Semur Daging (Javanese Beef Stew)

1 lb of beef for stew
4 medium-size potatoes
1/4 cup of butter
4 shallots thinly sliced
4 cloves of garlic peeled and finely chopped
1/4 tsp nutmeg powder
4 bay leaves
4 Tbsp sweet soy sauce
4 cups of water
2 large carrots peeled and cut into big chunks
2 large tomatoes quartered
Salt to taste
Cellophane noodles – optional

GARNISHES:
Fried shallot crisp
Small bunch Chinese celery leaves finely chopped
Sweet soy sauce for drizzling

Preheat oven to 375 degrees. Peel and cut the potatoes into large cubes. Soak them in warm water for about 30 minutes. Drain off the water and pat them dry. Drizzle with cooking oil and season with a bit of salt and use your hands to toss and make sure potatoes are coated with oil and salt. Place on a aluminum foil-lined baking sheet. Place the potatoes on the baking sheet and roast for about 30 minutes or until lightly golden brown and cooked through.

In a meantime, melt some butter in a pot and add in shallots, garlic, nutmeg and bay leaves. Stir fry until fragrant. Add the beef and 4 Tbsp of sweet soy sauce to the pot and let them brown a little bit for about 10 minutes. Pour in the water and bring to a boil and lower the heat and slowly simmer for about 1 hour until the meat is tender. Add in the carrots and tomatoes after 30 minutes of cooking and add the fried potatoes in 10 minutes before the end of cooking. Gently stir everything to mix. Have a taste and season with salt if needed. It should be slightly sweet from the sweet soy sauce.

WHEN READY TO SERVE:
If using cellophane noodles, blanch the cellophane noodles in boiling water, it just take few seconds to soften. Portion into individual bowl and portion out the beef and potatoes over each bowl. Laddle the hot broth over the noodles. Garnish with fried shallot crisp and celery leaves. Drizzle with some kecap manis and you are good to go. Or just serve this with rice on the side.

Traditionally, this dish used deep-fried potatoes. You can deep fry the potatoes or just add the potatoes and carrots in 30 minutes before end of cooking time. Roasting or deep-frying the potatoes first sure makes it taste even better.

Zha Jiang Mian (Noodles in Bean Sauce)

1 lb dried/fresh Asian wheat noodles or fresh udon noodles
3 Tbsp cooking oil
1/4 cup finely chopped garlic
1 Tbsp finely chopped fresh ginger
4 Tbsp black bean sauce
1 small onion finely chopped
1 lb ground pork/beef/chicken
1/2 cup shaoxing rice wine/ dry sherry
1 cup chicken stock
Salt and freshly ground pepper to taste
1 Tbsp of corn starch mix with 2 Tbsp of water
1 cucumber peeled, seeded and julienned
2 stalks green onion finely chopped
chili oil (optional)

Cook the noodles according to the instruction on the package and rinse with cold water and set aside.

Preheat a wok or skillet. Add in oil, garlic, ginger, black bean sauce, onion and saute for 5 minutes.

Add the ground meat and cook for 6 minutes and then add in the wine and stock. Bring it back to a boil and have a taste. Add more salt and pepper to your taste. Give the corn starch solution a stir and pour it in and the sauce will thicken slightly.

Ladle the sauce over noodles, top with cucumber and chopped green onion. Drizzle some chili oil for a bit of heat. Serve immediately.

Spicy, Tangy Noodles

1 lb of spaghetti/linguine/angel hair/rice noodles/egg noodles/ramen noodles/udon noodles

SAUCE:
1 Tbsp of sesame oil/garlic oil/truffle oil
2 Tbsp of store-bought red chili paste/black bean chili paste or more if you like it really spicy
4 Tbsp of Chinese black vinegar available at Asian grocery store
3 Tbsp of soy sauce/tamari or more to your taste

GARNISHES:
Fresh cilantro leaves for garnish
1 stalk of fresh green onions finely chopped
Fried shallots crips available at Asian grocery store

IF YOU WANT TO TURN THIS INTO A COMPLETE MEAL (USE ONE OR MORE OF THE FOLLOWING):
Soft-boiled/hard-boiled eggs
Pan-fried firm tofu cubes
Leftover rotisserie chicken
Grilled chicken/meat/seafood shrimp or crab meat lumps
Grilled/steamed veggies asparagus, broccoli, bok choy, etc

Cook the noodle as directed on the package. While the noodle is cooking, In a large mixing bowl, prepare the sauce by mixing all the ingredients. Stir to mix everything. Add in the cooked noodles (pan-fried tofu cubes, leftover rotisserie chicken or other protein of your choice if using) and tossed to make sure the sauce is coating the noodles. Have a taste to see if you like it. Add more soy sauce, or more chili paste if you prefer. It should be savory, spicy, and tangy. Garnish with some fresh cilantro leaves. Serve warm, cold or at room temperature.

Nasi Goreng

4 large eggs
2 Tbsp butter or margarine
1 tsp shrimp paste (optional)
3 shallots peeled and thinly sliced
4 cups cooked white rice it has to be at least room temperature or cold is fine too
2 cups leftover cooked meat shredded or diced
3 Tbsp Indonesian sweet soy sauce/ kecap manis
1 Tbsp soy sauce or more to taste
3 -4 Thai chili (optional)
1/2 cup green peas thawed if frozen
Salt to taste

SERVE WITH:
Fresh cucumber slices
Fresh tomato slices
Prawn/ Shrimp crackers
Crispy fried shallots / bawang goreng
2 stalks green onions finely chopped
Sambal kecap pedas (optional)

Make the fried eggs to your preference.
Preheat a wok or large pan. Melt the butter. Add shrimp paste (if using) and stir fry for about 1 minute.

Add shallots and stir fry for 3 minutes.

Add meat and chili (if using). Stir to mix everything.

Add the rice, kecap manis and soy sauce, continue to stir until all the rice grains pick up the brownish color from the kecap manis. Have a taste and season with a bit of salt to your taste if needed.

Garnish with the chopped green onion, sprinkle with crispy shallots / bawang goreng. Top with fried eggs. Put few slices of cucumber and tomatoes and some prawn crackers. Serve immediately.

Pressure Cooker Beef Rendang Padang (Indonesian Rendang)

INGREDIENTS:
3 lbs beef shank/chuck/rump see notes – cut into large chunks
150 gr unsweetened grated coconut
3 Tbsp coconut oil or regular cooking oil
500 ml coconut cream
1 Tbsp Tamarind paste mix with 2 Tbsp of water
2 large potatoes peeled and quartered

INGREDIENTS TO GRIND INTO PASTE:
5 cloves garlic peeled
5 shallots peeled
200 gr cayenne peppers
1/2 inch ginger root peeled
1- inch turmeric root peeled, or about 3 tsp ground turmeric powder
1 1/2 inches galangal root peeled, or 4 tsp of galangal powder
1/4 stalk fresh lemon grass

OTHER HERBS AND SPICES:
2 star anise
1/4 tsp ground cardamom
1/4 tsp ground cloves
1 tsp nutmeg powder
6 fresh kaffir lime leaves tear each leaf a bit to release flavor
4 fresh bay leaves

SEASONINGS:
1 tsp Salt
1 Tbsp coconut sugar of use brown sugar

ROAST THE GRATED UNSWEETENED COCONUT:
Toast the unsweetened grated coconut on a dry pan until it is golden brown and aromatic. Remove from the heat.

GRIND THE INGREDIENTS:
Use the “fat” part of the lemongrass and slice into rings. Place the rest of the ingredients to grind in a food processor and ground into a coarse paste.

COOK THE POTATOES (IF YOU CHOOSE TO INCLUDE POTATOES):
Peel and cut the potato into quarters. You can deep fry the potato or like what I did, I pat the potatoes dry and then toss with a bit of oil and cook in the air fryer at 350F for 15-20 minutes until golden brown and cooked through.

PRESSURE COOK THE BEEF FIRST:
Press saute on instant pot. When it’s hot, add coconut oil/cooking oil. Add the ground spices and stir fry until really fragrant, about 5 minutes. Add the rest of the herbs and spices. Use a wooden spatula to scrape the bottom of the pot if necessary.

Turn off the saute mode. Make sure nothing gets stuck at the bottom of the pot and you scrape with a wooden spatula if necessary. Add the meat, tamarind paste, seasonings and coconut cream (make sure it’s coconut cream and not coconut milk). Give it a stir. Cover the lid. Turn the steam release handle to SEAL. Press pressure cooker and high pressure. Set the timer for 30 minutes.

Once the timer is up, do a quick release by turning the steam release handle to venting. I usually loosely cover a cloth on top of the pressure valve so when the steam shoots out, it won’t be as “forceful”. Once the valve collapses all the way down, open the lid and remove the beef pieces onto a serving platter. Turn the saute mode on and stir in the grated coconut and continue to cook until the sauce reduces and thickened. Pour this on top of the beef pieces.

TRANSFER TO A LARGE POT:
Transfer the rest to a large pot and bring to a boil on the stove and then lower the heat to let it gently simmer until all liquid evaporated and you can see the oil separates from the coconut milk. It may take roughly about 1 hour or longer depending how much liquid is in the rendang. Be sure to scrape the bottom of the pot every now and then to prevent anything get burn during this process.

Add the fried potatoes in and stir to make sure the sauce is coating the potatoes too. Turn off the heat. The rendang tastes even better the day after.

IF YOU MAKE RENDANG ON STOVE-TOP WITHOUT PRESSURE COOKING THE BEEF FIRST:

Use a large pot that has a lid. Preheat your large pot. When it’s hot, add coconut oil/cooking oil. Add the ground spices and stir fry until really fragrant, about 5 minutes. Add the rest of the herbs and spices. Use a wooden spatula to scrape the bottom of the pot if necessary.

Add the meat, tamarind paste, seasonings, roasted grated coconut and coconut cream (make sure it’s coconut cream and not coconut milk). Give it a stir and bring to a boil then lower the heat to let it simmer. Cover with the lid and let the beef cook until they are soft and everything started to turn brownish. This may take about 1.5 to 2 hours.

You will start seeing oil separates from the coconut too. If the beef is tender, increase the heat to medium and let the rendang continue cooking until all the liquid evaporates leaving you with thick and dark brown rendang. This process may take another one hour, depending on how much liquid in your rendang.

Add the fried potatoes in there and stir to mix everything. You are done!

Pressure Cooker Burmese Beef and Potato Curry

INGREDIENTS:
2 1/2 lbs beef stew meat/shank/chuck cut into large chunks
1 lb Yukon gold potatoes cut into 2-inch pieces, or you can use little round potatoes
1/3 cup cooking oil
1 large onion diced
2 Tbsp grated ginger
4 cloves garlic finely minced
1 large tomato diced
1/2 cup water more if you cook on stove-top

SPICES:
2 Tbsp turmeric powder
1 Tbsp Madras curry powder
1 tsp cumin powder
1 large cinnamon stick
2 Tbsp paprika

HERBS:
2 bay leaves 4-5 if used dried bay leaves
Fresh cilantro leaves for garnishing

SEASONINGS:
2 tsp salt
1 tsp sugar

SERVE WITH:
1 -2 limes cut into wedges

COOKING WITH INSTANT POT PRESSURE COOKER:
Press saute on instant pot. When it says “hot”, add cooking oil to inner pot. Add onion, ginger, and garlic. Stir fry for about 3 minutes. Add tomato pieces and spices and stir fry for another 2 minutes. Add the beef pieces, bay leaves, and seasonings stir to mix everything.

Add 1/2 cup of water. 1/2 cup water may seem a little, but the meat will ooze out some liquid and not much liquid escapes when you cook with pressure cooker. Close the lid of Instant pot. Turn the steam release valve to seal. Press “pressure cooker” and then “high pressure”. Set timer to 30 minutes. When the timer is up, release pressure immediately.

Carefully unlock the lid and open. Turn off “keep warm” and turn “saute” back on. Add the potato pieces and stir to mix. Continue to cook for the next 15-20 minutes until potatoes are soft and the liquid has reduced and you see some shiny oil arise. Have a final taste and add more salt to your taste if needed.Turn off saute mode.

COOKING ON STOVE TOP:
Preheat a large pot with cooking oil. Add onion, ginger, and garlic. Stir fry for about 3 minutes. Add tomato pieces and spices and stir fry for another 2 minutes. Add the beef pieces, bay leaves, and seasonings stir to mix everything.

Pour in about 1 cup of water and bring to a boil. Lower the heat to let it gently simmer for the next 1 – 1 1/2 hours until the beef pieces are really tender. You may need to add a bit of water if the water evaporates too quickly before the beef is tender. Once the beef is tender, add the potato pieces and cook for the next 15-20 minutes. Majority of the liquid would have evaporated leaving you with some oil. Have a final taste and add more salt to your taste if needed. Turn off the heat.

SERVING:
Transfer to large serving bowl. Garnish with cilantro leaves and some lime wedges. Squeeze some lime juice before eating.

Serve with pandan rice.

Bo Kho (Vietnamese Braised Beef Stew)

FOR THE MARINADE:
2 tablespoons Vietnamese fish sauce, such as Red Boat
1 tablespoon brown sugar
2 tablespoons grated fresh ginger
2 teaspoons Chinese 5-spice powder
1/2 teaspoon black pepper

FOR THE BRAISE:
3 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
6 large shallots or 1 medium red onion, thinly sliced
1 cup chopped tomato, fresh or canned
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, tender center only
1 teaspoon kosher salt
1/2 teaspoon annatto powder (optional)
4 star anise pods
1 (2-inch) cinnamon stick, or substitute cassia bark
1 or 2 Serrano or Thai chiles, stem on, split lengthwise
1 1/2 pounds medium carrots, peeled, cut into 2-inch chunks
1/2 cup thinly sliced scallions
1 cup cilantro sprigs, for garnish
1/2 cup mint leaves, for garnish
1/2 cup small basil leaves, preferably Thai, for garnish

Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.

Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).

Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.

Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.

Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.

Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).

To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

Vietnamese Rice Noodles with Lemongrass Shrimp (or other protein)

FOR THE PICKLED VEGETABLES:
1 cup finely julienned carrot
1 cup finely julienned daikon
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon rice vinegar

FOR THE DIPPING SAUCE:
3 tablespoons light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice
3 tablespoons Vietnamese fish sauce, like Red Boat
3 garlic cloves, minced
1 tablespoon minced or grated ginger
1 medium-hot red chile pepper, such as Fresno, finely chopped
1 red or green bird chile pepper, thinly sliced, or substitute half a thinly sliced serrano pepper

FOR THE SHRIMP AND NOODLES:
1 1/2 pounds shrimp, preferably wild, peeled and deveined
2 tablespoons Vietnamese fish sauce
1 tablespoon light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, pale tender center part only
1 pound rice noodles, preferably rice vermicelli
1 or 2 small lettuce heads, with the leaves separated, rinsed and patted dry
3 cups mixed herb sprigs, such as cilantro, mint, basil, watercress and tender celery leaves
2 tablespoons vegetable oil
4 scallions, slivered
4 tablespoons crushed roasted peanuts
Handful of bean sprouts (optional)

Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.

Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)

Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.

Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.

Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.

Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.

To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.

Grilled or wok-seared pork, beef, or chicken are fine too.

Kopitiam Noodles (Kon Loh Mee)

These are “dry” noodles. Despite the emphasis on the word “dry” to set it apart from the soup version, the sauce in Kon Loh Mee plays an instrumental part to bind all the good flavors and textures of the different ingredients together.

The sauce is a simple mixture of shallot oil, light soy sauce, dark soy sauce, and sesame oil. For one serving, start with:

—1/2 tablespoon shallot oil
—1/2 tablespoon light soy sauce
—1/2 teaspoon dark soy sauce
—1/4 teaspoon sesame oil

Combine the sauce in a bowl, toss the noodles in, taste, and adjust the seasoning according to your preference.

The next step is to pick your noodles. Thin rice noodles (mai fun), flat rice noodles (kuey teow), and yellow egg noodles are the common options at a typical Malaysian hawker stall. Depending on my mood, You can also combine two noodles together in one bowl.

The springy wonton noodles, which fall under the egg noodle category, are a popular choice and available either in thin or wide. Soba noodles, ramen noodles, and even spaghetti noodles are fine too. As a rule of thumb, 2-3 oz (55-85g) of noodles is a good portion for one serving.

Hawker-style Kon Loh Mee is often topped with Chinese barbecued pork, wonton dumplings, meatballs, shrimp or minced meat, just to give you some ideas. If you’re avoiding meat, tofu and tempeh make good toppings here.

There’s also always some kind of Asian leafy greens included, like choy sum, gai lan, or bok choy. The greens are usually just simply blanched. Here’s what you do: Bring a pot of water with a pinch of sugar, a pinch of salt, and a small glug of vegetable oil to a rolling boil. Then add the greens. You know they are ready as soon as the water returns to a rolling boil. Remove the greens, drain, and add them to your noodles.

Finally, serve your Kon Loh Mee with a side of chilies. In a pinch, a simple chili soy sauce dip will suffice but if you have the time, pickled green chilies are the way to go.

You can use either jalapeno or serrano for a bit more kick. In a nutshell, the chilies are sliced, deseeded, and pickled in a mixture of white vinegar, salt, and sugar until they turn a lighter shade of green, which takes about 1 to 2 hours, but it’s preferable if you can wait overnight as they get better with time. I have the step-by-step guide for you here.

Oh, and don’t forget to top your noodles with crispy fried shallots from the shallot oil!

Lomo Saltado

12 ounces russet potatoes, peeled and cut into sticks 3 inches long by 3/8 inch wide (about 2 cups)
12 ounces lean filet mignon
2 teaspoons soy sauce
2 teaspoons red wine vinegar
3 cups plus 2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 small red onion, cut into thin wedges (about 1 cup)
1 medium ripe tomato, cut into thin wedges
1/4 teaspoon sugar
1 to 3 teaspoons aji amarillo chili, seeded and cut into scant ¼-inch-thick slices
2 tablespoons chopped cilantro

Pat the potatoes dry with paper towels. Line two large plates with several sheets of paper towels. Cut the beef with the grain in half. Cut each half with the grain in half so that you have a total of 4 quarters. Cut each quarter section across the grain into ¼-inch-thick bite-sized slices. In a small bowl combine the soy sauce and vinegar.

In a 2-quart saucepan heat the 3 cups oil over medium-high heat until the oil registers 300°F on a deep-frying thermometer, making sure the tip of the thermometer does not touch the pan. Carefully add the potatoes and fry 3 minutes or until they are tender. Remove the pan from the heat. Carefully remove the potatoes with a metal skimmer and drain on one of the paper towel–lined plates. Then discard the oil-soaked paper towels (because the potatoes sometimes will stick to the towels).

Reheat the same oil in the saucepan over medium-high heat until the temperature reaches 360°F. Carefully add the same potatoes to the oil and fry until light golden, about 2 to 3 minutes. Carefully remove the potatoes with a metal skimmer and drain on the second prepared plate. Then discard the oil-soaked paper towels. Let the hot oil cool before discarding.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 2 tablespoons oil, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear.

Sprinkle on the garlic, salt, and pepper. Then, using a metal spatula, stir-fry 30 seconds, until the beef is lightly browned but not cooked through.

Add the red onions and tomatoes and stir-fry 30 seconds or until the tomatoes begins to soften. Swirl the soy sauce mixture into thewok, sprinkle on the sugar and chilies, and stir-fry 30 seconds or until well combined.

Add the cilantro and fried potatoes and stir-fry several seconds until the ingredients are combined and the beef is just cooked.

Serves 2 to 3 as a main dish or 4 as part of a multicourse meal.

Cambodian Beef and Ginger Fry (Saiko Cha K’nye)

1 1/2 pounds beef sirloin tips or flank steak, cut into 3-inch pieces with the grain, then sliced ½ inch thick against the grain
Kosher salt and ground black pepper
3 tablespoons grapeseed or other neutral oil, divided
6 ounces fresh ginger, peeled and sliced into very thin coins (generous 1 cup)
4 medium garlic cloves, chopped
1 bunch scallions, cut into 2-inch lengths
3 tablespoons fish sauce
2 teaspoons white sugar

Note: The ginger is not just a flavoring here—it’s treated almost as a vegetable. A full cup of thinly sliced fresh ginger gives the dish substance; its spiciness and pungency is tamed by cooking. A mandoline makes quick work of slicing the ginger, but a chef’s knife works, too.

In a medium bowl, toss the steak with ½ teaspoon each salt and pepper. In a 12-inch skillet over high, heat 1 tablespoon of oil until barely smoking. Add half the meat in a single layer and cook until well browned on both sides, 2 to 3 minutes total, turning the slices only once. Transfer to a plate. Repeat with 1 tablespoon of the remaining oil and the remaining meat.

In the same skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Add the ginger and cook, stirring frequently, until lightly browned, about 2 minutes.
Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the scallions, fish sauce and sugar, then return the meat and accumulated juices to the pan. Cook, stirring occasionally, until the liquid is slightly thickened and the ginger is tender, 2 to 4 minutes.

Taste and season with salt and pepper.

Pressure Cooker Taiwanese Beef Noodle Soup

3 pounds beef shank, cut into 2-inch chunks
2 tablespoons oil
A 2-inch piece of ginger, smashed
6 cloves garlic, smashed
3 scallions, cut into 2-inch segments
1 onion, cut into wedges
1 tomato, cut into wedges
4 dried chilies, ripped in half
1 tablespoon tomato paste
2 tablespoons spicy bean paste (douban jiang)
2 teaspoons sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine
Chinese aromatic herbs packet (lu bao) — do yourself a favor and hunt down the pre-packaged version; if you can’t access it though, see below for ingredients to create your own spice sachet).
Fresh white noodles
A small handful of bok choy for each serving
Cilantro, finely chopped
Scallions, finely chopped
Pickled mustard greens to taste

To create your own spice sachet, tie up the following ingredients in cheesecloth:
4 star anise
1 small cinnamon stick
3 bay leaves
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons Sichuan peppercorns
1/4 teaspoon five spice powder
1/4 teaspoon black pepper

Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities.

Next, in your instant pot, turn on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.

Next, add the meat to the pot. Then add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.

Pour 8 cups of water into the instant pot. Add the spice packet. The instant pot should be filled to the 10-cup line; it shouldn’t be more than ? of the way full per safety instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you can halve the recipe accordingly.
Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 100 minutes on the aromatic meat stew setting. If you don’t have an instant pot, you can use a regular pot on the stove, but instead, cook the soup on a low simmer for 3-4 hours.
When the instant pot timer is up, carefully release the pressure valve (wear an oven mitt, so you don’t scald yourself!). Boil some noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.

Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and generous sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard greens. Pro tip, buy the pre-seasoned spicy mustard greens and you can use them straight out of the package. If you are using the non-spicy version (from a can, for example), chop and saute with a little oil, a few chopped dried red chilies, and a pinch of sugar.

Sha Cha Beef Stir Fry

1 pound beef, thinly sliced
1 teaspoon soy sauce, plus 1 tablespoon
2 teaspoons cornstarch
Vegetable oil
1-2 tablespoons minced ginger
3 cloves garlic, thinly sliced
2 tablespoons Sacha Sauce
2 teaspoon sugar
5 scallions, cut on an angle into 2-inch lengths

To the beef, add 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well. Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the beef until it just turns opaque (it can still be slightly pink). Remove the beef from the wok and set aside.

Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, sacha sauce, and sugar, and fry this mixture for 2 minutes.

Add the scallions and beef back to the wok, along with the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted.

Patty Melt

caramelized onions:

2 tablespoons vegetable oil
2 large onions, thinly sliced

patties and Assembly:

1/2 small onion, finely chopped
1 pound ground beef chuck (20% fat)
1 tablespoon ketchup
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
8 slices seeded rye bread (preferably Levy’s)
4 ounces aged sharp cheddar, thinly sliced
4 ounces Swiss cheese (such as Emmenthal), thinly sliced
8 teaspoons mayonnaise

caramelized onions

Heat oil in a medium skillet over medium heat and cook onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20–25 minutes. Set aside.

patties and assembly

Gently mix onion, beef, ketchup, garlic powder, salt, and pepper, in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about ¼” thick (you want them roughly the same dimensions as the bread you’re using.)

Heat oil in a large skillet, preferably cast iron, over medium-high heat. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate.

Wipe out skillet and reduce heat to medium. Top 4 slices of bread with cheddar, then beef patties, caramelized onions, and Swiss cheese. Close up sandwiches and spread each top with 1 tsp. mayonnaise. Place in pan, mayonnaise side down, and weight with a foil-covered heavy pan. Cook until bottom slice is golden brown, about 3 minutes. Remove weighted pan and spread the top of each sandwich with 1 tsp. mayonnaise. Flip and weight again. Cook until other side is golden brown and cheese is melted, about 3 minutes.

DO AHEAD: Patties can be formed 8 hours ahead. Cover and chill.

From: Bon Appetit

Lasagna Bolognese

Bolognese Sauce

1 large onion, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
2 tablespoons olive oil
1 pound ground beef chuck
1 pound ground pork
4 oz. pancetta (Italian bacon), finely chopped
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup whole milk
1 14.5-oz. can crushed tomatoes
3 cups low-sodium chicken broth, divided
Fresh Pasta Dough and Noodles

1/2 teaspoon kosher salt
3 cups all-purpose flour plus more
4 large eggs, room temperature

Béchamel

5 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
pinch of freshly ground nutmeg
Kosher salt
Assembly

Kosher salt
Unsalted butter, room temperature (for dish)
2 cups finely grated Parmesan

Bolognese Sauce

Pulse onion, carrot, and celery in a food processor until finely chopped.

Heat oil in a large heavy pot over medium heat. Add beef, pork, pancetta, and vegetables; cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper.

Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by ½-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2½–3 hours.

Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)

DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.
Fresh Pasta Dough and Noodles

Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1–2 hours.

Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers. Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16” thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8”-long noodles.

DO AHEAD: Dough can be made 1 day ahead; chill. Bring to room temperature before rolling out, about 1 hour. Noodles can be made 1 day ahead. Stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap and chill.
Béchamel

Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, ½-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly.

DO AHEAD: Béchamel can be made 1 day ahead. Keep covered and chill.

Reheat the sauces. Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.

Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don’t want to let it boil).

Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don’t touch (they’ll stick together).

Preheat oven to 350°. Coat a 13×9” baking dish with butter.

Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving.

DO AHEAD: Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.

Homemade pasta is great: It’s rich and can be rolled very thin. But of course it’s not your only option: Fresh store-bought: Available in the refrigerated section of specialty stores and Italian grocers. Usually a bit thicker than what our recipe calls for but still a good choice. Buy 1 1/2 pounds. Sizes vary by shop; if needed, trim the noodles during assembly to fill the pan without much overlap. Dried: If you spot imported dried egg noodles, they’re worth the splurge, but standard supermarket durum wheat will work just fine (avoid no-boil, though). Supermarket noodles are thicker, so make fewer layers. Cook 24 noodles (1–1½ boxes) per package instructions; divide sauces evenly among 6 layers. Trim noodles as needed.

Source: Bon Appetit

Horseradish-Crusted Roast Beef

One 6-pound sirloin tip roast, preferably grass-fed, tied
1/2 cup prepared horseradish
2 tablespoons kosher salt
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley
1 tablespoon coarsely ground black pepper
1 tablespoon sugar
1 tablespoon sherry vinegar

Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.

In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.

Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.

Serve with mashed potatoes

Make Ahead:

The unsliced roast beef can be refrigerated for up to 3 days. The sliced roast beef can be wrapped in plastic and refrigerated overnight.

Prime Rib Roast with Sage Jus

One 14-pound prime rib bone-in roast, tied
Kosher salt and freshly ground pepper
20 large sage sprigs
20 large thyme sprigs
8 bay leaves
8 shallots, peeled and halved
1 head garlic, cloves crushed, plus 4 cloves thinly sliced
2 cups water
1 onion, thinly sliced
3 tablespoons freshly cracked black peppercorns
1 cup dry red wine
5 cups beef stock or low-sodium broth
2 tablespoons all-purpose flour

Preheat the oven to 400°. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves. Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 275°. Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate. The roast is done when an instant-read thermometer inserted in the thickest part registers 135°.

Transfer the roast to a large carving board. Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom. Pour the pan juices into a small bowl and discard the vegetables and herbs.

Set the pan over 2 burners and add 2 tablespoons of the reserved fat. Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes. Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan. Pour the mixture into a medium saucepan and bring to a boil over high heat. Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.

In a small bowl, whisk the flour with 2 tablespoons of the reserved fat. Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve.

Cut the bones off the roast and slice the meat 1/2 inch thick. Cut in between the bones and serve them on the side. Pass the gravy at the table.

Prime Rib Roast with Coffee Rub

1/3 cup finely ground coffee
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 vanilla bean, split and seeds scraped
One 12-pound, bone-in prime rib roast (5 bones)

In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.

Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.

Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2-inch-thick slices and serve.

Make Ahead: The coffee-rubbed roast can be refrigerated overnight. Bring to room temperature before roasting.

Roast Beef with Chilies and Arugula

ROAST BEEF
One 4-pound dry-aged sirloin roast
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

HOT SAUCE
1/2 pound red fresno or red jalapeño chiles—stemmed, seeded and coarsely chopped
1 garlic clove, crushed
1/2 cup fresh lime juice
1/4 up water
2 tablespoons kosher salt

GARNISHES
1/2 cup whole milk
1/2 cup very thinly sliced garlic cloves (sliced on a mandoline)
Canola oil, for frying
Kosher salt
2 cups baby arugula
Extra-virgin olive oil, for drizzle
2 scallions, thinly sliced
Freshly ground pepper

Set the roast on a baking sheet and rub it all over with the salt and pepper. Refrigerate, uncovered, for 1 day.

Preheat the oven to 400°. Heat a large cast-iron skillet. Cook the roast, fat side down, over moderately high heat until well browned, about 3 minutes. Continue cooking, turning, until the meat is browned all over, about 5 minutes. Turn the meat fat side up and roast for 40 to 45 minutes, until an instant-read thermometer inserted in the center registers 125° for medium rare. Transfer the roast to a cutting board and let rest for 15 minutes.

Meanwhile, make the hot sauce. In a blender, combine all of the ingredients and puree until smooth. Strain into a medium bowl.

In a small saucepan, bring the milk and garlic just to a boil. Drain the garlic and pat the slices dry on paper towels. In a small saucepan, heat 1/2 inch of canola oil to 275°. Working in 2 batches, fry the garlic, stirring, until light golden, 1 to 2 minutes. Using a slotted spoon, transfer the garlic to paper towels to drain. Season with salt and let cool.

Spread the arugula on a platter. Thinly slice the roast and arrange on the arugula. Drizzle a little hot sauce and olive oil over the meat and garnish with the garlic chips and scallions. Season with salt and pepper and serve the remaining hot sauce at the table.

The hot sauce can be refrigerated for 1 week. The garlic chips can be stored for 1 day in an airtight container.

Carne en su Jugo

6 SLICES HIGH-QUALITY BACON, diced
1 POUND LEAN BEEF such as sirloin tip or top round, cut against the grain into ¼-inch-thick slices and chopped (see note)
4 CUPS BEEF BROTH
2 CHIPOTLE CHILES IN ADOBO
SALT AND FRESHLY GROUND PEPPER
2 CUPS DRAINED, COOKED FLOR DE MAYO BEANS
CILANTRO LEAVES for serving
LIME WEDGES for serving
FINELY CHOPPED GREEN ONIONS, white and pale green parts, for serving

In a medium, heavy skillet over medium heat, sauté the bacon until all the fat is rendered and the bacon is brown but not crisp, 8 to 10 minutes. Remove with a slotted spoon and drain on a paper towel–lined plate.

Add the beef to the skillet and sauté until brown, turning often with tongs, 2 to 3 minutes. Transfer the beef to a large Dutch oven or other heavy pot.

In a blender, combine 1 cup of the beef broth and the chiles in adobo and blend until smooth. Add to the beef and pour in the remaining beef broth. Season to taste with salt and pepper.

Bring to a boil over medium-high heat, reduce the heat to low, and simmer until the meat is tender and the flavors are blended, about 20 minutes.

In a small saucepan over low heat, warm the beans. Ladle them into warmed bowls. Ladle the meat with its broth over the beans.

Top with the bacon and cilantro leaves.

Pass the lime wedges and green onions at the table.

Note: It is easier to slice the meat thinly if you freeze it for about 20 minutes. Substitution Note: Any creamy pintolike bean is great here. Try Anasazi, flor de junio, or Rio Zape.