Sesame Beef Bowls

 Ingredients

• 250 grams (9 ounces) tender cut of beef thinly sliced
• 1 tablespoon Shaoxing Wine (or dry sherry)
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 teaspoon potato starch
• 2 tablespoons water
• 1 1/2 tablespoons soy sauce
• 2 teaspoons sugar
• 1 tablespoon sesame seeds
• 2 teaspoons sesame oil

Directions

1. In a bowl, combine the beef, Shaoxing, ginger and garlic and thoroughly mix together. Add the potato starch and mix to combine.
2. In a separate small bowl, combine the water, soy sauce and sugar and stir to combine.
3. Add the sesame seeds to a sauté pan and heat over medium high heat. Toast the sesame seeds until they are golden brown, swirling them around the pan constantly to ensure they brown evenly.
4. Once the sesame seeds are well toasted, transfer them to a plate and add the sesame oil to the pan along with the beef.
5. Stir-fry the beef until there are no red bits left, and then add the soy sauce mixture. Bring this mixture to a boil, stirring constantly until it’s turned into a thick sauce that coats the meat.
6. Add the toasted sesame seeds, and then serve the beef over steamed Asian greens on rice.

Yield: 2 servings

 

 

http://www.pbs.org/food/fresh-tastes/sesame-beef-bowl/

 

 

 

Beef Rendang

First a spice paste is fried to bring out the flavors, then the meat is braised with the spice paste and coconut milk, then after nearly all the liquid has evaporated, the remaining sauce is caramelized by frying it in the oil that the meat released during braising. This creates an extremely flavorful coating on the outside of the beef, which eventually absorbs back into the meat, making Rendang improve in flavor over time.

For those of us who aren’t lucky enough to be able to head down to a local shop and pick up fresh coconut milk (or lack the patience to grate the coconut and extract it ourselves), I’ve found a good alternative that beats the canned stuff. It’s a coconut powder created by spray drying fresh coconut milk, a process that rapidly removes the liquid preserving the flavor profile of fresh coconut milk. It’s sold in 50 gram packets by a company called Kara and makes about 1 cup of coconut milk per pack.

Beef Rendang

By marc Published: January 22, 2012

• Yield: 4-6 Servings

An Indonesian dish made by simmering beef for hours in coconut milk and spices until the liquid has evaporated. It's then fried in the oil the meat releases, caramelizing what's left of the sauce around each piece of meat.

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground coriander seed
• 1/4 teaspoon ground turmeric
• 1 inch ginger roughly chopped
• 4 large cloves garlic roughly chopped
• 4 large shallots roughly chopped (about 7 ounces)
• chili pepper flakes to taste (I used about 3 tablespoons)
• 2 tablespoons vegetable oil
• 2 pounds beef shanks or shortribs cut into large cubes
• 2 stalks lemongrass white part only, smashed
• 4 kaffir lime leaves
• 1 inch galangal sliced into coins
• 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
• 1 tablespoon palm sugar brown sugar can be substituted

Instructions

1. Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
2. Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
   
3. Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
4. Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
5. Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.
6. The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice.

http://norecipes.com/blog/beef-rendang-recipe/


 

Black Pepper Beef *

 Ingredients

• 2 teaspoons whole black peppercorns
• 500 g (18 ounces) beef filet or other tender cut, cut into 1/2" cubes
• 2 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons potato starch
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 1/2 tablespoons vegetable oil
• 2 cloves of garlic, thinly sliced
• 1 small green bell pepper, cut into 1/2" squares
• 1 onion, cut into 1/2" squares

Directions

1. Put the peppercorns in a mortar and use a pestle to crush the pepper into large pieces. You don't want any whole peppercorns, but it should be very coarse.
2. Put the beef into a bowl and add 3/4 of the black pepper in with it along with the oyster sauce, Shaoxing, potato starch, soy sauce and sesame oil. Mix thoroughly and let this marinate for at least 15 minutes.
3. Heat a wok or cast iron skillet over high heat until hot. Add the oil, and then immediately add the beef, leaving any marinade in the bowl for later. Fry one side until browned, and then use a hard spatula to stir-fry until the outside of the beef is cooked and browned. Add the garlic, bell peppers, and onions, and continue stir-frying. Add the remaining marinade and stir-fry until the onions are cooked.
4. Transfer immediately to a plate and garnish with the remaining black pepper.

Yield: 4 servings

 

 

http://www.pbs.org/food/fresh-tastes/black-pepper-beef/

 

 

 

Guinness Beef Stew

Ingredients:

• 900g Beef - cut into cubes
• 1 large Onion - diced
• 1 Leek - sliced
• 1 Carrot - sliced
• 1 Celery Stalk - sliced
• 1/2 bulb garlic - peeled and crushed
• 500ml Guinness
• 1 tbs Plain Flour
• 1 tbs Concentrate Tomato Paste
• 2 tbs Worcestershire Sauce
• 2 Dried Bay Leaves
• 250g Closed Cup Mushrooms - halved
• Salt
• Freshly Ground Black Pepper

 

Directions:

• Brown beef on all sides. Do this in small batches if necessary. Remove beef and place aside for later use.
• Leave about 1 tbs of oil in pot, add onions, saute until soft.
• Add leeks, carrot and celery, saute until soft.
• Add garlic, fry until fragrant.
• Mix in flour, stir until well combined.
• Pour in 1 cup of Guinness. Slowly scrapping off flour that is stuck on the pot.
• Add 1 cup of Guinness and beef in the pot.
• Add the rest of the Guinness, tomato paste, Worcestershire sauce and bay leaves.
• Bring to boil then simmer until meat is tender and sauce is thickened (about 45 mins to 1 hr).
• Add in mushrooms, continue cooking until mushrooms are cooked.
• Add salt and pepper to taste.

 http://www.pigpigscorner.com/2009/02/guinness-beef-stew.html
 

 

Beef and Kimchi Stir-fry

Prep time: 15 mins
Cook time: 15 mins
Yield: serves 2

Ingredients:

• 250 g beef (I used rib-eye) - cut into very thin slices
• 1 cup kimchi - coarsely chopped
• 1 tsp grated ginger
• 3 cloves garlic - finely chopped
• Light soy sauce
• sesame oil

For marinade:

• 1 tbs kochujang
• 1 tbs kimchi juice
• 1 tsp light soy sauce
• 1 tsp brown sugar
• 1 tsp sesame oil

Directions:

• Mix together beef and all ingredients for marinade and marinate for at least 30 mins.
• Heat up a bit of oil in a wok or pan, stir-fry kimchi until fragrant and almost dry. Remove from pan and leave aside for later use.
• Add more oil to wok, fry ginger and garlic until fragrant.
• Add beef, stir-fry until half cooked.
• Pour in all the kimchi, stir-fry until beef is cooked through.
• Season to taste and drizzle a bit of sesame oil before serving.

 

http://www.pigpigscorner.com/2011/06/beef-and-kimchi-stir-fry.html






 

Japanese Enoki Beef Rolls

Japanese Enoki Beef Rolls

By Christine's Recipes
Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves

Ingredients:

• 20 thin slices (about 100 gm) beef fillet
• 120 gm enoki mushrooms

 

Ingredients:

• 2 Tbsp Japanese cooking wine
• 2½ Tbsp light soy sauce
• 2½ Tbsp mirin
• 1 Tbsp sugar

Method:

• Trim away the roots of the mushrooms and remove any dirts. Rinse and wipe dry with kitchen pappers. Divide them into 10 equal portions.
• Roll and wrap each portion of the mushrooms with 2 slices of beef.
• Heat up some oil in a non-stick frying pan over medium heat. Place the beef rolls into the pan in a single layer with seams facing down. Pan fry for about 1 minute. Carefully turn to another side. Pour in the seasonings. Increase heat to high and cook until the mushrooms become soft. Serve immediately.

 

Notes:

• The enoki mushrooms will release some water while cooking. Cook until sauce dries up to your preferred level of saltiness. Yet don’t overcook the beef or let the sauce turn to be too dry.
• I used the already thinly sliced beef for hotpot. You can get some from Korean or Japanese stores. The texture is really tender.

Read more: http://en.christinesrecipes.com/2011/11/japanese-enoki-beef-rolls.html#ixzz2GXm0mCzR