Loco Moco Mazepan (Ramen Noodles With Sesame Ginger Garlic Beef)

3/4 pound ground beef 4 eggs* 120 grams dried or fresh ramen noodles sliced green onions Marinade 1 teaspoon grated ginger 2 cloves garlic, grated 1/3 cup diced white onion 2 tablespoon shoyu/soy sauce 1 teaspoon sugar 1 teaspoon sesame oil 1/2 teaspoon black pepper Miso Gravy 2 tablespoons butter 2 tablespoons flour 2 cups… Continue reading Loco Moco Mazepan (Ramen Noodles With Sesame Ginger Garlic Beef)

Pressure Cooker Beef Tips

Seasoning Rub: 3 Tbsp Flour 2 tsp Steak Seasoning 2 tsp Garlic Powder 1 tsp Onion Powder 1 1/4 tsp Kosher Salt 1/2 tsp Pepper To Brown the Beef: 2 lbs Beef Sirloin Roast, cut in 2″ cubes 2 Tbsp Olive Oil Gravy 2 Tbsp Butter 1 Onion, chopped 2 lg cloves Garlic, minced 1/3… Continue reading Pressure Cooker Beef Tips

Thai Curry Udon Noodles

2 bricks frozen udon 1-2 tbsp Thai red curry paste depending on spice level 2 tbsp coconut milk or chicken stock 2 tsp brown sugar 1 tbsp neutral oil 1/2 lb ground pork 1 cup sugar snap peas 3 green onions cut into 1 inch pieces chopped cilantro to serve lime wedges to serve Place… Continue reading Thai Curry Udon Noodles

Spicy Beef and Udon

2 tablespoons soy sauce 2 tablespoons mirin 2 tablespoons sake 1 tablespoon sugar 1-2 tablespoons gochujang (dependent on spice preference) 8oz beef, thinly sliced vegetables of choice (author use 4 ounces each of mushrooms and broccolini and 1/2 a red onion) 2 bricks udon Make a marinade by combining sake, mirin, soy sauce, sugar, and… Continue reading Spicy Beef and Udon

Black Bean Beef Chow Mein

1 pound steak of choice, sliced thin 1 tablespoon soy sauce 1 tablespoon sake or Shaoxing wine, optional 2 teaspoons cornstarch in the beef 1 teaspoon sesame oil 1/2 teaspoon white pepper 2 tablespoons oil 16 oz fresh chow mein noodles 1 onion, sliced 1 green pepper, sliced 1 tablespoon black bean sauce 1 tablespoon… Continue reading Black Bean Beef Chow Mein

Beef with Black Bean Sauce

For velveting the beef: 1 pound beef flank steak or beef chuck (thinly sliced against the grain) 1 teaspoon baking soda 1/4 cup water 2 teaspoons cornstarch 2 teaspoons vegetable oil 2 teaspoons oyster sauce 1 teaspoon Shaoxing wine For the rest of the dish: 1 1/2 cups low sodium beef or chicken stock 2… Continue reading Beef with Black Bean Sauce

Stovies

1 tablespoon lard (or beef dripping) 2 medium onions (or 1 large), roughly diced 4 tablespoons dark beer (or stout), optional 4 ounces cold roast beef, diced 1 1/2 pounds potatoes, peeled and quartered Salt, to taste Pepper, to taste 1 1/4 cups beef stock (or leftover gravy) Vegetables (any that you have leftover from… Continue reading Stovies

Pressure Cooker Chinese Curry Beef

3 1/2 pounds beef outside flank/rough flank (can also substitute beef brisket or chuck, cut into large 2-inch cubes) 1/4 cup vegetable oil (plus 1 tablespoon, divided) 5 cloves garlic (chopped) 5 shallots (finely chopped) 3 bay leaves 1/3 cup curry powder 1 teaspoon turmeric powder 2 cups beef broth (chicken broth or water) 4… Continue reading Pressure Cooker Chinese Curry Beef

Hong Kong Beef Curry

3 pounds boneless beef chuck (1.3 kg, cut into large 1 1/2- inch cubes) 1/4 cup oil (plus 1 tablespoon, divided) 4 cloves garlic (minced) 5 shallots (finely chopped) One 6-inch section of lemongrass 3 bay leaves 1/3 cup good curry powder 1 teaspoon turmeric 4 cups chicken broth (or water) 4 teaspoons sugar 2… Continue reading Hong Kong Beef Curry

Pressure Cooker Cantonese Braised Beef with Radish

3 to 3 1/2 lbs beef rough flank (1.5 kg, cut into 2 1/2-inch pieces; can substitute well-marbled chuck) 2 tablespoons vegetable oil (30 ml) 7 slices ginger 1 cup Shaoxing wine (240 ml) 3 tablespoons light soy sauce (45 ml) 1 tablespoon dark soy sauce (15 ml) 1 tablespoon oyster sauce (15 ml) 3… Continue reading Pressure Cooker Cantonese Braised Beef with Radish

Cantonese Braised Beef with Radish

3 pounds beef rough flank (cut into 1½- to 2-inch/4-5cm pieces; can substitute well-marbled chuck, which will take less time to cook) 2 tablespoons vegetable oil 7 slices ginger 5 cloves 3 pieces star anise 3 bay leaves 1 cup Shaoxing wine 3 tablespoons light soy sauce 1 tablespoon dark soy sauce 1 tablespoon oyster… Continue reading Cantonese Braised Beef with Radish

Beef and Vegetable Stir-Fry

Note: Use whatever is on hand. Chinese bok choy is the primary vegetable in this dish, but other vegetables can definitely be thrown in—-carrots, celery, peppers, snow peas, mushrooms, onions—whatever you’ve got in the refrigerator that looks good (or that has to get used before it goes bad!). For the beef & marinade: 1 pound… Continue reading Beef and Vegetable Stir-Fry

Beef and Green Bean Stir-Fry

For the beef & marinade: 1 pound flank steak (sliced into thin strips) 1/4 teaspoon baking soda (optional) 3 tablespoons water 1 1/2 teaspoons cornstarch 2 teaspoons vegetable oil 1 teaspoon oyster sauce For the sauce: 1/2 cup low sodium chicken stock 1 1/2 teaspoons sugar (or brown sugar) 1 1/2 tablespoons light soy sauce… Continue reading Beef and Green Bean Stir-Fry

Steak Bites with Miso Ginger Dressing

For the dressing: 1 shallot (peeled and roughly chopped) 3 tablespoons fresh ginger (roughly chopped) 1 clove garlic 1/4 cup white miso paste 2 tablespoons rice wine vinegar 1/2 teaspoon sesame oil 1/3 cup oil 2 tablespoons honey or agave To assemble the bowls: Cooked rice (or other grain of choice–quinoa, couscous, or farro would… Continue reading Steak Bites with Miso Ginger Dressing

Malaysian Curry Chicken (and Curry Paste Basics)

Oil 1 Potato (peeled and diced) 1 lb chicken (deboned – if preferred – and diced) 2 Tbs Mama Lam’s Curry Paste Salt (if preferred) Pour oil into a pan and wait until heated. Once the pan and oil is heated, slowly put the potatoes in. Fry the potatoes until golden. Remove from pan and… Continue reading Malaysian Curry Chicken (and Curry Paste Basics)