Neau Dad Deaw, Thai Style Fried Beef Jerky
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Category Archives: beef
Taco Bell Taco Meat Recipe – The Slow Roasted Italian
Mongolian Beef (PF Chang’s copycat) – Spicy Southern Kitchen
Adapted from P. F. Chang’s popular dish. Credit: Christin Mahrlig
Ingredients
- 1½ pounds flank steak
- 1 tablespoon peanut oil
- 1 to 2 teaspoons minced ginger
- 1 tablespoon minced garlic
- ½ cup soy sauce
- ½ cup water
- ¾/cup dark brown sugar (add 1 tsp molasses if using light brown)
- 1 cup Vegetable oil
- ½ cup cornstarch
- 2 tsp baking soda
- 1 tsp sugar
- ½/tsp salt
- ¼ teaspoon red pepper flakes, optional
- 1 bunch green onions, cut on diagonal into 2-inch pieces
Directions
Make the sauce. Heat 1 tablespoon Peanut oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
Slice flank steak against the grain into ¼/inch slices with the knife held at a 45 degree bias, dividing longer pieces to bite-sized.
Toss flank steak with cornstarch, baking soda, sugar and salt. Rest 10 to 15 minutes, or 1 hour refrigerated.
Heat 1 cup peanut oil in a large pan over medium-high heat.
Add beef in batches to cook 2-3 minutes until brown and crispy, flipping pieces over to cook both sides.
Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
Add red pepper flakes and green onions and remove from heat.
Serve over rice.
Rehosted from: https://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/
Beef Stroganoff
Use a tender and well marbled braising cut such as ribeye, flank, short rib or chuck.
Ingredients
- 1⅓ lb well-marbled beef, cut into thin strips
- 16 oz white button or Baby Bella mushrooms, thinly sliced
- 1 onion, thinly sliced from crown to root
- 2 cloves garlic, finely minced
- 1½ cups beef broth
- ½ cup table cream or sour cream
- ¼ cup dry white wine
- 4 tbsp butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- ½ tsp ground thyme
- ½ tsp ground oregano
- ¼ tsp grated nutmeg
- 1 lb flat egg noodles, cooked and drained
Directions
Heat 2 tbsp olive oil in a large skillet over medium heat until barely smoking. Sear beef on both sides and remove to a clean plate. Add butter and mushrooms, saute until the liquid has sweated out but the mushrooms are not browned. Add onion and saute until tender and translucent. Add garlic and saute until aromatic. Add the meat back into the pan, then dust flour over top and stir to combine.
Add the wine and deglaze the pan, scraping up fond. Add beef broth, thyme, oregano and nutmeg, then raise to a simmer. Lower heat and simmer uncovered over low heat, stirring occasionally, until the liquid is reduced and thickened and the meat is cooked through, about 15 minutes.
Meanwhile, prepare the egg noodles per the directions on the package. Strain and set aside.
Finish the sauce when the noodles are done. Lower heat stir in ½ cup table cream or sour cream.
Beef Jerky Original #3
Ingredients
- 2 lb eye round beef
- 4 oz soy sauce
- 2 oz Worcestershire sauce
- 2 oz Tamari soy
- 2 oz honey
- ¼ cup Texas BBQ rub
- ¼ teaspoon Prague Powder #1
- Water, as needed
Directions
Trim roast of surface fat and silver skin. Freeze roast 45 minutes to an 1 hour before slicing. Slice across the grain into 5mm (about ⅜ in) thick rounds. Split rounds in half, along the fat seam. Trim fat from edges.
Whisk together remaining ingredients, topping up liquid measure to 2 cups with water.
Combine meat and marinade in a gallon freezer bag, and expel any air. Gently massage the contents of the bag to distribute marinate evenly. Place the sealed bag in a bowl to catch any leaks, and refrigerate overnight to 24 hours, massaging occasionally to redistribute marinade.
After marinating, transfer meat to a wire rack, blotting off excess marinade with paper towels. Dehydrate in a food dehydrator, smoker or oven at 165°F until beef is stiff and bends without cracking,8 to 10 hours.
Sloppy Joe Sandwich
An interpretation of “Manwich” style Sloppy Joe.
Serves 4.
Ingredients
- 1.5 lbs ground beef, 80-20
- 1 medium onion, minced
- ⅓ green bell pepper, diced
- 1 stalk celery, minced
- 3 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp tomato paste
- ⅔ cup ketchup
- ⅓ cup water
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1½ tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp Texas BBQ Rub
- 1 tsp Tamari soy
- 1 tsp hot sauce
- 1 tsp molasses
- 1 tsp lemon juice
- ½ tsp fish sauce
- ½ tsp kosher salt
- ½ tsp black pepper
- Dash liquid smoke
Potato rolls and slaw for serving.
Instructions
In a 12″ skillet, brown and drain beef, and remove with a slotted spoon. Simmer remaining liquid until about 1 tbsp fat remains. Add butter, onion and green pepper, and sauté until tender. Add garlic and sauté until aromatic and tender, but not browned. Add tomato paste and combine well.
Add remaining ingredients and combine well. Simmer mixture 10-20 minutes over medium-low heat until thickened. Optionally add corn starch to help thicken if the mixture remains too wet.
Serving Suggestions
Best served spooned over buttered, griddle toasted potato rolls with a creamy slaw.
Adapted from https://www.thechunkychef.com/best-homemade-sloppy-joes/
German pot roast
This pressure cooker based take on pot roast adopts savor and aromatic German flavors.
This recipe would work without a pressure cooker. Instead braise 6-8 hours in a slow cooker or Dutch oven.
Ingredients
- 3 lb beef roast (chuck, rump, bottom round or eye round)
- 1 large onion, diced
- 1 large shallot, diced
- 4 cloves garlic, crushed and minced
- 2 carrot, diced
- 2 ribs celery, diced
- 6-12 radishes, cleaned, destemmed and halved
- 1″ ginger root, peeled and minced (about 1½ tbsp)
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 tablespoon prepared horseradish
- 1¼ cup beef broth
- ½ cup red wine vinegar
- ½ cup dry red wine
- ¼ cup brandy
- 2 tablespoon brown sugar
- 1 tablespoon molasses
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon yellow mustard powder
- ½ teaspoon cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon ground mace
- ½ teaspoon ground allspice
- ¼ teaspoon ground clove
Instructions
Sear, set aside
Deglaze cooker with root vegetables. Add garlic and ginger when onions begin to turn translucent. 1 minute, add vinegar, wine and brandy.
Whisk spices into broth, add.
Return meat
55 minutes on high, 10 minute natural release.
Thicken broth with a roux of ⅓ cup flour and ⅓ cup cold water.
Serve over egg noodles or spatzle.
Smoked Meatloaf #1
This is a traditional meatloaf recipe which can be roasted over a smoky charcoal fire. The higher fat content will help to keep the meat juicy after the cooking process. Other grinds such as veal or turkey may be substituted for a portion of the meat.
Ingredients
Meatloaf
- 1 pound 80/20 ground beef
- ½ pound uncased sausage
- 1 small onion, minced (about ¾ cup)
- 3 garlic cloves, crushed and minced
- ½ cup ketchup
- ½ cup Panko bread crumbs
- ¼ cup grated parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground black pepper
- ½ tablespoon Tamari or dark soy sauce
- ½ teaspoon ground thyme
- ½ teaspoon ground ginger
- ½ teaspoon white pepper
- ½ teaspoon ground allspice
- ½ teaspoon ground mustard
- ½ teaspoon fresh grated nutmeg
- ½ teaspoon kosher salt
Brown sauce
- ⅔ cup ketchup
- 2 tablespoon brown sugar
- 2 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon black strap molasses
- 1 teaspoon Tamari or dark soy sauce
- 1 teaspoon apple cider vinegar
Instructions
Combine ingredients for the brown sauce and blend well. Divide for the glaze, reserving half to serve.
Combine the meatloaf ingredients in a large mixing bowl and, using hands, blend thoroughly without overworking the meat. Add more bread crumbs if the mixture is too loose. The meat should hold its shape when formed.
Turn out the mixture onto a cutting board and shape a 4×8″ loaf, compacting bubbles and cracks. Transfer loaf to a roasting rack over a lined pan.
Preheat a charcoal grill or smoker to 350°F. Smoke the loaf over indirect heat for 1 hour with choice of hardwood (apple or hickory recommended). Brush on glaze for the last 10 minutes of cooking time, or when a thermometer reads 150°F. Remove the meatloaf when an instant read thermometer measures 160°F internal temperature.
Allow meatloaf to rest 10 minutes before slicing.
The BEST Homemade Sloppy Joes – The Chunky Chef
Goulash #1
Suitable for stuffing bell peppers
Ingredients
- 1 lb 85% lean ground beef
- 1 medium onion, dice
- 3 cloves garlic, crushed and minced
- 1 can tomato sauce, 15 oz
- 1 can tomato paste, 6 oz
- 1½ cups beef broth
- 1 cup long grain rice
- 1 tbsp Worcestershire sauce
- 4 tbsp olive oil, divided
- 2 tsp soy sauce
- 1 tsp fish sauce
- 1 tbsp sweet paprika
- ½ tbsp ground oregano
- 1 tsp ground mustard
- 1 tsp black pepper
- ½ tsp white pepper
- ½ tsp ground nutmeg
Instructions
Add 2 tsp olive oil to a 5 quart pot and heat until shimmering. Add uncooked rice and coat with oil, toasting rice until fragrant and beginning to brown. Add onions and saute until sweating, but not yet translucent, about 5 minutes. Add garlic and continue to saute until fragrant, one more minute.
Combine ground beef and cook until just browned.
Combine remaining ingredients, maintaining medium heat until simmering. Cover, reduce heat to low and maintain simmer 20-25 minutes, stirring occasionally, until rice is tender.
Serve topped with cheese, or use to stuff bell peppers.