Air Fryer Steak Fajitas

2 Tbsp olive or avocado oil
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp oregano
1/2 tsp ground cumin
2 tsp salt
1 tsp pepper
1/2 medium yellow onion
1 large or 2 small bell peppers
1 lb skirt steak
Tortillas
Cotija cheese (optional)

In a large mixing bowl, combine oil, chili powder, garlic powder, oregano, ground cumin, salt and pepper to make the seasoning.

Slice onions, peppers and steak into strips and place in bowl with seasoning. Coat well.

Line the air fryer basket with perforated parchment paper (optional) before adding onions, peppers and steak. Air fry for 5 minutes at 390°F. Remove the air fryer basket and shake ingredients. Air fry for an additional 4 minutes. Serve with tortillas and top with Cotija cheese (optional).

Air Fryer Beef Satay

1 pound beef flank steak sliced thinly into long strips
2 tablespoons Oil
1 tablespoon Fish Sauce
1 tablespoon Soy Sauce
1 tablespoon Minced Ginger
1 tablespoon Minced Garlic
1 tablespoon Sugar Or Other Sweetener Equivalent
1 teaspoon Sriracha Sauce
1 teaspoon Ground Coriander
1/2 cup chopped cilantro divided
1/4 cup chopped roasted peanuts

Place beef strips into a large bowl or a ziplock bag.

Add oil, fish sauce, soy sauce, ginger, garlic, sugar, Sriracha, coriander, and 1/4 cup cilantro to the beef and mix well. Marinate for 30 minutes or up to 24 hours in the refrigerator.

Using a set of tongs, place the beef strips in the air fryer basket, laying them side by side and minimizing overlap.

Leave behind as much of the marinade as you can and discard this marinade.

Set your air fryer to 400F for 8 minutes, flipping once halfway.

Remove the meat to a serving tray, top with remaining 1/4 cup chopped cilantro and the chopped roasted peanuts.

Serve with Peanut Sauce.

Air Fryer Beef Bulgogi

1.5 pounds Sirloin Steak, or chuck steak, sliced thinly against the grain
3 Chopped Green Scallions, cut into 2-3 pieces each
1 cup shredded carrots
3 tablespoons Soy Sauce
2 tablespoons Brown Sugar, or 2 teaspoons Splenda for low carb
2 tablespoons Sesame Oil
2 tablespoons Sesame Seeds
2 teaspoons Minced Garlic
1/2 teaspoon Ground Black Pepper

Place sliced beef, carrots, and green onions into a plastic zip-top bag. Add, soy sauce, brown sugar, sesame oil, sesame seeds, garlic, and ground pepper. Squish the bag well to get the meat and sauce to incorporate well.

Allow the beef to marinate for 30 minutes or up to 24 hours in the refrigerator.

Place the meat and veggies into the air fryer basket, leaving behind as much of the marinade as you can. Set air fryer to 400°F for 12 minutes, shaking halfway through.

Serve with steamed rice, riced cauliflower, or over a mixed salad.

Air Fryer Korean Beef (Pork) Tacos

MARINADE
2 tablespoons Gochujang
1 tablespoon Dark Soy Sauce
2 teaspoons Minced Garlic
2 teaspoons Minced Ginger
2 teaspoons Sugar Or Other Sweetener Equivalent or 1 teaspoon Truvia
2 tablespoons Sesame Oil
2 tablespoons Sesame Seeds
1/2 teaspoon Kosher Salt

MEAT AND VEGETABLES
1.5 pounds sirloin beef thinly sliced (chuck, rib eye or sirloin)
1 cup Onion sliced

FOR SERVING
12 flour tortillas warmed OR
1 head Romaine Lettuce Leaves for low carb
1/2 cup Chopped Green Scallions cut into 2-inch pieces
1/2 cup Kimchi (optional)
1/4 cup Cilantro chopped

Place sliced beef, sliced onions, and green onions into a plastic zip-top bag. Add gochujang, soy sauce, ginger, garlic, sweetener, sesame oil, and sesame seeds. Squish the bag well to get the meat and sauce to incorporate well.

Allow the beef to marinate for 30 minutes or up to 24 hours in the refrigerator.

Place the meat and veggies into the air fryer basket. Set air fryer to 400°F for 12 minutes, shaking halfway through.

To serve, place a little meat in the tortillas, top with green onions, cilantro and kimchi if using, and serve with lots of napkins for this messy, but very satisfying meal.

You can use corn tortillas to make this a gluten-free dish.

You can opt to use lettuce leaves in place of tortillas to make this dish low carb.

You can also serve this with steamed rice (or cauliflower rice) and sautéed bok choy for a change.

This is a great recipe for meal planning! Just get the meat marinating and throw it in the fridge the night before and it will be ready to cook the next day.

You can also make this recipe with pork shoulder.

All Beef Chili (+ Quick Version)

500 grams Ground Beef
100 grams Red onion Sliced
10 grams garlic
200 grams Tomato Puree You can also use fresh tomatoes or puree
1 Tbsp Avocado Oil
1 Beef Stock Cube Or 250ml of beef stock
1/2 Tsp Black Pepper
1/2 Tsp Cumin
1/2 Tsp Paprika
a few sprigs of rosemary
200 ml Water (if you use beef stock instead of the cube you won’t need this much)

Per serving:
1/2 Avocado
1 Tbsp Sour Cream
Coriander for garnish
Salt to Taste
a few drops of lime juice

Heat the avocado oil in the pan and add in the onions and cook on a medium-low heat for about 5-7 minutes till the onion has softened and is starting to get some colour. Add in the garlic and cook till golden brown.

Then add the ground beef and cook for 5 minutes constantly stirring and breaking up any lumps that form. You can then season it with the salt, pepper, paprika, cumin and also throw in the rosemary spring. You can also use any dried herbs you like instead like oregano or marjoram.

Cook the beef with the spices for about a minute and then add in the tomato puree, beef stock cube and water and give everything a good mix and cover and cook for 20-25 minutes. Even 5 minutes just open the lid, give everything a good mix and keep coking.

After 25 minutes the chilli on carne is ready. Slice your avocado and season with salt and the lime juice. Serve the avocado along with the chilli and top with 1 tbsp of sour cream per portion. Enjoy!

Quick Version:

500 grams Ground Beef
100 grams Onion
150 grams Tomato Puree
1 Tsp Cumin Powder
1 Tbsp Coriander
Salt & Pepper to taste
1 Tbsp Avocado Oil
Water as needed

Start by slicing the onions into half moons, as thin as you can. Then heat the avocado oil in a pan and fry the onions. You want to cook them low and slow for about 8-10 minutes till they get nice and brown.

Once the onions are brown add in the ground beef and season with salt, pepper and the cumin. Then cook the beef till it releases it’s juices and those dry up and the beef starts browning.
Then add in the tomato puree and a couple of splashes of water and cover and cook for 5-7 minutes.
Finally cook out the liquid if you want it dryer or add some water if you want it soupy and finish by adding in the coriander.

Serve with some sour cream on top or mashed avocado.

Ground Beef Chili

1 large yellow onion
1 medium red bell pepper
1 medium green bell pepper
3 cloves garlic
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons kosher salt, divided
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened natural cocoa powder
2 teaspoons dried oregano
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can fire-roasted diced tomatoes
1 1/2 cups low-sodium beef broth or water
1 tablespoon apple cider vinegar
For serving (optional):

1 medium avocado, diced
2 medium scallions, thinly sliced
1/2 cup coarsely chopped fresh cilantro

Prepare the following, placing them all in the same bowl: Dice 1 medium yellow onion. Core, seed, and dice 1 red and 1 green bell pepper. Mince 3 garlic cloves.

Heat 1 tablespoon olive oil in a 6-quart or larger Dutch oven over medium-high heat until shimmering. Add 1 pound ground beef, season with 1 teaspoon of the kosher salt, and use a wooden spoon to break it up into large pieces. Let the beef brown undisturbed for 4 to 5 minutes. Break the beef up into smaller pieces and continue to cook until mostly cooked through, 2 to 3 minutes more.

Add the onion, bell pepper, and garlic and cook until softened, 7 to 8 minutes. Add 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon cocoa powder, 2 teaspoons dried oregano, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper and stir to coat the beef. Cook for 2 minutes.

Stir in 1 can fire-roasted diced tomatoes and their juices and 1 1/2 cups beef broth or water. Bring to a boil. Reduce the heat to low and simmer uncovered until the flavors meld, about 40 minutes. Meanwhile, prepare any desired toppings like diced avocado, thinly sliced scallions, and fresh cilantro leaves.

Remove the chili from the heat and stir in 1 tablespoon apple cider vinegar. Serve topped with the avocado, scallions, and cilantro if desired.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Reuben Casserole

8 oz (226.8 g) Pastrami, thinly sliced
8 oz (226.8 g) Corned Beef, thinly sliced
2 cups (284 g) Sauerkraut
8 oz (226.8 g) Swiss Cheese, sliced
1 teaspoon (1 teaspoon) Caraway seeds

For the Russian dressing
1/2 cup (112 g) mayonnaise
2 tablespoons (2 tablespoons) Low Sugar Ketchup
1 tablespoon (1 tablespoon) onions, chopped
1 teaspoon (1 teaspoon) Louisiana Hot Sauce
1 teaspoon (1 teaspoon) Smoked Paprika

Preheat oven to 400F.

Make the Russian Dressing: In a small bowl, mix together mayo, ketchup, onion, hot sauce, and paprika and set aside.

Butter an 9 inch pan or an 8 x 8 baking dish. Layer the ingredients for the Reuben: start with the three fourths of the corned beef, top with the sauerkraut. Sprinkle the caraway seeds across the sauerkraut. Drizzle the dressing over the sauerkraut. Top with the remaining meat, and then top with Swiss Cheese. So your layers will be: meat, sauerkraut, caraway seeds, dressing, meat, and Swiss cheese.

Bake at 400F for 15 minutes until the cheese has melted and is bubbling. Turn on the broiler and broil for 2-3 minutes if desired.

Notes:

Use a 9-inch cake pan or an 8 x 8 baking pan to make this casserole.

Use a combination of thinly sliced pastrami and corned beef.

Drain the sauerkraut as well as you can. Despite this, you will have some sauce in the bottom of the pan once it’s baked. I drizzled most of this over the casserole.

If you don’t care about making this low carb, you can always layer the bottom with pieces of rye bread. Top with rye bread as well, and bake as directed. In this case, the bread will soak up all the lovely dressing. But of course, for low carb, either skip the bread or try it with Sola bread which is currently my favorite low carb bread.

Use Swiss cheese or any other kind of melting cheese for the top.

The caraway seeds add a lovely crunch to this dish. You can also buy sauerkraut with caraway seeds and skip a step.

Grilled Tenderloin and Toast with Ancho-Jalapeno Butter

2 sticks unsalted butter, softened
2 medium shallots, minced
2 jalapeños, minced
3 teaspoons ancho chile powder
Kosher salt
2 tablespoons dark brown sugar
1 tablespoon sweet smoked paprika
1 teaspoon freshly ground pepper

One 2 1/2-pound beef tenderloin, tied
8 thick slices of crusty bread

Set up a grill for indirect grilling, with the coals on one side, and heat to 450°. In a bowl, mix the butter, shallots, jalapeños and chile powder; season with salt. Transfer to a sheet of plastic wrap and roll into a 1 1/2-inch-thick log; refrigerate for 15 minutes.

In a bowl, mix the brown sugar, paprika, pepper and 1 tablespoon of salt. Rub the beef with the spice mixture. Oil the grate and grill the beef directly over the coals, turning, until charred, 12 minutes.

Move the beef away from the coals. Cover and grill for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the beef registers 130°. Transfer to a carving board; let rest for 10 minutes.

Grill the bread directly over the coals until toasted. Spread the bread with half of the ancho-jalapeño butter. Slice the remaining butter and transfer to a plate.

Slice the beef and serve with the toasts and ancho-jalapeño butter.

Orange Beef

FOR THE SAUCE:
1 tablespoon neutral oil
1 1 1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce

FOR THE BEEF:
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste

Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.

Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.

Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.

In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.

Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.

Skillet Lasagna Beef

For Meat Layer
1 teaspoon olive oil
1/4 cup Celery, diced
1/4 cup Red Onion. chopped, diced
1 pound Lean Ground Beef
1/2 cup Low Sugar Marinara Sauce
1/2 teaspoon Garlic, minced
1 teaspoon Kosher Salt
1 teaspoon Ground Black Pepper

For Cheese Layer (mix all ingredients together in a bowl)
8 ounces ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan Cheese, grated
2 Eggs
1/2 teaspoon Garlic, minced
1 teaspoon Italian Seasoning
1/2 teaspoon Garlic Powder
1/2 teaspoon Ground Black Pepper

Heat the oil in a skillet over medium-high heat. Add the celery, onion & ground beef and cook until meat is no longer pink.

Add the rest of the ingredients of the meat layer and let it cook on a gentle heat.

Meanwhile, mix up your cheese layer (saving half your mozzarella cheese) and spread it gently over the top of the meat mixture.

Cover the top with the remaining mozzarella cheese.

Cover the skillet and let it cook on medium low heat for 10-15 minutes until the cheese has warmed and has cooked through.

Place the pan under a hot broiler for 2-3 minutes to brown the top.

Let cool for 10 minutes before slicing (the lasagna will hold together better).

Notes: 4 servings
Calories: 320kcal | Carbohydrates: 5g | Protein: 29g | Fat: 19g | Sugar: 2g

Slow Cooker Steak Tips with Mushrooms

2 tablespoons olive oil
2 pounds stew meat, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste
4 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons red wine vinegar, optional
1/2 teaspoon dried thyme
1 onion, diced
3 cloves garlic, minced
3 tablespoons cornstarch
8 ounce cremini mushrooms, halved
2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium heat.

Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes; set aside.

Whisk together beef broth, tomato paste, Worcestershire, red wine vinegar and thyme in a 4-qt slow cooker; season with salt and pepper, to taste.

Stir in beef, onion and garlic. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together cornstarch and 1/4 cup water.

Stir in mixture and mushrooms into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

Serve immediately, garnished with parsley, if desired.

Beef-a-Roni

2 quarts water
Salt to taste
1 1/2 cups elbow macaroni
1 tablespoon olive oil
1 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green pepper
2 teaspoons finely chopped garlic
1 pound lean ground beef chuck or round steak
Freshly ground pepper to taste
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 tablespoons chopped fresh basil or Italian parsley
1/2 cup canned crushed tomatoes
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups cubed or shredded Cheddar cheese
Cayenne pepper to taste
1/4 teaspoon freshly grated nutmeg
2 tablespoons grated Parmesan

Bring the water with salt to a boil. Add the macaroni; stir and simmer until tender, about 5 minutes. Do not overcook. Drain and rinse under cold water.

In a skillet, heat the oil and add the onions, celery, green pepper and garlic. Cook, stirring, until wilted. Add the meat, salt and pepper. Cook, stirring, until the meat loses its red color. Add the oregano, basil and tomatoes. Cook, stirring, for 5 minutes. Add the cooked macaroni. Blend well and set aside. Keep warm.

Meanwhile, melt the butter in a saucepan, and stir in the flour with a wire whisk until well-blended. Add the milk, stirring rapidly, and bring to a simmer. Cook, stirring, for about 5 minutes.
Remove the sauce from the heat, and stir in the Cheddar cheese, cayenne, nutmeg, and more salt and pepper to taste. Stir until the cheese melts.

Preheat broiler.

Spoon the macaroni mixture into a baking dish measuring 7 by 10 by 2 1/2 inches. Pour the cheese sauce evenly over the macaroni mixture. Sprinkle with Parmesan cheese, and place under the broiler (about 4 to 5 inches from the heat source) until it is hot, bubbling and lightly browned.

Sloppy Joes

2 tablespoons olive oil
1 cup finely diced onion
1 teaspoon minced garlic
2 pounds lean ground beef
1 cup tomato paste
2 3/4 cups tomato puree
1/2 teaspoon chili powder
1/2 teaspoon Tabasco sauce
1 teaspoon pureed canned chipotle in adobo
1 bay leaf
12 kaiser rolls or hamburger buns
12 slices cheddar cheese (optional)

In a large skillet over medium heat, warm oil, and saute onions until translucent, 5 to 6 minutes.

Add garlic, and saute for 30 seconds. Add ground beef, and saute until well browned, 15 to 20 minutes.

Add tomato paste, tomato puree, chili powder, Tabasco, chipotle and bay leaf. Stir until blended. Raise heat to bring to a boil, then reduce heat to low. Simmer mixture, stirring occasionally, until thick enough to spread on a sandwich, about 45 minutes.

To serve, heat a broiler. Slice the rolls open and place them under the broiler until lightly toasted, turning as necessary. Ladle about 1/2 cup onto the bottom of each roll, and top with cheddar cheese to taste. Return bottom halves to the broiler until cheese just melts. Top with the remaining halves, and serve immediately.

Beef Stew with Red Onions and Ale

2 pounds boneless beef stew meat, cut into 1-inch chunks
Kosher salt and black pepper
3 medium red onions
1 to 2 tablespoons all-purpose flour
2 tablespoon unsalted butter
1 tablespoon olive oil, plus more as needed
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground allspice
2 cups beef or chicken stock, preferably homemade
1 cup ale or beer (nonalcoholic is fine)
1 rosemary sprig
3 carrots, sliced
1 tablespoon cider vinegar or sherry vinegar, plus more to taste
Chopped chives, for garnish
Flaky sea salt, for garnish

Season the beef all over with salt and pepper. Set aside while you prepare the onions.
Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.

Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

Chapli Burgers

FOR BURGERS:
1 tablespoon coriander seeds
Sea salt
2 tablespoons fresh or dried pomegranate seeds
1 pound ground beef
1/2 small yellow onion, minced
1/2 medium tomato, finely chopped and drained of juice
1 clove garlic, finely grated or pounded
1 tablespoon finely grated fresh ginger
1/2 jalapeño, seeded and minced
1/2 teaspoon red-pepper flakes
1 teaspoon garam masala
1 teaspoon cumin powder
1/4 cup finely chopped cilantro leaves and tender stems
1 egg
Neutral oil for cooking

TO SERVE:
Burger buns
Iceberg lettuce
Tamarind ketchup (see recipe)
Herbed yogurt (see recipe)
Sliced Persian cucumbers, red onions and tomatoes

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.
Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Cantonese Supreme Soy Sauce Pan-Fried Noodles

300 grams fresh thin egg noodles (Twin Marquis Hong Kong Fried Noodles)
4 Tbsp cooking oil – divided, plus more as needed
1 large onion – peeled and thinly sliced
3 cups beansprouts

Seasonings:
2 Tbsp soy sauce – or more to taste
1 Tbsp oyster sauce
1 Tbsp dark soy sauce
1 Tbsp sesame oil
1 tsp sugar
1/4 tsp ground white pepper

Mix all the ingredients for the seasonings and set aside.

Bring a large pot of water to a boil. Blanch the fresh egg noodles in the boiling water for 1 minute or less. Don’t overcook the noodles. If you use dried noodles, cook them according to instruction. I suggest to cook it to al dente and then refresh with cold water.

Preheat a wok or large skillet until really hot. Add 3 Tbsp of oil. Add the blanched noodles to the wok. Spread it on the wok as thinly as possible and let them fry until certain spots get slightly charred and crispy. Flip over and let it crisp up on certain spots. Drizzle with a bit of oil on the side if necessary. Dish out the noodles.

Preheat the wok again. Add 1 Tbsp of oil and add onion slices. Stir fry until they are slightly softened but still has a bit of crunch.

Add the noodles followed by the seasonings. Toss to mix everything and to make sure the seasonings coat the noodles. Add beansprouts and stir fry for about 30 seconds or so or until it just a bit soft but still have that crunch. Have a taste and adjust by adding more soy sauce if needed. Turn off the heat and serve immediately.

Variations:

Supreme soy sauce noodles is a very basic Cantonese chow-mein and usually with no protein or leafy vegetables added. However, if you want to make it into a “complete” meal with some protein and veggies, you certainly can.

PROTEIN: chicken, beef slices, pork slices, tofu, shrimp, etc. Stir fry this with a bit of oil after you pan-fry the noodles and then dish out and add them back in together with the noodles and seasonings later.

VEGETABLES: Bok choy, yu choy, Chinese broccoli (gai lan), mushrooms, etc. After stir frying the onion, add the veggies and continue to stir fry until the veggies are soft and continue with the rest of the recipe.

Fried and Peppered Beef

2 1/2 pounds of a tender and flavorful cut of beef (cut into 1-11/2inch pieces)
1 tsp of black pepper
1 tsp of white pepper
1/2 inch of grated ginger(grated)
2 garlic cloves(grated)
1/2 tbsp of thyme
1-2 maggi cubes. Any bouillon works.
salt to taste
1/2 – 1 tbsp of vegetable or peanut oil
oil for deep frying

Wash and pat meat dry. Cut into 1½ inches. Season with the ingredients and marinate for 1-24hours(I did mine for 48hours). This marinating process helps the meat not only to be well seasoned, but to be tender.

In a deep fryer heat some vegetable oil to 350degrees and fry beef until golden brown. Do not over crowd fryer.

serve the beef like that with some chili pepper or toss in some atadindin…It is best served with atadindin as the peppered sauce permeates the meat for a whole lot of flavor
Notes:

In a situation where you cannot find a tender cut of beef, you may use any cut of beef you want. Follow the marinating process and boil for a few minutes to soften afterwards; then drain and fry…

Coconut Rice with Cilantro Sauce (with any protein)

For the rice:

1 tablespoon olive oil
1 medium onion (about 4 ounces), finely diced
1 clove garlic, finely minced
1 1/2 cups white basmati rice, rinsed until the water runs clear
1 (14-ounce) can full-fat coconut milk
1/4 teaspoon kosher salt
1/2 teaspoon granulated sugar

Cooked fish, shrimp, chicken, pork, or steak

For the sauce:

Scant 1/2 cup water
1 1/2 tablespoons granulated sugar
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon crushed red pepper, plus more as needed for serving
1 large bunch fresh cilantro, leaves and tender stems, coarsely chopped
4 lime wedges, for serving (optional)

In a large, lidded skillet or pan, heat the oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until it softens and just starts to brown, 8 to 10 minutes.

Add the garlic and cook until fragrant, 1 to 2 minutes. Add the rice and stir to coat it in the oil.

Add the coconut milk, then half-fill the empty can with water and add it to the pan. Add the salt and sugar, bring to a boil, then reduce the heat to low so the mixture is at a simmer and cover the pan. Cook for 10 or until rice is tender.

While the rice is cooking, in a small pan over high heat, combine the water, sugar, salt and crushed red pepper and bring to a boil. Lower the heat to medium and simmer the sauce until slightly reduced and syrupy, about 5 minutes, then remove from the heat.

Place the cilantro in a food processor and pulse to chop. Gradually pour in the syrup and pulse the cilantro until very finely chopped, and the sauce is combined. Taste and adjust the seasonings; the sauce should be slightly sweet, with a hint of heat. Add more crushed red pepper, sugar or salt, as needed.

Gently stir the rice and divide across 4 plates. Top with fish or other protein and drizzle the sauce over. Sprinkle with additional crushed red pepper flakes, if desired, and serve with a wedge of lime, if using.

Isan Beef Salad

1/2 cup vegetable oil
1 stalk lemongrass, tough outer leaves removed, bottom four inches only, sliced as thinly as possible into rounds
Kosher salt
2 flat iron, flank, skirt, or hanger steaks, about 12 ounces total (see note)
Ground white or black pepper
3 medium cloves garlic
2 teaspoons Thai red pepper flakes (more or less to taste, see note)
1 small green thai chili or 1/2 small Serrano chili, finely chopped
1 tablespoon brown sugar (more or less to taste)
1 tablespoon fish sauce (more or less to taste)
1 tablespoon juice from 1 lime (more or less to taste)
1 pint cherry tomatoes, sliced in half lengthwise
1/2 small red onion, thinly sliced
1 cup roughly chopped fresh mint leaves
1 cup roughly chopped fresh basil leaves

Combine vegetable oil and lemongrass in a small skillet and place over medium heat. Cook, stirring frequently, until lemongrass is golden brown and crisp, about 6 minutes. Strain through a fine mesh strainer set in a small saucepan. Transfer crisp lemongrass to a paper towel-lined plate and season with salt. Set aside.

Season steak generously with salt and pepper. Transfer 2 teaspoons of reserved lemongrass oil to a large cast iron or stainless steel skillet (reserve remaining lemongrass oil for another use or discard, see note). Heat over high heat until lightly smoking. Cook steak, turning frequently, until well browned and an instant read thermometer inserted into the center registers 125°F for medium, 3 to 8 minutes total depending on thickness. Transfer steak to a cutting board, set aside, and proceed to step 4.

Alternatively, to finish on a grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Season steak generously with salt and pepper. Place steak directly on hot side of grill and cook, turning frequently, until well browned and an instant read thermometer inserted into the center registers 125°F for medium, 3 to 8 minutes total depending on thickness. Transfer steak to a cutting board and set aside.

Combine garlic, pepper flakes, and Thai chilies in a mortar and pestle and pound into a fine paste (see note). Add sugar, fish sauce, and lime juice, and pound until the sugar is dissolved. Taste dressing and add more sugar, fish sauce, lime juice, or pepper flakes to taste. It should be strongly spicy, sweet, salty, and acidic.

Thinly slice steak against the grain and transfer to a large bowl along with any juices that have accumulated on the cutting board. Add fried lemongrass, tomatoes, onion, mint, basil, and dressing. Toss to combine. Serve immediately.

Thai Beef Salad (Yam Neua)

1 large shallot, sliced into very thin rings (about 1/3 cup)
3 tablespoons lime juice from 2 limes
4 teaspoons packed brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 1/2 pounds skirt steak, trimmed and cut into 2 to 3 pieces
3 tablespoons fish sauce
1 teaspoon red pepper flakes
1 1/2 cups (about 7 ounces) red or yellow cherry tomatoes, halved
1/2 cup coarsely chopped fresh cilantro, plus cilantro sprigs for garnish (optional)
1/2 cup coarsely chopped fresh mint

In a large bowl, combine the shallots and lime juice and let sit for 10 minutes, stirring occasionally. In a small bowl, combine 2 teaspoons of sugar, the salt, and white pepper. Pat the steak dry with paper towels, then rub all over with the sugar-salt mixture.

Prepare a grill for very high heat. For a charcoal grill, spread a full chimney of hot coals evenly over half of the grill bed. For a gas grill, set all burners to an even, high flame. Heat the grill until hot, about 5 minutes, then clean and oil the cooking grate. Grill the steak (directly over the coals, if using a charcoal grill) until charred all over and cooked to desired doneness, 2 to 4 minutes per side for medium-rare (depending on the thickness of the steak). Transfer the steak to a carving board and let rest for 10 minutes.

Meanwhile, add the fish sauce, pepper flakes, and remaining 2 teaspoons of sugar to the shallot-lime juice mixture and stir until the sugar has dissolved. Thinly slice the steak against the grain, then transfer to the bowl along with any accumulated juices. Add the tomatoes, cilantro, and mint and fold to combine. Transfer to a platter, garnish with cilantro sprigs, if desired, and serve.