s menus include Stir-Fried Beef, Broiled Pork Tenderloin, and Pasta with Fresh Tomato Sauce for dinner in about an hour.
By Published July 31, 2020

Even with the best-laid plans, cooking during these unprecedented times can be a challenge. So we've put together three recipe pairings, each with an entree and a side, that call for ingredients you may already have on hand. But if you don't have a particular ingredient or the supermarket is out of stock, don't worry; we've also provided ideas for subsitutions. 

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Dinner 1: Stir-Fried Beef with Kimchi and Steamed White Rice

Game Plan: Prep all of the ingredients for the stir-fry. Start cooking the rice. Once the rice is covered, cook the stir-fry.

Stir-Fried Beef with Kimchi calls for flank steak, but strip or blade steak can also be used. Kimchi is integral to the dish, but the bean sprouts can be replaced with another crisp vegetable such as thinly sliced celery or strips of bell pepper. For Steamed White Rice that is just sticky enough to be picked up with chopsticks, rinse the rice well and boil it for the first 5 minutes.

Printable Shopping Lists: Stir-Fried Beef with Kimchi and Steamed White Rice


 

Dinner 2: Broiled Pork Tenderloin and Steamed Broccolini

Game Plan: Prep all of the ingredients for both dishes. Broil the pork. While the pork rests, steam the broccolini.

The intense heat of the broiler gives our Broiled Pork Tenderloin the well-browned exterior and rosy-pink, juicy center usually produced by roasting, but in a fraction of the time. The pork is great as is, or serve it with our Sun-Dried Tomato and Basil Salsa. Pan-Steamed Broccolini with Garlic and Mustard is finished with a little Worcestershire sauce and dry mustard, but you can skip these ingredients and simply serve it with a squeeze of lemon. 

Printable Shopping Lists: Broiled Pork Tenderloin with Steamed Broccolini


 

Dinner 3: Pasta with Fresh Tomato Sauce and Romaine and Watercress Salad

Game Plan: Start by making the sauce. As the sauce simmers, prepare the salad ingredients. Toss the salad right before serving.

We use fusilli in our Pasta and Fresh Tomato Sauce with Chile Pepper and Basil, but any short tubular or curly pasta shape can be substituted. Any variety of tomato will work here—even a mix—but make sure to use the best quality you can find. Increase or decrease the amount of red pepper flakes to suit your taste. Romaine and Watercress Salad with Asparagus and Prosciutto can be adapted to use what you have on hand. We like the mix of crisp romaine and spicy watercress, but feel free to try different combinations of greens. Crisp bacon can be used instead of prosciutto, and almonds can stand in for the pine nuts.

Printable Shopping Lists: Pasta with Fresh Tomato Sauce and Romaine and Watercress Salad


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.