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Beef & Celery in Oyster Sauce

Beef & Celery in Oyster Sauce

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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)

  • ¼tsp baking soda
  • 3TBS water

Marinade:

  • 1egg white
  • 1TBS light soy sauce
  • 1tsp Chinkiang black vinegar
  • 1pinch white pepper
  • ¼tsp 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:

  • ¼cup 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

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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.

Mongolian Chicken

Mongolian Chicken

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Yield: 2 Servings
Adapted from Sue & Gambo

Chicken version of Mongolian Beef. Add a glop of steamed rice or some lo mein, maybe some pot stickers or an egg roll and enjoy.

Chicken & Marinade

  • 12oz sliced chicken
  • 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
  • 1TBS soy sauce


Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Marinate the Chicken:

In a bowl add sliced chicken, salt, egg white, white pepper, sesame oil, 1½ TBS of cornstarch and 1 TBS of oil. Mix everything together well. Marinate for 5 to 15 minutes.

Make the sauce:

Mix vinegar, Shaoxing wine, hoisin sauce, hot pepper sauce, sugar and soy sauce in a small bowl.

Make a slurry:

whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl.

Stir-fry the chicken:

Add 2 TBS of cooking oil and your chicken to your wok and cook on high heat until chicken is fully cooked all the way through.

Set the chicken aside to drain oil.

Stir-fry the vegetables:

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

Next add the chicken, green onions, and soy sauce.

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

Fajitas

Fajitas

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Yield: 4 Servings
Scott Nowell

A decent and quick Fajita, you could substitute any meat, chicken or shrimp here. The heat level is moderate, so increase the pepper flakes if you like a little more intensity.

Notes: New version w/o sauce, less protein, less cook on the onion and peppers.

Protein (Pick 1 or mix & match):

  • 10-12oz top sirloin steak (substitute any)
  • 10-12oz boneless, skinless chicken breast or thighs
  • 10-12oz raw shrimp, shelled and deveined

Marinade:

  • 2TBS olive oil
  • 2TBS lime juice
  • 1garlic clove, finely minced
  • ½tsp chili powder
  • 1-2tsp cumin
  • ¼tsp hot pepper flakes
  • ½tsp black pepper
  • 1tsp salt
  • ¼-¾cup water or stock

Fajitas:

  • 3-410-inch flour tortillas
  • 1-2TBS olive oil
  • 1onion
  • 3small sweet bell peppers, of your choice (green, red, or yellow), seeded

Toppings:


For Chicken:

Slice chicken into thin strips about 2-inches long.

For Shrimp:

Although big shrimp are great, whole shrimp make a messy fajita. Depending on the size you have, cut into smaller bite size pieces. Remove tail If present.

For flank steak:

The grain in flank runs the length of meat, so cut it into 4-inch pieces, and then slice those across the grain into thin strips. Cut each piece in half to make pieces about 2-inches long.
For other steaks:

Determine the direction of the grain and cut across that. Some steaks like sirloin the grain is through the thickness of the cut. Either cut into 4-inch strips and then slice these thin with the knife tilted sideways at a 45-degree angle. Cut each piece in half to make bite sized pieces about 2-inches long.
Alternate for steak:

Use a Jaccard on steak to tenderize. Marinate whole piece, cook to 120-125°F. Remove to cutting board, rest then slice as above.

Marinate protein:

In bowl, mix together 1 TBS olive oil, 2 TBS lime juice, a finely minced clove of garlic, ½-tsp chili powder, 1- to 2-tsp cumin, ¼-tsp hot pepper flakes (🌶️ or more 🌶️🌶️🌶️😊), ¼- to ½-cup water or stock, ½-tsp black pepper & 1-tsp salt.
Add protein and stir to coat, set aside for 15 to 30 minutes.

Prep onions & peppers:

Cut onions in half lengthwise then remove ¼- to ½-inch of the root & stem ends and thinly julienne, cut the peppers into strips the same width as the onions.

Cook fajita mix:

In a large non-stick or cast-iron skillet over medium high heat, heat a TBS or two of olive oil.

Add the onions & peppers and sauté for 5 to 8 minutes, until softened and slightly browned. Transfer to a bowl and set aside.

Scoop the protein from the marinade and add to the skillet, sear and sauté until it is nearly cooked through.

Return onions and peppers to skillet. Sauté for a minute or two. Taste and adjust seasoning. Remove from heat.

To serve:

Spoon a portion of the fajita mixture down the center of each tortilla, top with your desired toppings, fold bottom of tortilla up over filling, fold the sides in, overlapping.

Black Pepper Beef & Potatoes

Black Pepper Beef & Potatoes

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Cantonese
Yield: 4 Servings
Chris Kimbel / Milk Street

Stir-fried beef with black pepper sauce is a Cantonese classic. This version has a twist and uses red and sweet potatoes into the mix.

  • 3TBS grapeseed or other neutral oil, divided
  • 3TBS soy sauce
  • 5medium garlic cloves, finely grated
  • 4tsp finely grated fresh ginger
  • 2tsp cornstarch
  • Kosher salt and coarsely ground black pepper
  • 1lb beef sirloin tips or tri-tip, patted dry and cut into 1-inch pieces
  • 12oz Yukon Gold or red potatoes, cut into 1-inch pieces
  • 6oz sweet potato, peeled and cut into 1-inch pieces
  • 1medium yellow onion, chopped
  • 1red, yellow or orange bell pepper, stemmed, seeded and cut into ½-inch pieces
  • 6TBS finely chopped fresh cilantro

In a small bowl, whisk together 1 tablespoon of the oil, the soy sauce, garlic, ginger, cornstarch and 1 teaspoon pepper. In a medium bowl, toss the beef with 2 tablespoons of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tablespoons water into the remaining soy sauce mixture; set aside.

In a medium microwave-safe bowl, toss both types of potatoes with 1 teaspoon salt. Cover and microwave on high until just shy of tender (a fork inserted should meet just a little resistance), about 8 minutes, stirring halfway through. Set the potatoes aside.

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the beef in a single layer and cook, turning about every minute, until well-browned and the center of the thickest piece reaches 120°F (for medium-rare), about 4 minutes total. Transfer to a plate and set aside.

In the same skillet, heat the remaining 1 tablespoon oil over medium-high until shimmering. Add the potatoes and cook, stirring occasionally, until tender and browned, about 3 minutes. Add the onion and bell pepper and cook, stirring, until slightly soened, about 4 minutes. Reduce to medium and return the beef and accumulated juices to the skillet, then pour in the reserved soy sauce mixture. Cook, folding gently, until the juices have reduced slightly and the ingredients are well-coated, about 2 minutes. Stir in ¼ teaspoon pepper and 5 tablespoons of the cilantro. Transfer to a platter and sprinkle with the remaining cilantro.

Pot Roast (IP)

Pot Roast (IP)

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Yield: 4 Servings
Adapted from https://www.pressurecookrecipes.com/pressure-cooker-pot-roast/

October 2017: I got an Instant Pot multi-cooker this year. I used this recipe for my pressure cooker test and it’s wonderful. The recipe takes great advantage of the multiple functions of the Instant Pot. The meat is sauteed, then pressure cooked. After that, the potatoes and carrots get a six minute pressure cook and Bob’s your uncle, it’s pot roast.  You need an Instant Pot.

  • 2-3lb USDA Choice Grade chuck roast
  • Kosher salt and ground black pepper to taste
  • 1TBS olive oil
  • 2small onions, sliced
  • 4cloves garlic, minced
  • 8oz white mushrooms, sliced
  • 1cup unsalted homemade chicken stock
  • 1TBS soy sauce, optional
  • 1TBS fish sauce, optional
  • 1pinch of dried rosemary
  • 1pinch of thyme
  • 2bay leaves
  • 2TBS red wine or balsamic vinegar to deglaze
  • 2lbs russet potatoes, quartered (means quarter lengthwise then half making 8 pieces)
  • 3medium to large carrots, chopped in 1-inch pieces
  • 3stalks celery, chopped in 1-inch pieces (optional)
  • flour and butter in equal amounts as required for roux.


Prepare the Chuck Roast:

Pat roast dry with paper towels and season generously with salt and ground black pepper.

Prepare the Pressure Cooker:

Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add the olive oil into the pot, coating the oil over the whole bottom of the pot and heat until shimmering.

Brown the Chuck Roast:

Add the seasoned chuck roast into the pot, then let it brown for 10 minutes on each side (don’t need to keep flipping). Remove and set aside.

Sauté the Onion and Garlic:

Reduce the heat to medium (Instant pot: press CANCEL button, then press SAUTÉ button, then MINUS). Add in the sliced onions and stir. Add a pinch of salt and ground black pepper to season if you like. Cook the onions for 3 to 5 minutes to soften. Add garlic and stir for 30 seconds until fragrant. Add in the mushrooms and season with another pinch of salt. Stir and cook for another 2 to 4 minutes until mushrooms start to brown.

Deglaze:

Pour in a dash of red wine or balsamic vinegar and scrape the bottom of the pot with a wooden spoon. Add the chicken stock, soy sauce, fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves into the pressure cooker. Adjust the seasoning as needed.

Pressure Cook the Chuck Roast:

Place the chuck roast back into the pot with all its meat juice. Seal Instant Pot and set to MANUAL HIGH pressure for 45 minutes.

Let pressure naturally release for 25 minutes. Open the value to release any remaining pressure then open the lid carefully.

Remove the pot roast and set aside. Cover the roast with aluminum foil and let it rest while pressure cooking the vegetables.

Pressure Cook the Vegetables:

Submerge the quartered potatoes into the sauce and stack the chopped carrots and optional celery on top of the potatoes. Seal Instant Pot and set to MANUAL HIGH pressure for 5 minutes. Cover the pressure vent with a towel and do a Quick Release. Open the lid carefully. Use a spider or slotted spoon to remove vegetables to bowl.

Make the Gravy:

Carefully pour the sauce into a large measuring cup. In a suitably sized saucepan make a roux of 50:50 flour and butter (1½ TBS per cup) for the amount of sauce you have and cook for a couple of minutes. De-grease the sauce and pour into the saucepan. Cook, stirring until thickened and boiling. Reduce heat and simmer a few minutes. Adjust seasoning.

Serve:

Slice the meat against the grain. Serve with the gravy, potatoes & carrots and celery.

Hamburger & Gravy

Hamburger & Gravy

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aka Gravy Train

Yield: 3-4 Servings
Scott Nowell

1994: A throwback to school days in the 60’s. This was officially called Hamburg & Gravy in high school, the students called it Gravy Train, after the dog-food brand. 

For mushrooms:

  • 4oz mushrooms, sliced
  • 1TBS butter

For meat:

  • 1lb 10% ground beef
  • ½medium onion, diced medium fine
  • 1cup of beef broth
  • butter, divided
  • olive oil
  • salt and pepper
  • Kitchen Bouquet, optional


Mushrooms & Onions:

Add 1 TBS of butter to a large sauté pan over medium-high heat. When foaming stops add mushrooms onion, and a pinch of salt. Cook until onions are translucent, for about 5 minutes. Remove to medium bowl.

Meat:

Brown the beef over medium high heat. Drain the fat from the beef and return the mushrooms and onions to the pan with the beef.

Sauce:

Add the beef stock and stir. Bring to boil, reduce to simmer. If too thin, simmer until reduced by half, a light sauce consistency. To darken, add a few drops of Kitchen Bouquet. To finish, remove from heat and stir in 1-2 TBS of butter into the sauce.

Taste and adjust seasoning.

 

Serve with:

Vegetable Starch
Green Beans Mashed Potato (Gravy Train)
Broccoli Baked Potato
Corn French Fried Potatoes
Green Salad  

Steak Diane

Steak Diane

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Yield: 2 Servings
Adapted from Food & Wine

Circa 1987: I’ve made this many times for special occasions. It’s often done table-side in restaurants because it is quick, and showy since it’s flambeed.  It also tastes really wonderful.

Note: Opt for some fancier sides like Lyonnaise or Fondant Potatoes. You can also use any tender steak. Filet is very good here.

  • 1lb boneless sirloin steak, trimmed of all fat, cut about 1/2-inch thick, 
  • 4TBS unsalted butter
  • ¼cup brandy
  • 2TBS Madeira
  • 1TBS Worcestershire sauce
  • 1tsp Dijon-style mustard
  • Salt and pepper
  • 1tsp minced fresh parsley


Before starting steak, start Roasted Brussels Sprouts and Lyonnaise Potatoes.

Cut the steak horizontally in half. You want slices about 1/2-inch thick.

Pound each steak slice in a plastic bag until 1/4 inch thick. If you’re using sirloin, you might tenderize it with a jacquard now. Season each steak slice on both sides with salt and pepper.

Heat a large heavy skillet over medium-high to high heat. When hot, add 2½ TBS of the butter. Melt until foaming stops.

Add one of the steaks and sauté over moderate heat for 30 seconds on each side. Remove from the pan and quickly sauté the second steak.

Return both steaks to the pan.  If you are using a gas stove, remove the pan from the burner and pour the brandy over the steaks.

Note: 🔥 This makes a flame a full 2 to 3 feet tall 🔥. If you aren’t up for that or don’t have the head room, simply add the brandy and return the pan to the burner and let the alcohol cook off. Otherwise, return the pan to the burner and ignite the brandy. Carefully shake the pan over the heat until the flame dies out, then remove the steaks to a warm platter.

Whisk the Madeira, Worcestershire sauce, mustard and salt and pepper to taste into the skillet and heat to simmering. Cook for 1 minute, remove from the heat and swirl in the remaining 1½ tablespoons butter. Dip the steaks in the sauce to coat. Sprinkle with parsley and serve.

Serve with:

Vegetable Starch
Roasted Brussels Sprouts Lyonnaise Potatoes
Broccoli Fondant Potatoes
Peas Crispy Roast/Sautéed Potatoes
Corn French Fried Potatoes

Grilled Marinated London Broil

Grilled Marinated London Broil

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Yield: 2 to 4 Servings
Adapted from various others

Now you’ve done it.  You bought a London Broil and see that it also says “top round”.  Well, that’s not a traditional London Broil.  The real London Broil is usually flank steak.  Here’s a recipe that will make it taste good, but don’t expect it to be tender.  You can give it a real work-over with a meat needler if you have one, that should help a lot.

  • 5large garlic cloves
  • 1tsp salt
  • ¼cup dry red wine
  • ¼cup balsamic vinegar
  • 1TBS soy sauce
  • 1tsp honey
  • 2-2½lb top-round London broil


Peel garlic and add to blender jar. Add remaining marinade ingredients. Blend to liquefy.

Place London broil in a 1 gallon freezer bag. Pour marinade into bag and squeeze out as much air as possible. Knead steak to cover completely with marinade and place in the refrigerator in a shallow dish. Refrigerate for 4 to 24 hours, turning and kneading occasionally.

Heat grill. Remove from marinade and let marinade drip off. Grill for 6 to 7 minutes per side for medium-rare, 125°F internal temperature.

Rest, covered loosely for 10 minutes then slice across the grain with the knife held to 45 degrees from vertical.