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Category: Meat

Beef and Napa Cabbage

Beef and Napa Cabbage

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Yield: 4 to 6

Cook! Stacey Cook

A delicious beef and Napa cabbage stir-fry using a simple marinade.

3 slices of ginger

3 cloves of garlic, minced

2 stalks of green onion, 2-inch sections, white/green separated.

15 oz napa cabbage, upper half cut off and set aside, lower half cut in half lengthwise and then cut diagonally in 2-inch sections

Marinate:

8 oz beef, tri-tip, sliced ⅛-inch across the grain.

1 tsp soy sauce

¼ tsp dark soy sauce

½ tsp oyster sauce

2 tsp water

1 pinch of sugar

½ tsp baking soda

4 tsp cornstarch, mix evenly, add

2 tsp oil

½ tsp sesame oil, mix

Slurry:

⅓ cup water

1 tsp cornstarch

Cook:

Heat skillet over medium high heat. Add

1 TBS oil, when hot add

¼ tsp sugar

½ tsp salt, immediately add stem part of Napa cabbage, and stir fry for 1 minute, then add leaf part. Stir fry for another 45 seconds and remove it to plate. Add

1 TBS oil, when hot add

ginger slices and let sizzle briefly. Add

marinated beef, spread out to single layer and pan-fry until the bottom is golden brown. Add white part of scallion and let it sizzle in the oil briefly. Flip beef over and add

minced garlic. Stir fry until other side of beef is brown then add

1 tsp rice wine, then stir fry beef until 70% cooked. Add

2 tsp soy sauce

½ tsp dark soy sauce, stir fry until coated evenly. Add

slurry. BTB and stir to thicken.

Return Napa cabbage to pan, add

¼ tsp black pepper and toss to mix.

Serve with rice.

Beef Stir-Fry

Beef Stir-Fry

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Yield: 4 Servings

Scott Nowell

For the beef

  • 2oz lean flank steak, cut into thin slices across grain
  • 1TBS hot chili oil
  • 1TBS cooking oil
  • 1TBS ginger, minced
  • 1TBS shallot, sliced
  • 1TBS garlic, minced
  • ½tsp 5 spice powder
  • ½yellow onion, sliced
  • ½red bell pepper, sliced
  • ½green bell pepper, sliced
  • 3dried shitake mushrooms, soaked in hot water 30 mins.

For the sauce:

  • ¼cup stock
  • 1TBS hoisin sauce
  • 1tsp sesame oil
  • 1TBS soy sauce
  • 1TBS hot chili bean paste
  • 1tsp corn starch

Place the beef strips into a bowl and add the soy sauce, corn starch and mix well. Leave to marinate for 30 minutes.

Mix the sauce ingredients in a separate bowl, set aside.

Heat a wok until very hot and add the cooking oil and hot chili sauce to the wok and mix.

Add the ginger, shallot and garlic and cook for 15 seconds.

Add the marinated beef and stir-fry for one minute, or until browned all over.

Add the onion and cook 2 minutes. Add the remaining veggies and cook for 2 minutes.

Add the sauce and cook until thickened.

Chinese Beef on a Stick

Chinese Beef on a Stick

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Yield: 6 as main, 12 as appetizer

Woks of Life

This is our version of Chinese Beef on a Stick—super savory, a little bit sweet, and crisped on the edges.
Prep: 15 Marinating: 4 hrs Cook: 6-10

  • 2lb flank steak (choose a wide piece so you can get long slices)
  • 1TBS sugar
  • 2tsp cornstarch
  • 1tsp garlic powder
  • 1tsp onion powder
  • ½tsp white pepper
  • ¼tsp salt (optional if sensitive to salt)
  • 1½TBS neutral oil (such as canola, vegetable, or avocado oil)
  • 2½TBS oyster sauce
  • 1TBS sweet bean sauce (or substitute hoisin sauce)
  • 1TBS light soy sauce
  • 1tsp sesame oil
  • 3TBS water
  • 1TBS toasted sesame seeds (optional garnish)

Thinly slice the flank steak on a 45-degree angle, about ½ inch. Use a very wide piece of flank steak, so you can slice them against the grain into long 6-inch slices.

Add the beef to a large bowl, along with sugar, cornstarch, garlic powder, onion powder, white pepper, salt (if using), neutral oil, oyster sauce, sweet bean sauce, light soy sauce, sesame oil, and water. Mix well, cover, and refrigerate overnight, or at least 4 hours. During that time, soak bamboo skewers in water (minimum 1 hour, or you can use metal skewers).

Line a baking sheet with foil and a wire rack. Thread the pieces of beef on the skewers so they lay flat. Place them on the wire rack about 1 inch apart. For crispier results, use two wire racks and two sheet pans or cook in two batches.

Position an oven rack at the top-most level, closest to the heating element. Turn your oven on broil (high). Broil the skewers for 3-4 minutes on each side, watching them closely so they don’t burn. (Ovens vary!) Garnish with toasted sesame seeds if desired and serve.

Beef Chop Suey

Beef Chop Suey

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Yield: 4-6

Cook! Stacey Cook

Prep:

4 cloves of garlic, minced

4 slices of ginger

4 stalks of green onion, split lengthwise, cut 2-inch, separate green/white

6 oz onion, red or yellow, cut into large strips, separated

8 oz beansprouts

Marinate:

8 oz beef, tri-tip, cut across fiber

2 tsp soy sauce

1 tsp oyster sauce

1/2 tsp dark soy sauce

4 tsp water

1/4 tsp baking soda

5 tsp cornstarch

pinch black pepper, mix evenly, add

2 tsp sesame oil, mix, set aside

Slurry:

1 tsp corn starch

1/2 cup water

Cook:

Heat skillet over medium high heat, when hot, add

1 TBS oil

small pinch sugar

1/4 tsp salt, add

onions

1/2 tsp rice wine, cook enough to remove raw taste, remove to plate. Heat

1 TBS oil

2 slices of ginger, sizzle, add

small pinch sugar

1/4 tsp salt

beansprouts, sauté 15 seconds, add

1 tsp rice wine, remove to plate, heat

1 TBS oil

2 slices of ginger, sizzle, add

marinated beef and stir fry. add

white part of scallion

minced garlic and stir fry until beef is 70% cooked, add

2 tsp soy sauce

1 tsp dark soy sauce

1/4 tsp sugar, stir fry until color even, stir and add

slurry, mix, BTB, thicken, add

green part of scallion, return

beansprouts

onion and

pinch black pepper,

turn off heat, mix,

Serve.

Pork Chops, Mom’s Stuffing Topped

Pork Chops, Mom’s Stuffing Topped

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Yield: 4

Scott Nowell

This is my copy of one of my mom’s recipes. It was called baked stuffed pork chops, but it was actually topped with stuffing since the chops weren’t very thick.

  • 4(under 1-inch thick) center-cut bone-in pork chops (6 to 10 oz each)
  • salt and pepper
  • 1bag stuffing mix
  • butter, as needed
  • 1cup chicken stock
  • 1-2stalks celery, diced
  • ½cup onion, diced

Preheat the oven to 350°F.

Prepare the stuffing mix according to the package directions.

Season pork chops on both sides lightly with salt and pepper.

Place pork chops on a sheet pan. Put a mound of stuffing on top of each chop. Bake until chop is 140°F close to bone.

Remove from oven, rest for 5 minutes and serve.

Smothered Pork Chops

Smothered Pork Chops

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Yield: 2 Servings

Adapted from: Simply Recipes

Thick cut pork chops are seasoned, then pan seared in a cast iron skillet and smothered in onion & mushroom gravy. Serve over mashed potatoes with a green vegetable.

  • 2TBS vegetable oil or lard
  • 2center-cut pork loin chops, cut 1-inch thick (about 1½ lb)
  • 2tsp kosher salt
  • 1tsp ground black pepper
  • 1yellow onion, halved and sliced ½-inch thick
  • 4oz mushrooms, sliced
  • 2cloves of garlic, thinly sliced
  • 3TBS AP flour
  • 1½cups beef (or chicken) stock 
  • ¼cup heavy cream
  • 2sprigs fresh rosemary


Season and sear the pork:

In a large (12-inch) cast-iron skillet set over medium-high heat, add the oil. While the oil is heating, sprinkle one side of the pork chops with salt and pepper.

Place the chops into the hot pan, seasoned side down, and sear for 4 minutes, or until they are a dark, golden-brown. While the first sides are searing, season the top side with more salt and pepper. Flip the chops over and cook for another 4 minutes. You may have to do this in batches for a good sear. Transfer the chops from the pan to a platter.

Sauté the onions and mushrooms:

Add the onions and mushrooms to the pan and cook them over medium heat, stirring frequently for 3-4 minutes or until they are softened and become a deep golden color. Add the garlic and sauté for 30 seconds.

Make the roux:

Once the onions and garlic are cooked down but still a little glossy, sprinkle flour over the veggies. If the onions aren’t glossy, add 1 TBS of oil before adding the flour. Cook the flour for one minute to remove the raw, starchy taste from it.

Add ¼ cup of beef stock to the pan and use your spoon to scrape up the browned bits from the bottom of the pan. The mixture will look like a very thick paste at this point.

Finish making the gravy:

Combine the cream with the rest of the beef stock and pour this liquid into the pan. Add rosemary sprigs and bring the mixture up to a gentle simmer, stirring frequently, until thickened.

Finish the chops:

Nestle the pork chops into the simmering gravy, then cover the pan. Allow the chops to simmer in the thickened gravy for 10 minutes, or until their internal temperature reaches at least 145°F and no higher than 165°F.

Serve the chops:

Place the pork chops over a bed of mashed potatoes and smother them in the gravy.

Sam’s Ribs

Sam’s Ribs

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Yield: 2 racks of ribs

Samantha Hubbell

Hmm, Hmm, good!

  • 1 or 2racks of baby back or St. Louis ribs

Dry rub:

  • 1tsp garlic salt
  • 1tsp cumin
  • 1tsp pepper
  • 1tsp paprika
  • 1tsp chili powder
  • 1tsp oregano
  • ¼tsp white pepper
  • ¼cup brown sugar

Mix all dry rub ingredients.

Preheat oven to 250°F.

Rub rib racks with dry rub mix.

Cover pans with foil. Bake for 3 hrs.

Coat ribs with sauce and bake for another hour.

Steak Marsala

Steak Marsala

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Yield: 2

https://www.sipandfeast.com/beef-marsala/#wprm-recipe-container-22586

There’s nothing more impressive than tender and juicy Beef Marsala. Made with marsala wine, mushrooms, and filet mignon, this is the perfect steak recipe to delight your dinner guests. Start with a reverse sear. Slowly roast filets mignons in a 275-degree oven for about 25 minutes until they were just shy of medium-rare and then we browned them in a hot skillet.  Cook: 20

Note: The Marsala sauce was good.

  • 21″ thick filet mignon steaks about 6-8 oz each, removed from fridge 1 hour prior to cooking
  • 4TBS olive oil divided
  • 1oz dried gourmet mushrooms sliced, reconstituted in hot water then drained (optional)
  • ½lb cremini mushrooms sliced
  • 2large shallots minced
  • 3cloves garlic minced
  • 2TBS AP flour
  • ¾cup dry Marsala wine
  • 1cup low-sodium beef stock
  • 2TBS unsalted butter
  • 2TBS flat leaf Italian parsley
  • salt and pepper to taste

Adjust oven rack to middle position and heat oven to 275°F.

Roast steaks:

Pat steaks dry with paper towels and sprinkle evenly with 1 tsp salt and ½ tsp pepper. Place steaks in a 10- to 12-inch oven safe nonstick skillet and roast until steaks register 115°F (for medium-rare), about 25 minutes, or 125°F (for medium), 30 to 35 minutes.

Sear steaks:

Remove steaks from skillet. Heat remaining 1 TBS  oil in now-empty skillet over medium-high heat until just smoking. Place steaks in center of skillet and cook until well browned on both sides, 1 to 2 minutes per side. Transfer steaks to plate, tent with aluminum foil, and let rest for 10 minutes.

Mushrooms:

Add the reconstituted mushrooms to the pan and cook for 3 minutes then add the remaining cremini mushrooms and cook until they release their water (about 5-7 minutes). Once the mushrooms release their water let them brown for a few more minutes.

Sauce:

Turn the heat down to medium and add the remaining olive oil and shallots to the pan along with a pinch of salt and cook for 2-3 minutes or until soft. Add the garlic and cook for another minute.

Add the flour to the pan and whisk in until no white specks remain.

Whisk in the Marsala wine and bring to a boil. Cook until the wine reduces by half then add the beef stock and bring to a boil once more. Cook until the sauce begins to thicken (about 2 minutes) then turn the heat down to a simmer.

Finish:

Taste the sauce and season with salt and pepper to taste. Add the steaks back to the pan and spoon the sauce on top. Flip the steaks every minute and cook until they reach an internal temp of 130-135°F or until desired doneness. Once the steaks are done remove the steaks to a plate and whisk the butter and parsley into the sauce. Pour the sauce over the steaks and serve immediately. Enjoy!

Notes:

You can cook the steaks to any temp you like but try to sear them to 15-20°F less than how you like your steak. This way they can be finished in the sauce for a few minutes before serving.

Any type of mushrooms can be used. Gourmet mixed mushrooms make a beautiful presentation and really amp up the wow factor.

Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop over medium-low heat until warm.

Carne Asada

Carne Asada

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Yield: 4 to 6

Adapted from: NY Times

Nothing beats the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to “grilled meat” and refers to the many variations on this dish, as well as parties that center around grilling the marinated meat. Esteban Castillo, the author of the cookbook and blog “Chicano Eats,” combines the intensity of a dry spice rub with a citrus juice marinade in his recipe. Sometimes, he pours some beer into the mix too, but this version, fresh with cilantro, garlic and scallions, already gives the steak big, aromatic flavors. —Genevieve Ko
Time: 35 minutes, plus 2 hours’ marinating

For the steak:

  • 8tsp steak seasoning (recipe follows)
  • ½cup fresh lime juice (from 4 large limes)
  • ¼cup fresh orange juice (from 1 large orange)
  • 1TBS Worcestershire sauce
  • 1½tsp vegetable oil
  • ¼cup chopped cilantro
  • 2scallions, sliced
  • 2garlic cloves, sliced
  • 1½lb flank, flap or skirt steak

For assembly:

  • 12-16corn tortillas
  • Salsas, for serving


Marinate the steak: In a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, cilantro, scallions, garlic and 1 TBS steak seasoning. Place the steak in a resealable freezer bag or shallow dish and pour in the marinade. Make sure the steak is evenly coated. Seal the bag or cover the dish and refrigerate for 2 hours.

Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak.

For grill:

Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.

Grill for 3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium and 6 to 7 minutes for well done.

For broiling:

Prepare for broiling: Position an oven rack about 4-6 inches below the broiling element. Preheat the broiler to high and line a rimmed baking sheet or a broiling pan with aluminum foil for easy cleanup.

Bring steak to room temperature: Remove the marinated steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking to ensure even cooking. Pat the meat dry of any excess liquid to promote browning.

Broil the steak: Place the steak on the prepared baking sheet. Broil for 4 to 6 minutes per side, or until it develops a nice char on the outside.

Check doneness: Use an instant-read meat thermometer to check the internal temperature. 130°F for medium rare.

Remove the steak from the grill or broiler and rest on a cutting board for about 10 minutes before cutting into thin, small slices.

Steak seasoning:

8 tsp

2 tsp ground guajillo chili or chili powder

½ tsp ground black pepper

½ tsp ground coriander

¼ tsp ground cumin

¾ tsp kosher salt

2 tsp garlic powder

2 tsp onion powder

Beef and Broccoli 2

Beef and Broccoli 2

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Yield: 4

Adapted from: Cook! Stacey Cook


Prep:
4 cloves of garlic, minced
10 oz broccoli, cut into florets
3 slices of ginger

Marinate Beef:
10-12 oz beef steak, cut across grain into thin slices
½ tsp soy sauce
3 tsp dark soy sauce
1½ tsp oyster sauce
1 tsp sugar
¾ tsp baking soda
¼ tsp black pepper
5 tsp corn starch
8 tsp water, mix until water absorbed, add
4 tsp oil, mix

Cook Broccoli:
Heat a large skillet or wok over medium-high heat. Add
1 TBS oil, add
ginger slices
Broccoli florets, stir fry until coated with oil, add
1 TBS Shaoxing wine
⅛ tsp sugar
⅛ tsp salt
½ cup water, cover, cook for 30 seconds, remove to plate.

Cook Beef:
Add
1 TBS oil,
Marinated beef, spread out and pan fry on one side, add
Minced garlic and flip beef to brown on the other side until 50% cooked. Add
1 TBS Shaoxing wine, cook until evaporated. Add
2 tsp dark soy sauce
1 tsp oyster sauce
1 tsp sugar
⅓ cup water, cook until sauce thickens. Turn off heat.

Finish:
Return Broccoli to pan. Add
¼ tsp black pepper, mix
Serve with steamed rice.