Cantonese Beef Stew with Bean Curd

2 tablespoons oil
1/2 small onion cut into small pieces
2 cloves garlic
250 g beef cut into small cubes
1/2 cup water
6 mini carrots
2 sticks dry beancurd sticks soak in warm water for 30 minutes, cut into pieces
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
3 dashes white pepper

Heat up a claypot with the oil and add the onion and garlic, stir-fry until aromatic.

Add the beef into the claypot, followed by the carrot and beancurd sticks.

Add the water and all the seasonings, stir to combine well.
Cover the claypot, turn the heat to low, simmer and cook until the beef becomes tender.

Serve hot with steamed white rice

Beef Mussaman Curry

1 1/2 pounds cubed chuck beef or stewing beef
3 tablespoons Massaman curry paste
10 green cardamom seeds
2 cinnamon sticks
3 star anise
8 small shallot onions peeled
2 small cans 5.6 fl oz coconut milk
1 cup water
2 1/2 tablespoons fish sauce or to taste
1 medium-sized potato peeled and cut into chunks
1/2 tablespoon tamarind paste
2 tablespoons palm sugar or brown sugar
4 tablespoons unsalted roasted peanuts
2 tablespoons cooking oil
A handful of fresh Thai basil leaves

Coat beef in 1 tablespoon of oil and massaman curry paste. Stir well and set aside.

In a large pot, heat remaining oil over medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.

Add the beef and brown for 1-2 minutes. Stir to mix well with the spices.

Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 hour.

Add the remaining can of coconut milk, potatoes, peanuts and half the basil leaves. Stir well. Taste and add a little more fish sauce if necessary.

Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.

Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice and remaining basil. Stir well and serve the curry with steamed rice.

Bulgogi Beef Wraps

12 oz thinly sliced sirloin
1 tablespoon vegetable oil
1/4 small onion thinly sliced
2 cloves garlic finely minced
1 1/2 tablespoons soy sauce
1 tablespoon sugar
3 dashes chili powder
3 dashes coarsely ground black pepper
1 tablespoon chopped scallion
White sesame for garnishing
Kimchi sliced, for garnishing, optional
1 head butter lettuce

Marinate the sirloin with garlic, soy sauce, sugar, chili, and pepper. Stir to mix well. Set aside for 15 minutes to marinate.

Heat up a skillet with the vegetable oil. Add the onion and saute for about 10 seconds.

Add the sliced sirloin. Stir and cook until the meat is cooked. Top with the scallion and white sesame. Transfer out to a serving platter.

Tear off the leaves from the lettuce. To assemble the Bulgogi Lettuce Wraps, add 1 tablespoon of the Bulgogi onto the center of the lettuce leaf, then top with the sliced kimchi, if using. Serve immediately.

Recipe Notes: For authentic Bulgogi, you will need 1/2 cup of pear juice and 1 teaspoon of Sesame Oil to marinate the meat.

Beef with Nam Prik Pao and Lime Leaves

10 oz 330 g beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices
1/2 teaspoon all-purpose cornstarch
1/4 teaspoon white pepper
1 teaspoon + 2 tablespoons high-heat cooking oil divided
1 teaspoon soy sauce
1 garlic clove minced
1 small shallot ?nely sliced
1 fresh hot red or green chili preferably Thai (deseeded if you prefer less heat), ?nely sliced
1 small red bell pepper thinly sliced
1 tablespoon freshly squeezed lime juice
1 tablespoon fish sauce nam pla
1 tablespoon Roasted Red Chili Paste or store-bought(nam pla, optional)
2 kaf?r lime leaves cut into thin strips (optional)
2 teaspoons palm or brown sugar
3/4 cup 15 g fresh Thai or Italian basil leaves

Roasted Red Chili Paste (Nam Prik Pao) Recipe
4 tablespoons high-heat cooking oil , divided
6 garlic cloves minced
6 tablespoons ?nely chopped shallots
1 tablespoon ground red pepper cayenne
4 teaspoons fermented shrimp paste
2 tablespoons fish sauce nam pla
3 tablespoons palm or brown sugar
1 tablespoon freshly squeezed lime juice
1 teaspoon tamarind concentrate
1 tablespoon water

Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.

Heat 1/2 of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it’s brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.

Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute. Add the reserved beef, lime juice, ?sh sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.

Roasted Red Chili Paste (Nam Prik Pao) Recipe

Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan.
Combine the ground red pepper, shrimp paste, ?sh sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.

Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.

Black Pepper Beef

8 oz 250 g beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic minced
One 1 in 2.5 cm piece fresh ginger, peeled and sliced
1/2 small green bell pepper deseeded and cut into pieces
1/2 small red bell pepper deseeded and cut into pieces
1/2 onion cut into strips
1 teaspoon freshly ground black pepper
Salt to taste

Marinade:
1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoons soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon sugar

Marinate the beef with all the Marinade ingredients, about 15 minutes.

Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.

Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

Ginger Scallion Beef

8 oz beef flap meat beef tenderloin or beef flank steak, sliced
2 tablespoons oil
1- inch ginger peeled and thinly shredded
3 stalks scallions cut into 2-inch lengths
1 teaspoon cornstarch

Sauce:
1 tablespoon oyster sauce
1 teaspoon Maggi seasoning
1 teaspoon sesame oil
4 tablespoons water
1 teaspoon cornstarch
1/2 tablespoons dry Sherry or Shaoxing wine optional
1 teaspoon sugar
1/2 teaspoon salt
3 dash white pepper powder

Marinate sliced beef with the cornstarch for 10 minutes.

Combine all the Sauce ingredients, mix well and set aside.

In a wok, heat up the oil until very high heat, stir-fry shredded ginger until fragrant. Toss in beef slices and continue to stir-fry for a few minutes, or until beef is cooked.

Add in the Sauce and stir-fry a couple of times or until the sauce thickens. All scallions, stir dish out and serve with steamed rice.

Mongolian Beef

2 tablespoons oil
12 oz beef tenderloin thinly sliced
2 cloves garlic minced
1 inch peeled ginger thinly sliced
2 stalks scallions cut into 2-inch strips

Marinade:
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon Chinese rice wine or Shaoxing wine

Sauce:
2 teaspoons oyster sauce
1 tablespoon soy sauce
1/2 teaspoon dark soy sauce
3 dashes ground white pepper
1/4 teaspoon sesame oil
1 tablespoon sugar or to taste
Salt to taste

Marinate the beef slices with the Marinade for 30 minutes.

Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic.

Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the scallions. Do a few quick stirs. dish out and serve hot.

Sesame Beef

1 1/2 tablespoon sesame oil
2 cloves garlic minced
8 oz flank steak sliced
1/4 red bell pepper sliced
1/4 teaspoon red chili flakes or more to taste
1 tablespoon soy sauce
1 teaspoon dark brown sugar
1/3 cup water
2 stalks green onion cut into 2-inch length
White sesame seeds for garnishing

Marinade:
1 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon dark soy sauce optional

Marinade the beef with all the Marinade ingredients. Set aside for 10 minutes.

Heat up a wok or skillet over high heat. Add the sesame oil, swirl to coat. Add the garlic and stir-fry until aromatic or when they turn light brown.

Add the beef and stir continuously, for 1 minute.

Add the red bell pepper, chili flakes, soy sauce, dark brown sugar, and water. Cook until the sauce slightly thickened, about 1 minute.

Add the scallion, do a few quick stirs, dish out, top with sesame seeds and serve immediately.

Scallion Beef

Ingredients:
10 oz beef tenderloin thinly sliced
2 1/2 tablespoons cooking oil
3 stalks scallion cut into 2-inch strips
1/2 onion sliced
3 cloves garlic thinly sliced

Marinade:
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry

Sauce:
2 teaspoons oyster sauce
2 tablespoons soy sauce
1/4 teaspoon dark soy sauce
3 dashes white pepper powder
1/4 teaspoon sesame oil
1 tablespoon sugar or to taste
Salt to taste

Marinate the beef slices with all the ingredients in Marinade for 10 minutes.

Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside. Drain the bloody water from the beef.

Heat up the remaining oil and stir-fry the garlic and onion until aromatic. Add the beef back into the wok and do a few quick stirs before adding the Sauce. Continue to stir-fry until the beef slices are completely cooked, then add the scallions into the wok. Do a few quick stirs, add salt and more sugar to taste, dish out and serve hot with steamed rice.

Stir-Fried Beef and Asparagus

8 oz beef cut into thin strips
2 tablespoons oil
1 clove garlic minced
6 oz asparagus cut into long strips
One small red bell pepper cut into long strips

Marinade:
1/2 teaspoon sugar
1 teaspoon cornstarch
3 heavy dashes ground black pepper
1 teaspoon fish sauce or oyster sauce
2 tablespoons water
1 tablespoon soy sauce
Sauce:
1 tablespoon oyster sauce
1 tablespoon black/dark soy sauce for coloring purpose
1 teaspoon sugar
2 teaspoons Shaoxing wine
2 tablespoons cornstarch
1/2 cup water
Pinch of salt

Marinate the beef with all ingredients in the Marinade, for 15 minutes.

Combine all the ingredients in the Sauce, stir and mix well, set aside.

Heat up a wok and add 1 tablespoon oil. When the oil is fully heated, add the beef and do a few quick stirs, until the surface turns opaque and slightly charred. Transfer out and set aside.

Clean the wok and add the remaining 1 tablespoon of oil. When the oil is fully heated, add the garlic and stir-fry until aromatic. Add the asparagus stir a few times before adding the beef back into the wok.

Add the Sauce and stir to combine well. Stir in the bell pepper and dish out to serve

Daging Masak Kicap (Malaysian Soy Sauce Beef)

8 oz beef flap meat cut into pieces
2 shallots sliced thinly (or 1/4 onion, sliced)
2 tablespoons oil
3 tablespoons kicap/kecap manis sweet soy sauce
1 1/2 teaspoon soy sauce or to taste

Rinse the beef with water and cut it across the grain into pieces. Pat dry and set aside.

Heat up a wok with the oil. When the oil is heated, add the shallots and stir fry until aromatic or when the shallots turn light brown. Add the beef into the wok and stir for a few times. Add the sweet soy sauce and soy sauce and stir to blend well with the beef. Cook for a few minutes or until the beef is cooked through. Dish out and serve immediately.

Recipe Notes
You can add a few bird’s-eye chilies or some cut red chilies if you want it spicy. You can also add a lemongrass (white-part only, pounded) to make it extra aromatic.

Stir-Fried Nian Gao Rice Cakes

INGREDIENTS:
1 lb Chinese or Korean Rice Cake 450 gr
2 Tbsp cooking oil divided
3 cloves garlic finely chopped or grated
8 oz boneless chicken thighs/breast 250 gr, cut into thin strips (see notes)
5 oz Napa Cabbage 150 gr, cut into large chunks or shred
3.5 oz baby bok choy 100 gr
1/4 cup chicken broth

MARINADE FOR MEAT:
1 tsp soy sauce
1 tsp oyster sauce
1/4 tsp sugar
1 tsp cornstarch

SEASONINGS:
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp shaoxing wine
1/2 tsp sugar

GARNISH:
2 stalks green onion finely chopped

PREPARE THE RICE CAKES:
If you get the refrigerated rice cakes or dried rice cakes, soak them in the water for at least 2 hours (overnight for dried rice cakes). If you use frozen ones, thaw in the refrigerator and then soak.

Drain off the soaking water and the rice cakes are ready to be used.

MARINATE THE MEAT:
Place the chicken or meat of your choice in a mixing bowl along with the marinade ingredients and marinade for 30 minutes or overnight in the refrigerator.

COOKING:
Preheat a large skillet or wok over high heat. Add 1 Tbsp cooking oil and swirl to cover the base of the skillet or wok. Add chicken and stir fry until the chicken pieces turn opaque and cook through. Dish out the cooked chicken.

Wipe the wok clean if necessary. Bring the skillet/wok back to high heat. Add another 1 Tbsp of cooking oil. Add garlic and stir fry for about 20 seconds. Add the napa cabbage and stir fry for about 2-3 minutes. Add bok choy and stir fry another minute.

Add rice cakes, seasonings, and broth. Give them a quick stir. Cover with a lid and cook for about 3 minutes or until the rice cakes soften.

Uncover the lid and give it a good stir to mix everything. Add the chicken back into the skillet/wok and give it a stir. Have a taste and add more soy sauce as needed.

Garnish with chopped green onion and serve warm.

Notes: This recipe uses plain nian gao log that is cut into slices. They don’t have any taste on its own and are meant for stir-fries or “noodle” soup. They are similar to the Korean Tteokguk rice cakes. Both made with sticky rice flour. (The Korean version is usually available at Wegmans in the refrigerator section.) Notice that they are labeled as “Rice Cake”, but actually they are made with both sticky/glutinous rice and regular rice flour (though more of the glutinous rice flour in composition). Once refrigerated, the rice cakes loose their elasticity completely. They will have turned hard like a rock. Soak in water for at least 2 hours or you can soak overnight. If you get the frozen version, thaw first and then soak. There is also a dried version, which also requires soaking overnight in the water.

You can use any protein of your choice like ground meat, or slices of beef or pork loin. This dish is also perfect to use any leftover turkey or rotisserie chicken. You can also opt for meatless protein like using extra-firm tofu slices.

Bo Luc Lac (Shaking Beef)

INGREDIENTS:
1 lb of beef sirloin cut into 1-inch cubes
8 cloves garlic peeled and finely minced
1 Tbsp fish sauce
1 Tbsp soy sauce
2 tsp dark soy sauce
1 Tbsp sugar
Pinch of salt
3 Tbsp of cooking oil
Salad:
1 red onion peeled and thinly sliced
1 red chili -optional seeded and finely chopped
1 1/2 tsp white vinegar
1 1/2 tsp cooking oil
1/2 tsp of sugar
Pinch of salt and freshly ground black pepper
1 small bunch of watercress, baby spinach, or arugula

INSTRUCTIONS:
Place the beef in a mixing bowl. Add in the minced garlic, fish sauce, soy sauce, dark soy sauce, sugar, and salt and let it marinade for about 30 minutes in the refrigerator.

While waiting for the beef to marinade, prepare the salad. Toss the sliced onions and chili (if using) with vinegar.

In another bowl, mix the sugar, salt, and pepper and stir to mix everything. Just before serving, toss in the vegetables along with the soy sauce mixture and toss to mix everything.

Preheat the wok or skillet over very high heat. Add in oil. Tip in the beef in single layer and let it sear for a minute undisturbed to create that nice brown. Do this in batches if necessary. Shake the wok or skillet to flip the beef over if you can (or flip it over with spatula) and let is sear for another 30 seconds. Then shake the wok or skillet again if you can and let cook until they are about medium rare or to the doneness you like. (I like medium rare.)

Toss the salad with the sauce and onion you prepared earlier. Place on serving platter. Arrange the beef on top of the salad and serve immediately.

Sate Padang (West Sumatra Beef Satay)

INGREDIENTS:
500 gr beef cut into cubes, brisket, flank, or sirloin tip steak
500 gr tongue
500 ml of water
6 Kaffir Lime leaves tear the leaves at the edges to release the flavor
1 stalk of lemon grass smashed with the back of cleaver to bruise to release the flavor
1 inch fresh galangal bruised
1 inch fresh ginger bruised
50 gr of rice flour mix with some water
Salt to taste
Bamboo skewers Soak in a water for 20-30 minutes so it won’t burn when you grill your sate

GROUND SPICES:
5-6 red ancho chili or you can use fresh long red chili
2 tsp of roasted coriander seeds/ketumbar
1 tsp of fennel seeds
5 garlic cloves peeled
5 shallots
2 inch of turmeric root
1 tsp salt

Parboil the tongue for about 15 minutes and then scrap the whitish stuff off the tongue and cut into cubes.
Place the meat and tongue in a large pot and marinade with the ground spices for 30 minutes.

Pour in the water and add the kaffir lime leaves, lemon grass, galangal, and ginger. Bring to a boil and then lower the heat to let them cook for 30 minutes. Remove the meat from the broth. Discard all the spices and herbs. Strain the broth. Have a taste and season the broth with salt to your taste.

Thread meat and tongue pieces onto the bamboo skewers, about 3-4 pieces of meat + tongue for each skewer. Get your grill ready and brush the sate with some oil on both sides and grill until they are slightly browned but not too long so the meat won’t toughen and dried up too much.

Bring the broth back to boil. Stir the rice flour mixture again before pouring into the stock to thicken up the stock (this is important step or you will end up with lumps). Continue to stir vigorously after that until it is thick and smooth. Immediately pour the sauce over the sate and rice cakes (if using).

Sprinkle with fried shallots crisps. It is best to serve while it’s pipping hot. I served with some pork skins to scoop up that delicious sauce.

Rice Noodles with Chili Bean Sauce

300 gr fresh/refrigerated flat rice noodles or dried flat rice noodles
2 Tbsp cooking oil
2 cups snap peas trim both ends

AROMATICS:
1- inch knob of ginger peeled and finely minced
1 medium onion peeled, quartered and separate

SEASONINGS:
2 Tbsp chili bean sauce (dou ban jiang) or more, adjust the amount of other seasoning
2 Tbsp soy sauce
1 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 tsp sugar

PREPARE THE NOODLE AND SEASONINGS:
If using dried rice noodles, soak in water for at least 2 hours. If you are using refrigerated sheets of rice noodles, they come in one large sheet or pre-cut. Microwave them for about 1 minute and then cut (if you need to) and then separate and loosen the noodle.

Mix all the ingredients for seasonings in a bowl and set aside.

Preheat your wok or skillet until very hot. You should see some smoke started to rise. Add in 2 Tbsp of the cooking oil. Add the aromatics and stir fry for about 30 seconds. Push them to the side and then crack in two eggs. Let them cook until the bottom started to settle and then scramble the yolk and break the eggs into large chunks and continue to stir fry for few seconds.

Add sugar snap peas and stir fry for about 3-4 minutes until they are soft but still have some crunch.

Add the rice noodles along with the seasonings. Stir to mix everything. The amount of seasonings may vary according to your taste buds. You may need to add more soy sauce to your taste. Stir to mix everything. The noodles will start to soften. It may take longer if you use dry noodles. Have a final taste and add more seasonings as needed. Dish out and serve immediately.

Notes: You can use other greens like brocollini, broccoli, bok choy, yu choy, mung bean sprouts.

You can also add in slices of beef, chicken, pork, or even seafood. Just remember to cook the seafood or meat first and then dish out to preven overcooking.

Beef Chow Fun

INGREDIENTS:
1 lb flat rice noodles fresh or dried (1/2 lb if dried)
6 oz beef sirloin (freeze in the freezer for about 15 minute and cut very thinly)
2 Tbsp cooking oil
6 oz beansprouts

AROMATICS:
4 stalks green onion
1 inch fresh ginger

SAUCE:
1 Tbsp oyster sauce
2 Tbsp soy sauce
2 Tbsp dark soy sauce
1 tsp fine sugar
1/4 tsp white pepper powder

MARINADE:
2 tsp soy sauce
1 tsp dark soy sauce
1 tsp corn starch

PREPARE BEEF AND RICE NOODLES:
Put the sirloin in the freezer for 15 minutes before cutting. Make sure you cut the meat across the grain so you get a tender meat. Put all ingredients for marinating the beef and let it marinade for 30 minutes while you are preparing other things.

If using dried rice noodles, soak in water for at least 2 hours. If you are using fresh sheets of rice noodles, they come in one large sheet or pre-cut. If you are using one large sheet, cut into 1-2 inch wide.

PREPARE AROMATICS:
Separate the white and green parts of the green onions. Cut into a 3-inch length. Halve the white part of the onion. Set aside.

Peel and finely chop the ginger.

PREPARE SEASONINGS:
Place all the ingredients for seasonings in a bowl and stir to mix. Set aside.

COOKING:
Preheat the skillet/wok over high heat until really hot. You can start seeing smoke rising from the wok. Add in about 2 Tbsp of oil, swirl it quickly to cover the base and add the beef slices. Don’t stir and let them cook for about 1 minute and then a quick stir to separate them and dish out and set aside. Do not overcook the beef.

Scrap any crust off the skillet/wok, if any. Heat the skillet back until it’s stonking hot and smoking again, add another 1 Tbsp of oil (if needed) and add the ginger and white part of green onions, stir fry for about 30 seconds. Add the rice noodles, spreading it across the skillet/work and stir fry quickly for about 20-30 seconds, it might be longer for dried noodles. The noodles will continue to get soften. Don’t over stir the noodles or they will break apart and turn choppy. Pour in the seasonings and give it a stir and cook for another 30 seconds.

Add the beef slices back and stir fry again for another 10 seconds. Add the bean sprouts and green part of green onions. Stir to mix briefly. Stir to mix everything. Dish out into a serving platter and serve immediately.

Kwe Tiau Radna (Thai Rice Noodles with Sauce)

2 lbs fresh rice noodle or Fresh noodle Sheets or 1 lb of wide dried rice noodles
1/4 cup peanut or vegetable oil
2 to 3 Tbsp minced garlic
Scant 1/2 lb boneless pork butt or shoulder , thinly sliced across the grain into 1-by 1/2-inch pieces (or substitute lean beef or boneless chicken, sliced similarly)
1 tsp sugar
1 lb of Chinese broccoli (Gai Lan), cut lengthwise into 1/4-inch wide spears and well washed (3 to 4 cups loosely packed)
1 Tbsp fermented soybean paste (dao jiao/dao jio), mashed until smooth
1 Tbsp soy sauce
1 1/2 Tbsp fish sauce
1 1/2 Tbsp rice or cider vinegar
1 1/4 cups mild chicken , beef, or pork borth or water
1 Tbsp cornstarch , dissolved in 3 Tbsp water
Generous grinding of white or black pepper

CHILI VINEGAR SAUCE (1/2 CUP):
1/2 cup rice vinegar
2 to 3 Tbsp sugar
1/2 mild chile (such as Cubanelle, Hungarian wax, or banana chile), I used 10-15 bird’s eye chiles, sliced into rings)

If using fresh rice noodles, rinse under warm running water. Stack the sheets, if using, slice into 3/4-inch-wide noodles, and separate gently with your fingers; set aside. If using dried rice noodles, soaking warm water for 30 minutes to soften, then drain and set aside.

Place all the other ingredients by your counter top near the stove. Have a platter and 3 or 4 dinner plates (one per person) nearby.

Heat a large work over high heat. Pour in 1 1/2 Tbsp of the oil and swirl to coat the wok. When very hot, toss in approximately half the noodles and stir-fry gently for about 2 minutes, pressing them against the hot pan, then turn out onto the platter and repeat with the remaining noodles, using only 1 Tbsp oil. Divide the noodles among the four dinner plates.

Wipe out the wok, then place back over high heat. Add the remaining 1 1/2 Tbsp oil and, when it is hot, toss in the garlic. Stir-fry briefly until starting to turn golden, about 20 seconds, then add the pork slices and a generous pinch of the sugar. Stir-fry for about 1 minutes, or until all the meat has changed color. Toss in the sliced greens and stir-fry, pressing the vegetables against the hot sides of the wok, until they turn bright green, about 1 1/2 minutes or more (depending on the size of your wok).

Add the soybean paste, soy sauce, fish sauce, vinegar, and the remaining scant teaspoon sugar and stir-fry to mix, then add the broth or water and the cornstarch mixture. Stir to mix, then cover for 30 seconds to a minute, until the liquid comes to a boil. Remove the cover and simmer, stirring carefully from time to time, for another 2 minutes, or until the liquid has thickened a little and the greens are tender.

Use your spatula or a ladle to distribute the meat, greens, and gravy over the noodles. Grind pepper over generously and serve hot, with a bowl or cruet of the chile-vinegar sauce.

Put the vinegar in a small bowl and stir in the sugar until it is completely dissolved. Add the chile rings. Serve with a small spoon so guests can spoon a little onto their noodles. Store in a sealed container in the refrigerator, this will keep for 4 to 5 days.

Pressure Cooker Beef Khao Soi (Chiang Mai Beef Curry Noodles)

2 lbs boneless beef shank cut into 2-inch chunks
1 lb Chinese flat egg noodles reserve about a handful of it to make crispy egg noodles

RED CURRY BROTH:
1 Tbsp Madras curry powder
2 tsp turmeric powder
1/3 cup Red Curry Paste less if you don’t want it too spicy
2 cups water
2 cups canned coconut milk

SEASONINGS:
3 Tbsp fish sauce
1 tsp salt
2 Tbsp coconut sugar
TOPPINGS:
2 hard-boiled eggs halved
Crispy egg noodles
3 cups fresh mung bean sprouts briefly blanch in boiling water

CONDIMENTS:
Limes quartered
Fresh basil and mint leaves

PRESSURE COOK WITH INSTANT POT (CAN BE PREPARED THE DAY BEFORE YOU PLAN TO SERVE):

Place the beef pieces along with the ingredients for red curry broth and seasonings in the inner pot of instant pot. Add water and stir to mix everything. Cover the lid. Turn the steam release valve to seal. Press “pressure cooker” and then “high pressure”. Set timer to 40 minutes.

When the timer is done, wait 5 minutes and then release all the pressure. Unlock the lid. You can prepare ahead up to this point if you make it the day before. Don’t stir in the coconut milk yet until the day you plan to serve.

Keep in the refrigerator. The next day, you can heat it up, turn off the heat and stir in the coconut milk. Have a taste and add more fish sauce and/or sugar if needed. It should be savory, spicy, with a hint of sweetness.

MAKING CRISPY EGG NOODLES:
Meanwhile, make the optional crispy noodles: place a plate lined with several layers of paper towels by your stove. Place a large wok or heavy pot over high heat and add about 1 cup of oil, or 1/2 inch oil. When the oil is hot, drop in a strand of uncooked egg noodles to test the temperature. It should sizzle slightly as it falls to the bottom, then immediately puff and rise to the surface; adjust the heat slightly, if necessary

Toss a handful (about 1 cup) of noodles into the oil and watch as they puff up. Use a spatula or long tongs to turn them over and expose all of them to the hot oil. They will crisp up very quickly, in less than 1 minute. Lift the crisped noodles out of the oil and place on the paper towel-lined plate.

COOK THE EGG NOODLES:
To serve, bring a large pot of water to a vigorous boil over high heat. Drop in the remaining noodles, bring back to a boil, and cook until tender but not mushy, according to direction. Drain well and rinse in fresh water to get rid of extra starch and stop the cooking process.

SERVING:
Divide the cooked noodles among four large bowls. Portion out the mung bean sprouts. Ladle over the broth and meat. Top with halved egg, crispy noodles, crispy shallots. Serve with the remaining condiments set out in small bowls.

Naam Tok Nuea (Isaan Grilled Beef Salad)

3 Tbsp lime juice
3 Tbsp fish sauce
1 pinch of sugar
1 tsp chili powder
5 oz (150 g) beef tenderloin
2 shallots , sliced finely lengthwise
1 spring onion , sliced finely in rings
1 stalk of lemongrass , hard bottom end cut off, outer leaves removed, white part sliced very finely in rings (optional)
1 handful of mint leaves
Toasted sticky rice/sweet rice/glutinous rice

Preheat a small to medium skillet on high heat without any oil. Once hot, put in one handful of sticky rice and use a wooden spoon to move it around and let it toast until golden brown.
You can even smell the nuttiness. Set aside to let it cool down a little bit. Put the toasted rice into a food processor and process into fine powder and let it cool and store in an air-tight container. You can do this a night before if you prefer.

Mix the lime juice with fish sauce, sugar and chili powder. Balance well; this dressing should taste spicy, sour and salty.

Grill the meat, preferably on a wood charcoal grill for that authentic flavor if you can. If not, don’t sweat it just grill it they way you normally would using outdoor grill or using grill pan. Grill it to the doneness you like.

Once you finish grilling, cover with aluminum foil and let the beef rest for a while before you slice it. Slice the beef into bite-size. Don’t waste the meat juice, save as much as you can. Combine beef and juice with shallot, spring onion, lemongrass when using, and fresh herbs. Finish with dressing and toasted rice powder.