Tag Archives: beef

Mongolian Beef (PF Chang’s copycat) – Spicy Southern Kitchen

Posted on by
Reply

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

Posted on by
Reply

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.

Swedish Meatballs (Köttbullar)

Posted on by
Reply

This is a traditional recipe as presented on YouTube’s Alex the Cooking Guy “Swedish Meatballs” episode. The units are converted from the given recipe and adjusted based on observations.

This recipe freezes well for longer term storage. Arrange the finished meatballs in a single layer on a parchment lined baking sheet and freeze uncovered until they will will not stick, about 2 hours.. Seal frozen meatballs in a freezer bag and store up to 2 months. Reheat meatballs from frozen in warm gravy.

Makes approximately 20 meatballs.

Ingredients

This recipe forms a loose, delicate meatball. Be sure to keep the meat mixture cold, and do not over work or the meatballs may crack while cooking.

Meatballs

  • 200 g ground beef
  • 100 g ground veal
  • 100 g ground pork
  • 100 ml bread crumbs
  • 200 ml cream
  • 1 medium yellow onion, finely diced
  • 1 tbsp butter
  • 1 egg (or two egg yolks)
  • 1 tsp salt
  • ½ tsp ground allspice
  • Pinch of ground nutmeg
  • Pinch of ground cloves  
  • 2 tbsp cooking oil, reserved for pan frying
  • 2 tbsp butter, reserved for pan frying

Gravy

  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups beef broth
  • 2/3 cup heavy cream, sour cream or creme fraiche
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions

Soak bread crumbs in cream for 5-10 minutes.

Finely dice onion, not quite mincing it. Heat 1 tablespoon butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until onions have become translucent and lightly browned, about 3-5 minutes.

In a large bowl, combine all three ground meats, soaked bread crumbs, egg, spices, salt and cooked onion. Using a wooden spoon or clean hands and keeping the meat as cold as possible, stir until well combined, nearly a pâté consistency. If using a stand mixer use a paddle attachment on low speed, being careful not to overwork. Chill the mixture in a refrigerator or freezer before shaping balls.

Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.

Add 2 tablespoons cooking oil and 2 tbsp butter to the skillet. Add the meatballs in batches and cook until all sides are browned, about 4-5 minutes. Do not overcrowd the pan. Transfer finished to a rack or paper towel-lined plate.

For the gravy, reserve 1 tbsp of fat in the pan and melt 1/4 cup of butter. Do not allow to foam. Dust flour over the butter and whisk until combined into a roux. Cook over medium heat until aromatic and blonde. Add beef broth and deglaze the pan, scraping up browned bits of meat. Add the heavy cream, sour cream or creme fraische and whisk to combine. Bring the mixture to a gentle boil whisking constantly until thickened.

Adapted in part from Alex the Cooking Guy, Swedish Meatballs

Beef Jerky Original #3

Posted on by
Reply

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.

Beef Jerky Original #2

Posted on by
1

More of a spicy, savory jerky with a touch of sweet. This recipe uses flank steak, cut on a bias across the grain.

Ingredients

Per 2 lb of meat:

  • 2 oz water
  • 2 oz all-purpose soy
  • 1 oz dark soy (Tamari)
  • 1 oz Worcestershire sauce
  • 1 oz honey
  • 2 tbsp Paprika
  • 1 tsp Black pepper
  • ½ tsp Cayenne
  • ½ tsp Ground oregano
  • ½ tsp Ground ginger
  • ¼ tsp Turmeric
  • ¼ tsp Prague Powder #1

Instructions

Start with a lean flank steak, approximately 2 lbs net weight. Trim fat and silver skin. Slice into strips about ⅜” thick on a diagonal bias across the grain. Trim longer strips to length, and place strips in a gallon zip lock freezer bag.

Whisk remaining ingredients and pour over the contents in the bag. Distribute marinade throughout the meat strips. Refrigerate 8-10 hours, or overnight, redistributing the marinade several times for an even cure.

Remove strips from bag and arrange on a cooling rack, blotting off excess marinade.

Dry strips at 165°F in a food dehydrator or smoker until the strips are stiff and bend but do not snap, about 8 or 10 hours.

Beef Jerky Original #1

Posted on by
Reply

This recipe uses a nitrite curing salt in the brine, and will be shelf stable in an airtight container 1-2 weeks.

Recommend a lean beef cut: eye round, top round, bottom round, flank, skirt or lean brisket flat.

Cut thinly across the grain, ⅛” to ¼”, for a more tender final product, or thinly with the grain for a chewier end product. Par-freeze the meat 30 minutes to 2 hours before slicing to achieve a consistent, thin slice.

When dehydrating, the meat is done when it is stiff when held, but barely cracks when bent.

Ingredients

Dry measures are approximate, I was eyeballing the ingredients.

  • Approximately 2lb lean eye round, bottom round, skirt, flank or lean brisket flat
  • ⅔ cup Worcestershire sauce
  • ⅔ cup dark soy sauce
  • 1½ to 2 tbsp Thai fish sauce
  • ½ cup brown sugar
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 1 tbsp ground black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp sweet paprika
  • 1 tbsp hot paprika
  • 2 tsp chili powder
  • 1 tsp cayenne powder
  • ½ tsp white pepper
  • ½ tsp Prague Powder #1

Directions

Trim any surface fat from the beef roast and freeze 30 minutes to 2 hours to help with slicing thin.

While the beef freezes, prepare marinade. Combine ingredients in a nonreactive steel or glass vessel. Adjust ingredients to taste.

Slice frozen meat thinly across the grain (recommended) into approximately ⅛” thick slices, about 2 inches wide. Combine sliced meat and marinade in a zip lock bag, thoroughly coating the meat. Displace air and seal. Refrigerate 8 hours to overnight, redistributing the marinade once or twice.

To dehydrate, spread meat slices evenly in a single layer on a dehydrator screen or metal rack, leaving a small gap between each piece. Blot each side dry with a paper towel to help drying.

Place in food dehydrator, electric smoker or oven at 165°F for 4 hours. After 4 hours, check meat for doneness. Recheck periodically until done, up to 2 more hours. Do not overdry.

Corned Beef Brine (Wet brine)

Posted on by
3

This is experimental, use at your own risk. Annotations and observations to follow.

Ingredients

  • 6-8 lbs beef brisket
  • 8 quarts water
  • 1½ cups Diamond Crystal Kosher salt
  • ¼ cup packed brown sugar
  • 1 tbsp Prague Powder #1
  • 1 tbsp black peppercorn
  • ½ tbsp yellow mustard seed
  • ½ tbsp coriander seed
  • 2 tsp fennel seed
  • 1 tsp whole allspice
  • 1 tsp crushed red pepper flakes
  • ½ tsp ground mace
  • 3 clove crushed garlic, or 2 tbsp granulated garlic
  • 2 bay leaves, crumbled
  • 2 anise pods
  • 2 cloves
  • 2 cinnamon stick, crushed

Instructions

Prepare beef brisket, trimming silver skin and fat. Reduce fat cap to ¼” thickness.  Set aside.

Combine water, salt, sugar, Prague Powder and spices in a pot and raise to a boil. Reduce heat and simmer 5 minutes, until salt and sugar are dissolved.  Remove from heat and cool to room temperature.

Combine beef brisket and cooled brine in a 2 gallon freezer bag, displacing air. Refrigerate 10 days, flipping daily to distribute cure.

After 10 days, rinse beef well to remove excess cure and spices, discarding brine. Refrigerate meat up to 2 weeks, or prepare as normal.

Tod Kratiem Prik Thai

Posted on by

Thai marinated beef with garlic & black pepper, this is a potent dish requiring high heat to caramelize sugars and toast the garlic. Difficult to execute on a home cook top, but is possible with hot cast iron or carbon steel over a turkey fryer burner.

Normally served aside rice, over shredded cabbage and garnished with Julienne carrot and toasted, minced garlic.

This marinade works well for chicken, pork or shrimp.

Requires:

  • Cast iron wok, or
  • Carbon steel wok
  • 10kBTU burner (cast iron) or hotter

If the wok isn’t hot enough this dish will steam/sauté which, while still potent has a different character

Ingredients

  • 1 lb thin sliced chuck, cut into bite-sized pieces
  • 4 tbsp oyster sauce
  • 3 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp mirin
  • 1 tbsp dried cilantro (optional)
  • 1 tbsp granulated onion (optional)
  • 8 oz or ½ cup minced garlic
  • 1 tbsp black peppercorn, smashed
  • ½ tsp crushed red pepper
  • ¼ tsp white pepper
  • 2 tbsp high temperature oil for frying, such as vegetable or peanut

Prepare beef raw, slicing ¼” thick across the grain and then ½” into wide strips across the narrow dimension. Combine ingredients in a non-reactive bowl and toss to coat meat. Cover and rest 30 minutes to 1 hour in a refrigerator.

Prepare wok (“hot wok, cold oil”) over high heat. Add beef and marinade, stir fry until beef is browned and cooked tender and the marinade liquid has reduced. Remove from heat as the marinade thickens, the garlic toasts, and/or the sugars caramelize. Do not scorch.

Serve on a bed of shredded cabbage, and garnish with carrot and toasted garlic, accompanied with rice.