Browsed by
Tag: beef

Szechuan Beef 🔥

Szechuan Beef 🔥

Comments 0 Comment

Yield: 4 Servings

Sue & Gambo


Beef & marinade:

  • ½lb sliced beef, tenderloin or sirloin
  • ½tsp salt
  • 1tsp sesame seed oil
  • 1pinch of white pepper
  • 1egg white
  • 3TBS corn starch
  • 4TBS oil

Stir-fry:

  • 1tsp minced ginger
  • 1tsp minced garlic
  • Âľcup onions
  • ½cup carrots
  • Âľcup green peppers
  • 1cup celery
  • 1cup mushrooms
  • 4-8Szechuan peppers
  • 1TBS Shaoxing wine
  • 1cup water + 2 TBS water
  • 1TBS oyster sauce
  • ½tsp hot pepper sauce
  • 1heaping tsp sugar
  • 1tsp dark soy sauce


Marinating the beef:

In a bowl, mix the beef, salt, sesame seed oil, white pepper, egg white, 2 TBS of corn starch and 1 TBS of oil.

Stir fry:

Heat 2 TBS of oil in a wok and add the Szechuan peppers. Stir fry for 30 seconds and add the beef and stir frying until the beef is golden-brown.

Set the beef and Szechuan peppers aside to drain.

In a wok add 1 TBS of oil, minced ginger, minced garlic and stir-fry for few seconds.

Next add all the vegetables and stir fry for a minute. Add Shaoxing wine and a cup of water, enough to just cover the vegetables. Cover and cook for 1 minute.

To make the sauce add 1 TBS oyster sauce, ½ – 1 tsp hot pepper sauce, and a heaping tsp of sugar.

Return the cooked beef and 1 tsp dark soy sauce to add color.

To thicken the sauce, whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl and slowly add to your stir-fry until it’s the right thickness.

Beef with Black Bean Sauce

Beef with Black Bean Sauce

Comments 0 Comment

Yield: 3 to 4

Woks of Life

Beef with black bean sauce is a tasty, classic combination found on Chinese restaurant menus around the country, and it’s easy to make at home!

Tenderize beef:

  • 1lb beef flank steak or beef chuck (thinly sliced against the grain)
  • 1tsp baking soda
  • ÂĽcup water

Velvet beef:

  • 2tsp cornstarch
  • 2tsp vegetable oil
  • 2tsp oyster sauce
  • 1tsp Shaoxing wine

For the rest of the dish:

  • 1½cups low sodium beef or chicken stock
  • 2TBS black bean and garlic sauce (such as Lee Kum Kee)
  • 1TBS oyster sauce
  • ½tsp sugar
  • ½tsp dark soy sauce
  • ½tsp sesame oil
  • â…›tsp ground white pepper (or to taste)
  • 2TBS vegetable oil
  • â…”cup onion (cut into 1-inch/2.5cm pieces)
  • 1cup red bell pepper (cut into 1-inch/2.5cm pieces)
  • 1TBS Shaoxing wine
  • 1cup snow peas (trimmed)
  • 1½TBS cornstarch (mixed into a slurry with 2 TBS water)


Tenderize beef: In a medium bowl, add the beef, baking soda, and water. Massage the beef with your hands until most of the liquid is absorbed. Let stand for 1 to 2 hours (less time for more tender beef, or longer for a tougher cut like chuck). Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.

Velvet beef: Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the beef for at least 30 minutes, or even overnight if you’d like to make this ahead.

Premix sauce: In a liquid measuring cup, mix the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.

Stir fry: Heat your wok over high heat until it starts to smoke lightly. Add 1 TBS of oil around the perimeter of the wok. Add the beef in 1 layer and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.

Reduce the heat to medium-high, and add the remaining 1 TBS of oil, onions, and bell peppers. Stir-fry for 30 seconds, until the onions and peppers have very light sear on them.

Next, add the Shaoxing wine to deglaze the wok.

Stir in the sauce mixture you made earlier. Bring to a simmer and add the beef (along with any juices) back to the wok. Stir, then add the snow peas.

Bring the contents of the wok to a simmer.

Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it’s too thick, add a splash of water or stock, if it’s too thin, add more slurry).

Cook until the snow peas are just crisp-tender.

Serve immediately with steamed rice!

Tips & notes:

Prep time includes inactive marinating time! Actual active prep is about 20 minutes.

Creamy Caramelized Onion Meatloaves

Creamy Caramelized Onion Meatloaves

Comments 0 Comment

with Sumac Roasted Carrots & Zucchini or Broccoli

Yield: 2 Servings

A big spoonful of creamy sauce, made with sweet caramelized onion, cream cheese, butter, and a pinch of parsley tops these personal meatloaves. On the side, sumac seasoned roasted carrots and a choice of zucchini or broccoli to give it a citrusy flavor.

PREP: 10 COOK: 35

  • 12oz carrots
  • ÂĽcup panko breadcrumbs
  • ÂĽoz parsley
  • ½tsp sumac
  • 1-2zucchini (depending on size)
  • — or —
  • 8oz broccoli florets
  • 10-12oz ground beef
  • 1tsp garlic powder
  • 1yellow onion
  • 2TBS cream cheese
  • 1heaping tsp chicken stock concentrate (like Better Than Bouillon)
  • salt & pepper
  • 4tsp cooking oil
  • 2tsp olive oil
  • ÂĽtsp sugar
  • 1TBS butter

Start prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Trim and halve zucchini lengthwise, slice crosswise into 1-inch-thick half-moons. Cut broccoli into bite-size pieces if necessary.

Form meatloaves:

In a medium bowl, gently combine beef, ¼ cup panko, 1 tsp garlic powder, ½ tsp salt, and pepper.

Form into two 1-inch-tall loaves.

Roast loaves & carrots:

Place meatloaves on one side of a lightly oiled baking sheet.

Tip: Line sheet with foil first for easier cleanup.

Toss carrots on empty side with a large drizzle of olive oil, salt, and pepper.

Roast on top rack until meatloaves are cooked through and carrots are browned and tender, 22-25 minutes.

Or place broccoli on a quarter-sheet pan, drizzle with oil and season with a pinch of salt and pepper. Roast on the middle rack of the oven until browned and tender, 15-20 minutes.

TIP: Love extra crispy veggies? Once meatloaves are done, remove from sheet and continue roasting carrots for 2- to 3-minutes more.

Finish prep & cook veggies:

While everything roasts, halve, peel, and thinly slice onion. Pick parsley leaves from stems, roughly chop leaves.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini, cook, stirring, until softened and lightly browned, 5- to 7-minutes. Turn off heat, transfer to a plate. Wipe out pan.

Add a large drizzle of oil to same pan over medium-high heat. Add onion, cook, stirring occasionally, until browned and softened, 6- to 9-minutes.

Tip: Lower heat and add a splash of water if onion begins to brown too quickly.

Make sauce:

Add 2 TBS cream cheese, stock concentrate, ½ cup water, and ¾ tsp sugar to pan with onion, cook until thickened, 1- to 3-minutes more.

Turn off heat, stir in 1 TBS butter and a pinch of chopped parsley. Taste and season with salt and pepper.

Finish & serve:

Carefully toss green vegetable and carrots together with ½ tsp sumac.

Divide meatloaves and carrots & green vegetable between plates. Spoon caramelized onion sauce over meatloaves, garnish with remaining chopped parsley. Serve.

Hunan Beef

Hunan Beef

Comments 0 Comment
Yield: 4 Servings
Scott Nowell

I am trying to duplicate the great Hunan Beef at Peking Garden in Carlsbad, CA (closed in 2017) which they describe as: Tender sliced beef sauteed with bell pepper, onion, mushroom in spicy Hunan sauce. I thought it also had zucchini.

Beef:

  • 1lb flank steak

Tenderize: (optional)

  • ÂĽtsp baking soda
  • 3TBS water

Marinade:

  • 1egg white
  • 1pinch white pepper
  • ÂĽtsp salt
  • 1-2½TBS of corn starch
  • 1TBS of oil

For the vegetables:

  • 1small green bell pepper
  • 1small red bell pepper
  • 1zucchini sliced ½-inch thick and quartered, optional
  • 8oz mushrooms, quartered
  • 8whole dried chili peppers
  • ½tsp granulated sugar
  • 2TBS hot water
  • ½tsp Chinese black vinegar

Sauce

  • 2tsp chili bean paste, (spicy Doubanjiang)
  • ½cup chicken broth
  • 1½TBS soy sauce
  • 2TBS oyster sauce
  • 2tsp rice wine vinegar
  • 1tsp sugar, optional
  • 2tsp cornstarch

Beef:

Note: Tenderize the beef with a Jaccard before slicing. (optional)

Slice the beef with the blade tilted 45 degrees to get a thin cut through the grain.

Tenderize: (optional)

Mix 1/4 tsp baking soda and 3TBS water in a small bowl. Add beef and let sit for at least 30 minutes.

Marinate:

In a bowl, add the beef, egg white, white pepper, salt, Mix well. Add 1 to 2 TBS of corn starch and mix well. Add 1 TBS of oil and mix again. Set aside for 15 to 30 minutes.

Premix sauce:

Mix all the sauce ingredients together in a small container and set aside.

 Prep:

Cut the bell peppers into ¾-inch dice. Cut the zucchini length wise to quarter, then slice into ½-inch thick pieces. Quarter the mushrooms.

Stir fry:

Heat a wok and add a tablespoon of oil until just smoking. Add beef and stir fry until browned. Remove to bowl.

Add more oil to the wok, then add the bell peppers, zucchini, mushrooms and dried chilies. Stir fry for a minute then add sugar, water and black vinegar. Stir fry until tender crisp. Remove to the bowl with beef.

Sauce:

Mix the sauce a little and then pour into the wok. Cook until thickened and return beef and vegetables to wok and mix to coat. Stir fry to heat through.

Serve.

One Pot Beef Stroganoff

One Pot Beef Stroganoff

Comments 0 Comment
Yield: 4 Servings
adapted from: Damn Delicious

Now you can make everyone’s favorite Stroganoff in ONE POT with ground beef! No-fuss + budget-friendly with the quickest clean-up!

  • 2TBS unsalted butter, divided
  • 8oz Cremini or button mushrooms (see note), thickly sliced
  • ½medium sweet onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1lb lean ground beef
  • 2cloves garlic, minced
  • ½tsp dried thyme
  • 3TBS AP flour
  • ÂĽcup dry white wine
  • 4cups beef stock
  • 2TBS Worcestershire sauce
  • 1TBS Dijon mustard
  • 8oz egg noodles, uncooked
  • ½cup sour cream
  • 2TBS chopped fresh parsley leaves


Mushrooms:

Melt 2 TBS butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms shrink and start to brown, about 3 – 5 minutes.

Onions:

Add another TBS butter and diced onion, and cook, stirring occasionally, until mushrooms are tender and onions are transparent, about 3 – 5 minutes; season with salt and pepper, to taste.

Ground beef:

Add ground beef and cook until browned, about 3 – 5 minutes, making sure to crumble the beef as it cooks.

Stroganoff:

Stir in 2 cloves of minced garlic (heaping tsp) and ½ tsp thyme until fragrant, about 1 minute.

Stir in 3 TBS flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the skillet.

Stir in 4 cups beef stock, 2 TBS Worcestershire, 1 TBS Dijon mustard and 8 oz egg noodles. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is just cooked through, about 6 – 8 minutes.

Stir in ½ cup sour cream until heated through, about 1 – 2 minutes.

Serve immediately, garnished with parsley, if desired.

Note: Cremini, white button and Portobello mushrooms are all the same mushroom, Agaricus bisporus, White button mushrooms are the youngest and Cremini are partially matured. They are usually brown and often marked as Baby Bella. Portobello mushrooms are fully grown white button mushrooms

Rib Roast

Rib Roast

Comments 0 Comment
Yield: 4 – 14 servings

Often called “Prime Rib”, it is really a standing rib roast. Prime graded is great but very expensive. Choice grade from your supermarket is an excellent alternative.

  • 2-8rib standing beef rib roast, (5 – 20 lb)
  • Kosher salt
  • freshly ground course black pepper
  • suet


Preheat oven to 475 – 500°F.

Pat dry, then salt and pepper generously. Insert meat thermometer into the thickest part. Add suet to the pan.

Roast for 30 minutes.

Reduce temperature to 325°F.

Baste with pan fat if desired. Occasionally drain off rendered fat, reserve. Roast until temp hits 120°F, about 15-20 minutes per lb. Remove from oven. Loosely tent with foil. and let stand 20-30 minutes.

Note: When I know the wait is longer I have put the cooked roast into a thermal bag. The temperature still goes down but it stays hot for a good hour.

How many minutes per lb is a SWAG at best. Straight from the refrigerator a 6 lb roast takes about 2 hours for medium rare. It depends on the size and starting temperature of the roast. A lot of cookbooks say that standing at room temperature for an hour raises the temperature from the refrigerators 36-38°F. to closer to room temperature. If your roast is only 1 lb and an inch thick it might get part way there. A 6 lb roast might get to 45°F, if you’re lucky. Straight from the refrigerator a 6 lb roast for me takes about 2 hours for medium rate.

If you cook a lot of roasts you’ll develop a feel for the time. A remote digital thermometer is great for telling you when it is done.

Serve with:

Vegetable Starch
Glazed Carrots Roast Potatoes
Broccoli with Lemon Butter Yorkshire Pudding
Roast Shallots Mashed Potatoes
Green Salad  

Chili, Award Winning (IP)

Chili, Award Winning (IP)

Comments 0 Comment
Yield: 8 Servings
Continually adapted from Oh Sweet Basil

My most recent batch was the best chili I’ve ever made. I’m not sure I’ve had better in any restaurant.

Using cubed pot roast makes a much better chili. The chunks of meat separate this from packaged chili mix.

  • 2lb pot roast beef
  • 6strips of bacon, chopped
  • 1can (15 oz) kidney beans, drained
  • 1can (15 oz) pinto beans, drained
  • 1can (15 oz) black beans, drained
  • 1can (15 oz) fire roasted diced tomatoes with juice
  • 1can (6 oz) tomato paste
  • 1large red onion, chopped
  • 1jalapeño, seeded and minced 1/4 to 1/2 is usually enough
  • 2cups beef stock
  • 1TBS dried oregano
  • 2tsp ground cumin
  • 2tsp kosher salt
  • 1tsp ground black pepper
  • 2TBS chili powder
  • 1TBS Worcestershire sauce
  • 1TBS minced garlic

Set a 6-qt Instant Pot to SAUTÉ HIGH and add the chopped bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.

Dump the cans of kidney, pinto and black beans into a colander and give a quick rinse. Drain.

Add the onions, red bell and jalapeño peppers and cook until tender. If there isn’t enough fat, add some oil to the Instant Pot.

While the onions and peppers cook, cube the meat into ½ to Âľ” pieces. Season well with salt and pepper.

Remove the onions and peppers to a medium bowl.

Add half of the meat to the Instant Pot and cook until well browned. Remove to the bowl with the onions and peppers. Repeat for remainder of beef.

Drain off any excess grease, just tilt the pot and use a large spoon.

Return the beef and onions to the IP without adding the grease from the bowl.

Add the drained beans, fire roasted diced tomatoes with juice, can of tomato paste, 2 cups beef stock, 1 TBS oregano, 2 tsp cumin, 2 tsp Kosher salt, 1 tsp ground black pepper, 2 TBS chili powder, 1 TBS Worcestershire sauce, 1 TBS minced garlic and ½ of the bacon and stir to combine.

Seal Instant Pot and set to CHILI/BEANS for 25 minutes.
Allow pressure to release for 15 minutes then quick release with the vent.

Stir and serve with limes, sour cream, cheese, and a little bacon!.

Note: To freeze, cool the chili completely. Place in a large Ziploc bag, removing all air and freeze by laying flat for up to 2 months.

Cornish Pasty

Cornish Pasty

Comments 0 Comment
Yield: 4 Servings
Adapted from Food Wishes

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That’s because to make this to its original, and very sturdy specifications, you’re forced to over-mix the dough…a cardinal sin that literally gives pie makers nightmares.
Like any pastry dough, we’re just adding just enough ice water to bring everything together, but unlike classic pie dough, we’re going to knead the mixture for a couple minutes past that point. Thanks to a little thing called muscle memory, this is not going to be easy for some of you.
Get over it; because once you taste and feel the final product, it will all make sense. The tougher, but not tough dough is the perfect delivery system for the meaty filling. Speaking of which, I went with a fairly traditional version, and provided the recipe below, but this great crust will work with all sorts of stuffing’s.
You could use cooked meat in these, but part of what makes them so good, is how the raw ingredients cook in their own juices, while encased in the tasty dough. I can’t imagine many things that wouldn’t be great in these.

Dough

  • 4cups bread flour
  • 2oz (4 TBS) cold butter
  • 3oz (6 TBS) cold lard
  • 1½tsp salt
  • â…”-Âľcup ice water, or enough to just bring dough together (start with about 1/2 cup, and then drizzle in more as needed)

For the steak filling:

  • 12oz cubed beef skirt steak
  • ½cup diced onions
  • 1cup diced gold potatoes
  • â…“cup diced turnip or carrot
  • 1½tsp salt
  • 1tsp freshly ground black pepper
  • pinch of cayenne
  • 2TBS butter, cut into 8 thin slices

For the egg wash:

  • 1large egg, beaten with 1 tsp water

Dough: Add flour and salt, butter and lard into food processor and pulse to cut butter to pea size pieces. Add ice water and pulse until it comes together.

Dump on work surface and hand knead for a couple of minutes until it makes a smooth ball. Wrap in plastic and chill a few hours.

Filling: Preheat oven to 350°F.

Mix all filling ingredients in a medium bowl.

Pasty: Cut dough into 4 equal pieces. Roll out until about 8 inches wide and 1/4 inch thick. Coat with egg wash over entire surface.

Add one quarter of filling to each piece of dough, off-center and top with a couple of thin pieces of butter.

Fold over the door, press all around the edge. Trim excess dough. Crimp with fork.

Poke fork into top to make steam hole. Paint with more egg wash to coat.

Bake pasties at 350°F for about an hour or until browned and bubbly.

Cool for 15 minutes, serve.

Beef & Celery in Oyster Sauce

Beef & Celery in Oyster Sauce

Comments 0 Comment
Yield: 2 to 3 Servings
Adapted from Happy Wok

Love tender-crisp cooked celery. Makes a great combination and alternative to beef with broccoli, etc. My last time making this I only had half a bunch of celery and no green onions. I add a julienned onion to round it out. An excellent dish.

Beef:

  • 1lb beef flank steak

Tenderize: (optional)

  • ÂĽtsp baking soda
  • 3TBS water

Marinade:

  • 1egg white
  • 1TBS light soy sauce
  • 1tsp Chinkiang black vinegar
  • 1pinch white pepper
  • ÂĽtsp salt
  • 1-2½TBS of corn starch
  • 1TBS of oil

Celery & Stir-fry:

  • 1lb celery, ½ inch diagonal slices
  • 6cups water
  • 1tsp salt
  • 2stalks green onion, chopped 1 inch lengths or 1 onion, julienned
  • 1tsp ginger, minced
  • 1tsp garlic, minced

Sauce:

  • ÂĽcup beef broth
  • 1tsp light soy sauce
  • 1TBS oyster sauce
  • 1tsp sesame oil
  • 1tsp sugar
  • 1tsp corn starch


Beef:

Note: Tenderize the beef with a Jaccard before slicing. (optional)

Slice the beef with the blade tilted 45 degrees to get a thin cut through the grain.

Tenderize: (optional)

Mix 1/4 tsp baking soda and 3TBS water in a small bowl. Add beef and let sit for at least 30 minutes.

Marinate the beef: Add egg white to a small bowl. Add soy sauce, vinegar and beat until foamy. Add meat and mix to coat. Add corn starch, mix. Add oil to meat and stir well. Marinate 15 to 30 minutes.

Drain to remove excess marinade.

Make the sauce: Mix all of the sauce ingredients in a small bowl and set aside.

Prepare celery: Bring 6 cups of water to a boil, add 1 tsp salt and celery and onion if using. Blanch 2 minutes, drain and set aside.

Stir Fry:  Add oil to wok. Add meat to wok, stir fry until light brown all over, 1 to 2 minutes. Remove meat fromwok, set aside.

Add green onion, garlic, ginger to wok. Stir fry until fragrant. Add additional oil if the wok is too dry.

Add celery and stir fry one minute. Return meat to wok. Stir fry 30 seconds. Add sauce and bring to boil. Stir until thickened. Taste and adjust seasoning. An extra tsp each of soy sauce and oyster sauce is always welcome.

Serve with steamed rice.

Mongolian Beef

Mongolian Beef

Comments 0 Comment
Yield: 2 Servings
Adapted from Sue & Gambo

Add a glop of steamed rice, maybe some pot stickers or an egg roll and enjoy.

Beef:

  • ½lb sliced beef tenderloin

Marinade:

  • 1pinch salt
  • 1tsp sesame seed oil
  • 1pinch white pepper
  • ½egg white
  • 1-3TBS corn starch

Sauce

  • 1TBS oyster sauce
  • hot pepper sauce to taste
  • 1TBS hoisin sauce
  • 1TBS vinegar
  • 1TBS Shaoxing rice wine (or dry sherry)
  • 1TBS sugar

Slurry

  • 1TBS corn starch
  • 2TBS water

Stir-Fry

  • 1tsp ginger
  • 1tsp garlic
  • 1cup white onions, julienned
  • 1cup green onion, chopped 2-inch pieces
  • 1tsp dark soy sauce
  • 1cup water


Marinate the beef:

In a bowl add sliced beef, salt, sesame seed oil, white pepper, egg white, 1½ TBS of corn starch, 1 TBS oil, and mix together well. Marinate for 5 to 15 minutes.

Premix the sauce:

To a small bowl, add oyster sauce, hot pepper sauce, hoisin sauce, vinegar, Shaoxing wine, and sugar. Mix well, set aside.

Make a slurry:

Whisk together 1 TBS of corn starch and 2 TBS of water in a bowl.

Stir-fry the beef:

Add 2 TBS of oil and the beef to your wok. Cook on high heat until the beef is done to medium. Set the beef aside to drain oil.

Stir-fry the vegetables:

In a wok add 2 TBS of oil, minced ginger, minced garlic, white onions, and stir-fry for several seconds.

Next add the beef, green onions, dark soy sauce and a cup of water or stock, bring to a boil.

Add the premix sauce and mix. To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional until it’s the desired thickness.

Serve.