Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Wednesday, April 16, 2014
SANDRAS RUSTIC CORNED BEEF HASH
 |
| I love to serve this corned beef hash topped with poached eggs first thing in the morning along with slices of fresh fruit and mugs of steaming-hot coffee... |
Prep: 5 Mins. |
Cook: 10 Mins.
A delicious method in
which to use leftover
corned beef!
Posted by Sandra
INGREDIENTS
1/2 tablespoon unsalted butter
1/2 tablespoon vegetable oil
½ red onion, diced
½ red bell pepper, diced
1 garlic clove, minced
½ cup precooked corned beef, cut into ½” cubes
2 par-baked russet potatoes,* skins removed, and cut into ½” cubes
¼ teaspoon freshly ground pepper
1 teaspoon dried parsley flakes
METHOD
Heat the butter and vegetable oil in a large skillet over medium-high heat. Add the onions, and bell peppers; sautéing until the onions are translucent, about 5 minutes. Add the garlic and continue to sauté for 30 seconds. Toss in the par-baked potatoes, corn beef, ground pepper, and parsley. Gently fold to combine, and continue to cook, until the potatoes are crispy golden brown and tender. ~ Enjoy!
~~~~~~~~~~~~~~~~~~
*Tip: I par-bake the potatoes in the microwave for 4 minutes on high after piercing them so preparing this recipe is a breeze.
Friday, April 11, 2014
Quick and Easy Beef Stir Fry
Beef Stir Fry
Quick, simple, healthy and delicious beef stir fry. Perfect for our busy day dinner ideas! Serve with a side of jasmine or brown rice and you are set for lunch or dinner.
Ingredients:
1 red and 1 green julienne style bell peppers
About 20 oz. of beef sliced thin
3 tablespoons of oyster sauce
3 cloves of minced garlic
1/2 teaspoon of ground black pepper
2 tablespoons of olive oil
Directions:
On medium heat, add olive oil and minced garlic. Once the garlic starts to turn golden brown, stir in the sliced beef. When the beef is half way cooked then add the bell peppers, oyster sauce, black pepper and stir until it is cook to your desired tenderness. Serve as a side dish with white jasmine rice.
Friday, April 4, 2014
How to Turn Corned Beef into Pastrami – Abra ca deli!
As youll see in this video, I came up with a fairly easy method, which really worked well. While this homemade pastrami may not be exactly what you get at those famous New York delis, its tender, very tasty, and piled between a couple slices of rye, makes a great sandwich.
By the way, this is a pretty fiery rub. If you’re scared, you may want to reduce the amount of pepper(s), and/or leave out the cayenne. However, if you want the punch of a spicy, intensely aromatic pastrami, then this recipe will have you smiling, from the first mustard-shmeared bite to the last. I hope you give this a try soon. Enjoy!
Editorial Note: No, you are not going crazy. We did do this video post before, but it was filmed for About.com, and played only on their website. That old post is no longer up, and being replaced with this one. Thanks!
Ingredients:
(Note: the dry rub should make more than you need)
3 to 5 pound corned beef brisket (should be the ready-to-cook variety)
1/4 cup fresh, coarsely ground black pepper
2 tbsp ground coriander
2 tbsp smoked paprika
1 tsp dry mustard
1/2 tsp white pepper
1/4 tsp cayenne
2 tbsp garlic oil (mix 2 crushed garlic cloves with vegetable oil, and let sit for one hour)
heavy-duty aluminum foil
View the complete recipe
View the complete recipe
Friday, March 7, 2014
Lu sun Niu Rou Si Asparagus with Beef Slivers
While asparagus is a very recently introduced and not yet a common vegetable on the tables of China, the country is the world’s largest producer of the white variety, and I have no doubt that with the increasing affluence of the Chinese, such delicious western produce as asparagus will be sampled and eventually incorporated into the cuisine. Its taste, color (especially the green) and particular crisp texture is precisely the sort of qualities that will endear it to their national palate. The preparation, however, is very traditional, and utilizes a reduction sauce. This method is common in China but is almost never employed in the Chinese American restaurants, whose cooks can’t seem to keep starch thickeners away from their stir fries. In this dish, one can very simply substitute pork, chicken, or even lamb, with similar results.
8 oz lean beef (tri-tip, or top round works well)10 oz green asparagus, fibrous ends trimmed
4 cloves of garlic, minced
2 scallions, slivered diagonally, green and white portions separated
Meat marinade:
1 Tab black soy
1 Tab light soy
1 Tab rice wine
1 heap Tab cornstarch
Sauce:
2 Tab stock
1 Tab rice wine
1 Tab light soy sauce
3/4 tsp salt
1/2 tsp sugar
Slice beef across the grain, then sliver into matchsticks approximately 1-1/2 to 2 inches long. Mix with marinade, and allow to stand for 30 minutes or longer.
Slice asparagus at an extreme diagonal, very thin, approximately1/8” thick or less (If it is sliced too thick, other ingredients will overcook by the time the asparagus is done).
Heat wok to smoking hot and swirl in 3 Tab of peanut oil. When very hot, add beef slivers and break apart; toss, allowing meat to rest occasionally so that it will brown nicely. After only 1 or 2 minutes, remove beef to a plate. Add more oil if necessary, and when wok is hot add garlic, white portion of onion, then asparagus. Stir fry 1 or 2 minutes, until edges of the vegetable begin to brown. Stir sauce ingredients and add to wok; toss on high heat until most of the liquid has evaporated and clings to the ingredients. Plate and garnish with sesame oil and slivered carrot.
Wednesday, February 26, 2014
Asian Beef with Broccoli
Its unofficially recipe week here at CupcakesOMG!, have you noticed? Look, Id apologize, but I dont generally consider showering your eyeballs with gorgeous pictures of food and delicious-but-still-entirely-good-for-you-recipes worthy of an "Im sorry." Im sorry Im NOT sorry.
I guarantee nobody will be sorry if you make this paleo version of beef and broccoli.Its kinda crazy to think that something as pure as a dish named after two healthy ingredients could be full of flour, sugar, and a slew of unpronounceable ingredients. Because, just in case you werent aware, thats how most Chinese food gets made. Dont get me wrong--I love me some good Chinese takeout, but even when you order something like "chicken with cashews", youre consuming the equivalent amount of sugar as one might find in a cupcake. And cupcakes are delicious, so just eat one of those, by God!
You could also serve it over cauliflower rice to get the full effect, but I felt like I was already going above and beyond with the sesame seeds.
Makes 6-8 servings
Adapted from "Make it Paleo"
- 2 Tbsp. Toasted sesame oil
- 5 cloves garlic, minced
- 2 Tbsp. ginger, minced
- 1-2 lbs. beef, cut into 1" cubes (I bought what was on sale)
- 4-6 cups broccoli florets
- 1/2 cup green onion, thinly sliced
- 1/4 cup coconut aminos
- salt and pepper to taste
- 1 tsp. red pepper flakes (optional)
- 1 Tbsp. white sesame seeds, for garnish
- Heat sesame oil in a wok or skill over high heat.
- Add garlic and ginger to wok, and saute for 2 minutes until oil is infused.
- Add steak, stirring until browned on all sides.
- Once steak is seared, add broccoli. Continue to saute over high heat.
- Add green onion, and an extra tablespoon of oil if needed.
- Add coconut aminos and season with salt, pepper, and red pepper flakes.
- Continue to saute another 2-3 minutes, until all the flavors are combined.
- Garnish with a sprinkle of sesame seeds to serve.
Sunday, February 23, 2014
Spicy Beef with English Veg
My hubby adores this recipe it is one of his all time favourites so I just love making this dish!
It is spicy and wonderful!
If you love stews and you love spice you will love Jeenas Spicy Beef with English Veg!
Ingredients.
4 Small Garlic Cloves
2 Medium Onions(sliced)
3 Carrots(chopped chunks)
1 Small Swede(Chopped Chunks)
Large Handful Dwarf Beans(Chopped)
2 Handfuls Mushrooms(chopped chunks)
Rapeseed Oil
Water
approx 1/2 Cup Creamed Tomatoes
Chunks beef
For the Spices
1/2 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Garam Masala
2 tsp Turmeric
1 tsp Chili Powder
1 Tbsp Ground Ginger
1 Tbsp Ground Ginger
First fry your onions for a minute.
Add your beef.
Stir well until browned.
Add your spices and garlic, you may need to add a little more oil here.
Stir well and cook for a couple of minutes.
Add your tomatoes.
Stir well.
Add enough water to cover your beef and cook, you should have oil floating to the top of your pan.
Cover your pan with a lid and simmer for 40 minutes.
Add your carrots,
and your swede.
Stir well and simmer for 30 minutes.
Add your green dwarf beans.
Stir well and simmer for 15 - 20 minutes.
Add your mushrooms and stir well.
When your mushrooms are ready so will your spicy beef. It is now ready to serve.
My hubby wanted his spicy beef thick today so I used a little cornflour and water to thicken it and served it with rice.
Sunday, January 26, 2014
Grilled Spanish Mustard Beef Doesnt Have a Ring to It
When people ask me if Im ever afraid of running out of recipes to film, I usually joke that new recipes arent the problem, its running out of things to call them thats the real fear. Take this horribly named Spanish mustard beef for example. Least poetic name, ever.Despite the awkward name, this fast and user-friendly wet rub did a fine job flavoring some carne asada I grilled recently (yes, that was redundant). Im calling it Spanish mustard since I spiked the Dijon with a couple of my favorite ingredients of all time – smoked paprika and sherry vinegar.
Be sure to go find the real stuff (that it comes from Spain is one clue). If your marinade is only going to have a couple ingredients, you better make sure youre using top shelf stuff. The other two keys to this recipe are as follows: only let the meat marinate for about an hour, otherwise it may start to "cook" in the acid; and be sure to build a very hot fire.Since this is a wet rub, we need the meat to sear and caramelize, not to steam in its own juices. After successfully grilling and slicing thin, against the grain, this can be eaten in hundreds of ways; all delicious. Youll see my tortilla delivery system, but everything from paper-thin rice paper wrappers to thick slices of grilled bread would be perfect.
This is also a fantastic marinade for thin-cut pork shoulder chops, or any of your favorite chicken parts. By the way, while youre grilling, sipping on a cold beer, or sangria, try and think of a better name. Enjoy!
Ingredients:
2 pounds thin sliced beef (any thin flap meat, skirt steak, flank steak, round steak, etc.
2 tablespoons Dijon
2 tablespoons smoked paprika
4 cloves minced, crushed garlic, optional
1/4 cup sherry vinegar
1/4 cup light olive oil
salt and freshly ground black pepper to tastes
Wednesday, January 22, 2014
Mongolian Beef
Mongolian beef is a pretty common dish at Chinese restaurants nowadays. It is so popular that if you walk into a random Chinese restaurant, chances are they probably have it on their menu. This dish is salty and sweet and it goes really well with steamed white rice. This recipe came from www.bakespace.com.
Serves 2
Prep time: 17 minutes
Cook time: 13 minutes
Ingredients:
Marinate:
1 pound boneless beef flank or chuck, sliced against the grain into 1/4 inch thin (as thin as possible) bite-able slices
--------------------------------------------------------
1 teaspoon salt
2 teaspoon Chinese cooking wine or medium dried sherry
1 tablespoon cornstarch
4-8 tablespoon water
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1 tablespoon vegetable oil
Sauce:
2 teaspoon vegetable oil
1 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/4 cup soy sauce
1/4 cup water
1/4 cup and 2 tablespoon dark brown sugar
Other:
1 cup vegetable oil
2 large green onions, sliced into 3-inch sections or one 3-inch diameter onion, sliced into 1/2 inch wide wedges
2 teaspoon cornstarch
2 teaspoon water
Tips:
Instruction:
Read More..
Serves 2Prep time: 17 minutes
Cook time: 13 minutes
Ingredients:
Marinate:
1 pound boneless beef flank or chuck, sliced against the grain into 1/4 inch thin (as thin as possible) bite-able slices
--------------------------------------------------------
1 teaspoon salt
2 teaspoon Chinese cooking wine or medium dried sherry
1 tablespoon cornstarch
4-8 tablespoon water
--------------------------------------------------------
1 tablespoon vegetable oil
Sauce:
2 teaspoon vegetable oil
1 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/4 cup soy sauce
1/4 cup water
1/4 cup and 2 tablespoon dark brown sugar
Other:
1 cup vegetable oil
2 large green onions, sliced into 3-inch sections or one 3-inch diameter onion, sliced into 1/2 inch wide wedges
2 teaspoon cornstarch
2 teaspoon water
Tips:
- I believe the traditional Chinese version of this dish is made with green onions, I actually prefer substitute it with onions, as onions have a better texture than green onions.
- The beef marinating process does take a while, especially doing it the first time, after doing it for a couple of times, you will be very comfortable with it.
Instruction:
- In a mixing bowl, mix the beef slices with the salt, cooking wine and corn starch. Water should be the last ingredient to add to the marinate, the amount of water gets added depends on how much the beef slices absorbs. Add in 2 tablespoon of water at a time, mix it well with the beef with your hand in clockwise circular motion, then keep adding more water until the beef cant absorb anymore water and the meat feels springy when pressed. Let it marinate for 10 minutes. After the beef is marinated, if there are some water came out of the beef, use the clockwise hand motion to mix it back in with the beef, then mix it well with 1 tablespoon oil. This beef marinate process is to let the moister get in the beef while add the oil coating prevents the moister escape during the cooking process, our goal is to make the beef more tender.
- Making the sauce by heating 2 teaspoon of oil in a medium sized pot over medium-high heat, add in the ginger and garlic cook until they are fragrant (about 30 seconds), then add the soy sauce and water, bring to a boil. Once boiling, dissolve in the brown sugar, and lower the heat to medium and boil for 6-8 minutes until the sauce thickens.
- When marinate is done, heat 1 cup of oil in the wok or skillet over high heat till pretty hot but not smoking, put in the beef slices and stir fry till beef is barely cooked (about 30 seconds to 1 minute), white/brown with a little bit of pink. Quickly use a mesh to scope out the beef.
- Leave 1 tablespoon of the oil in the wok or skillet over medium-high heat, put in the green onion or onion and stir fry until the flavor comes out, about 1-2 minute. Add the beef and sauce, cook for about 2 minutes. Add the 2 teaspoon cornstarch with water mixture and thicken the sauce. Transfer to a serving plate.
Friday, January 17, 2014
Chen Pi Niu Rou Tangerine Flavored Beef
While you will see this recipe translated into English as both “Tangerine Flavored beef” and “Orange Flavored Beef,” the Chinese tradition sees less of a distinction between the two. Tangerine, a type of small orange, is an English word deriving from Tangiers, the port from which these fruits were first shipped to Europe. On the other hand, orange citrus was known to China from earliest times and their remnants found in Han tombs. Today, anyone visiting Western China will notice small curls of orange peel drying on strings and in window sills in nearly every household. Even though small oranges have been savored in the Mainland for centuries, only a handful of cooked dishes feature them, Chen Pi Niu Rou being the best known. It is delicious on several levels, especially the balance of sweet opposed to the bitterness of the peel, the eating of which may be an acquired taste for Westerners.
If you have not air-dried orange or tangerine peel yourself in preparation for this dish, you can purchase the ingredient at a Chinese grocery, although it is not recommended. (To dry your own, just as most Chinese do, peel fresh tangerines or small, thin-skinned organges and dry the skins for several days in a drafty area or in an oven for about 1-1/2 hours at 110 degrees).
12 oz beef tri tip, sliced 1/8” x 2 “ by 1” or so
Dried tangerine peel from 2 small tangerines (appx. 20 pcs, 1/2” x 1” or so)
Marinade for beef slices:
2 thick slices of ginger, crushed with the flat side of cleaver
1 Tab light soy sauce
1 Tab Shaoxing wine or sherry
2 tsp cornstarch
Stir fry ingredients:
6 scallions, cut diagonally into sections, approx 1” long
separate white and green portions
6 lg dried chilis, sliced diagonal into 3/4 – 1” sections
4 cloves garlic, peeled and sliced
1 - 2 tsp Sichuan peppercorn, roasted and ground
1 Tab rice wine
Sauce:
2 Tab soy
4 Tab stock
2 Tab tangerine soaking water
1-1/2 Tab sugar
Soak dried orange peel in enough hot water to cover and allow to soften for an hour or more.
Add crushed ginger to the other marinade ingredients and allow to infuse while the beef is sliced as described. Mix beef slices with marinade, discarding ginger.
Heat wok until smoking, add 3 or 4 Tab of oil, and add beef slices. Brown the meat for 3 minutes or so, then remove. Add a little more oil, if necessary, and when oil begins to smoke, add white portion of the scallion, stir fry a little, then add chilis, tangerine peel, garlic and Sichuan peppercorn. When chilis are browned, deglaze with wine. On high heat add back the beef slices and green onion; add the sauce mixture after mixing it thoroughly, and toss everything until liquid is reduced enough to glaze the meat. Toss, plate and garnish with cilantro or slivered scallion.
Friday, January 10, 2014
A Beef Chili Thats Great Under Pressure
Ive gotten a ton of food wishes for a pressure cooker demo, all unfulfilled due to my serious lack of a pressure cooker. So, when my friends at IMUSA asked me if I was interested in testing their pressure cooker, I answered with an enthusiastic yes.When you ask someone why they dont use a pressure cooker, one of the most common replies is something to the effect of, "Im really not into being killed by an exploding stew."
Well, Im here to tell you, if used properly (meaning you actually read and follow the directions), the chances of a pressure cooker injuring you in an explosion is incredibly slim. You have a better chance of breaking your toe by dropping a bowling ball on it, and this assumes you dont bowl.
While the video features a quite acceptable beef stew-style chili recipe, which Ive always called chili Colorado, the point of this post is to give someone new to pressure cookers an overview of the basic steps, tips, and techniques. Ive listed the ingredients below, but this will work for any similar recipe.
As youll see, these marvels of pressurized heat are very simple to use, and really do significantly reduce cooking time. Simply put, by increasing the pressure in the pot, you raise the boiling point, which cooks the food faster. For more info, ask anyone else.I want to thank IMUSA for sponsoring this demo, and if you want more information about the model I used, you can get that here. Like I said in the video, no matter which brand or model you use, the method is basically the same. Enjoy!
Beef Chili Colorado Ingredients:
2 1/2 pounds beef chuck, cut in 1-inch cubes
salt and fresh ground black pepper to taste
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic chopped
2 tablespoon ancho chili powder
2 teaspoon Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chipotle pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 can (10.5-oz) diced tomatoes with green chilies
1 1/4 cup water
1 tablespoon ground corn chips, optional
cilantro and chopped green onions to garnish
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