Tag Archives: beef

Beef Bulgogi Redux

I’ve made a half-hearted version of beef bulgogi in the past but this time, I made it as authentically as I could. I bought a nice piece of sirloin steak, par froze it and cut it as thinly as possible. I also bought an Asian pear. And watched several videos before I chose the one which produced this dish.

PS: I only used half the pear in this dish so I sliced up and ate the rest on its own. It LOOKS like an apple but tastes like a pear with a finer granular texture. It is delicious.

Sweet and salty though it COULD be hotter. Next time … more gochujang. Or I’ll buy a hotter version of the Korean chili paste. I used the this recipe, but I added shaved carrots for added colour and nutrition.

Still, it’s a tasty and relatively inexpensive home made bulgogi. Served over sushi rice but rice noodles are delicious too.

Mise en place – the meat was marinated overnight.

After cooking

Beef Chow Fun ala Frugal Hausfrau

Last post today … I promise. I was on a roll.

I get my ideas/recipes from ‘only the best’ people.

Like this beef chow fun (beef and rice noodles) which came from the blog, “The Frugal Hausfrau”. I followed the recipe exactly and didn’t have to make any substitutions because I HAD all the ingredients. (So proud of my pantry.)

The wide rice noodles (the red package) took 5 minutes to cook. Then I drained, ice shocked and drained them well and set them aside just before assembly.

I blanched the bean sprouts by placing them into a stand drainer and pouring the boiling water from cooking the noodles over them. They were still crunchy after being added to the beef and sauce along with the noodles and tossing together just long enough to coat the noodles and warm everything through.

REVIEW: An amazing dish. Easy to make and cook with some judicious planning/prepping. Make it. You won’t be disappointed.

Nikuman (Japanese Steamed Buns)

I still have a backlog of recipes/posts to share but got very excited about today’s bake so it jumped the queue. I’ve got several recipes for steamed buns (Chinese bao or Korean jjinppang) in my recipe archives but I went to my favourite YouTube channel, TabiEats, for a small batch of buns, especially as I was able to use up a container of leftover runza filling (shredded corned beef, sauteed red cabbage and shredded cheddar cheese) for them.

It’s also a very fast recipe … no yeast proofing, a few minutes to knead, 30 min bulk proof, shaping and a final 20 minutes to final proof. Steaming took only 15 minutes and my buns were ready to eat. I didn’t bother with the squid ink variation so I added a total of 1 tbsp of vegetable oil to the dough in the kneading step.

Before proofing and after steaming

I had about 360 gm of dough so I divided it into six equal portions. There was a lot of filling (about 300 gm) but I shaped into tight balls and used it to fill the buns. There was a high filling (a bit under-seasoned) to bun ratio which was a plus.

REVIEW: Highly recommended recipe. There’s nothing I’d do differently.

Picspam: Ground Beef … Meatball Sub and Loaded Hamburger Patty

One more ground beef post because it’s a very versatile protein source.

I couldn’t make up my mind what I wanted to make so I split up the one pound bag of ground beef into meatballs and a quarter pound burger patty.

Pan fried the meatballs and made a couple of meatball subs on home made sub/hoagie rolls.

If desired, you can brush the sliced and scooped out hoagie bun with garlic butter and toast lightly or leave plain before adding the meatballs and sauce, topping with grated Mozzarella or Provolone cheese and broiling until the cheese has melted.

The other quarter pound was shaped into a burger patty, pan fried and paired with a fried egg, a couple of strips of crispy bacon, a slice of American cheese and a home made hamburger bun.

 

Ground Beef … Soup, Rice Bowls and Burritos

For the last few months, I’ve backlogged a number of new recipes I’ve tried and old recipes I’ve repeated with slight changes which I’m posting below. The theme to anchor these dishes … lean ground beef was used for each recipe.

Cabbage Roll Soup – This is a new one. Shredded coleslaw mix was used as the base for this delicious soup. The recipe used elements from several recipes I found on line with substitutions designed to use things I had in my pantry and/or that I liked.

Cabbage Roll Soup – serves 8

1 tbsp vegetable oil
1/2 lb/227 gm lean ground beef (or pork or ground turkey)
1/2 medium yellow onion, finely diced *
1 large carrot, chopped (1 1/4 cups)
2 1/2 cups coleslaw mix
1 cloves garlic, grated or finely mince
4 cups beef broth
1 cup tomato/spaghetti sauce
1 cup diced tomatoes
1 cup pureed tomatoes
~1 tbsp packed light brown sugar (to taste to cut back on acidity of the tomatoes)
1/2 tbsp Worcestershire sauce
1/2 tsp dried paprika
1/2 tsp dried oregano or 1/2 tbsp chopped fresh
1/2 tsp dried thyme or 1/2 tbsp chopped fresh
1 bay leaf
4-6 tbsp raw long-grain white rice
salt and freshly ground black pepper, to taste
water, as needed

1 tbsp fresh lemon juice
1/3 cup chopped fresh parsley

* Used 3 tbsp sauteed diced onion from freezer

Heat vegetable oil in a large saute pan over medium-high heat.

Add ground beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 tbsp of the rendered fat in pan, set beef aside.

Add onion and carrots to pan and saute 1 minute, then add coleslaw and saute 2 minutes, then add garlic and saute 1 minute longer.

Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture.

Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes.

Stir in up to 1 cup water or more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley.

Serve hot.

Mapo Tofu – Szechuan style ground beef, tofu and broccoli dish, served over long grain rice. I’ve made variations of this dish in the past.

Soboro Don – Japanese rice bowl topped with seasoned ground beef and peas. Recipe adapted from this one.

Beef and Bean Burritos – Seasoned ground beef with home made black bean refried beans. Top as desired.

Niko (Beef) Udon Noodle Soup

In a recent search through the freezer I ran across a single serving of velveted beef, broccoli and mushrooms which I transformed into a filling pot of noodle soup … enough for three servings.¬† Although I already had the seasoned beef and vegetables, I’ve included a recipe (found online) for cooking the beef and mushroom mixture from scratch. If desired, you may add a cup of prepared broccoli florettes to the recipe.

Niko (Beef) Udon Noodle Soup – serves 2-3

1 portion of seasoned beef and mushrooms  (RECIPE follows)

Soup Base Recipe

4 cups dashi stock
1-1 1/2 inch fresh ginger, peeled and julienned
1-2 pkg udon noodles**
1/8-1/4 tsp salt
2 tbsp soy sauce
3 tbsp mirin
2 tbsp sake
2-3 green onion tops, thinly sliced for garnish
shichimi powder, to taste (Japanese chili pepper)

** I added one package of fresh udon noodles which only need to be cooked for three minutes.

In a medium sized soup pot, add the dashi stock, ginger, salt, soy sauce, mirin and sake. Bring to a boil over medium/medium-high heat.

Add the seasoned beef and vegetables and stir until warmed through. Add the udon noodles and cook according to package directions. Taste and add more salt, if needed.

Divide among two or three bowls and garnish with green onions and shichimi powder.

Seasoned Beef and Mushrooms Recipe

2-3 tsp vegetable oil, as needed
1/2 onion, thinly sliced
3-4 mushrooms, thinly sliced
225 gm/ 1/2 lb thinly sliced beef (chuck or rib eye)
1 tbsp sugar
1 tbsp soy sauce

In a large saute pan, heat two teaspoons of oil over medium/medium-high heat. Add the sliced mushrooms and saute until golden on both sides. Remove to another plate. If needed, add another teaspoon of oil, heat and then add the onions and saute until softened and translucent. Add the beef and brown on all sides. Don’t move the beef around until it has seared and loosened from the bottom of the pan. Once all the beef has been browned, add sauteed mushrooms, the sugar and the soy sauce and let it caramelize a bit.

Add the beef and mushroom mixture to the soup base.

Beef Picspam: Corned Beef Brisket and Braised Eye of Round Roast

Even though my proteins of choice are usually chicken and pork, every once in a while, beef is available at a good price. Here are a few dishes I’ve made featuring those purchases.

A pre-seasoned corned beef brisket bought on sale (~40% off) was featured in both dinners and sandwiches for economical and tasty meals.

Sliced corned beef on demi-baguette with Dijon mustard served with onion rings and salad

Served with mashed potatoes and braised red cabbage.

And a large piece of eye of round (often found for a good price) was portioned into three pieces, each of which was prepared in a different fashion, to maximize flavour and tenderness.

Eye of round braised in an onion soup mixture … some of the braising liquid was used to make an onion gravy served over the sliced beef and over the mashed potatoes.

Roast was coated in seasoned flour, seared and simmered in braising liquid.

Velveting Beef and a Spicy Beef Bowl

For some reason, I never shared the results of a recent experiment in turning a relatively tough eye of round roast into a more tender piece of beef. The technique of ‘velveting’ is practiced in Chinese restaurants and is used for both beef and chicken dishes. I velveted in water, not oil, because I wasn’t comfortable with the idea of the latter, nor did I want to waste the oil. I’m frugal that way.

For the spicy beef dish below, I used the recipe/technique found on the YouTube video here. The ingredient list and amounts I used are listed in the bare bones recipe below.

Velveted Beef, Broccoli and Mushrooms over Rice

Spicy Beef, Broccoli and Mushrooms – serves 2

300 gm velveted beef

1 tbsp vegetable oil (and 1 tsp sesame oil)
2-3 cloves garlic, minced or grated
1 inch ginger, minced or grated
3-4 dried red chilis
5 large mushrooms, cut in half and thickly sliced
1 head of broccoli, broken up into florettes

Sauce

1/4 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp brown sugar
2 tbsp cornstarch
2-4 tbsp water

Serve over rice

After marinating the meat

How to Velvet Meat – yields 2 cups

1 pound boneless chicken, beef or pork, cut into 1/2 inch thick strips
1 egg white (2 tbsp)
1 tbsp Chinese rice wine (mirin or sake)
1 tbsp oil
1 tbsp cornstarch
1/2 tsp salt

Velveting in Water

large pot of water
1 tablespoon oil

Wash meat and drain well.

In a bowl, combine egg white, Chinese wine, oil, cornstarch and salt. Whisk together until smooth and frothy. Add meat and marinate in the refrigerator for about 30 minutes. In a colander, drain meat.

In a pot over high heat, combine about 2-inch deep of water and 1 tablespoon of oil. Bring to a boil. Reduce heat to medium low and immediately add meat, stirring to disperse. Bring water back to a gentle simmer and once it’s barely bubbling, continue to cook meat for about 1 minute, stirring occasionally. With a slotted spoon, remove meat from pot and drain well.

NOTE: You’ll want to velvet the meat in two or three batches making sure that you add the meat slices a few at a time, rather than in clumps, so they don’t stick but float freely in the pot of water.

After velveting in water and the stir fry

Review of the Velveting Technique: While delicious and noticeably more tender than previous attempts at the dish using the same cut of beef, WITHOUT velveting, the beef wasn’t quite as meltingly tender as the beef I’ve eaten in Chinese restaurants. I think the technique and dish will continue to be a work in progress.

 

Bread, Loco Moco, Tortillas and Ice Cream

PICSPAM WARNING

I’ve got a backlog of pictures that I wanted to share but couldn’t come up with a good way to tie these disparate items together, so I’m just going to lump them into one post, and let you sort them out.

Since I gave up buying bread at the grocery store, I have to restock whenever I run out of bread in my freezer. And, of course, pizzas are on the roster of regular meals at home or for work lunches.

Instead of making my usual two pizzas, I used half of the dough to make a foguasse, a sort of pull apart French bread. The shaping (leaf-like) is designed for easy tearing and sharing. Or you can just eat it all yourself dipped into a small bowl of herb, sea salt and freshly ground pepper infused extra virgin olive oil. I rolled it out a bit too thinly so by the time I slashed and opened up the dough, it got too thin in some areas. They got crispy rather than remaining puffy and being a sponge for the oil. But I dealt with the hardship.

I turned a small sweet potato, into a loaf of regular sandwich bread (700 gm of dough) and four small (60 gm, pre-bake weight) buns. Two of the buns were used for mini hamburger patties.

The hamburger patties for the buns were leftover from making loco moco. Loco moco is a Hawaiian dish consisting of a bed of hot steamed rice (long or short grain works) topped with a hamburger patty and beef/brown gravy. It is often topped with a fried egg, runny yolk preferred, and served with a side of pasta salad. Two slices of fried Spam may be served along side. I’ve made the classic burger loco moco and one featuring Spam served with eel sauce instead of the beef gravy in the past and it’s a delicious and easy meal to put together.

Loco Moco with hot sauce … runny yolk adds flavour to the rice along with the beef gravy

Flour Tortillas … a version with all purpose flour and masa harina

Chicken fajita with home made flour tortillas and Mexican rice

Top and bottom of tortilla

I wanted something sweet and had a bit of nostalgia for my mom’s favourite ice cream flavour. This was a boozier version than she ever tasted.

Rum and Raisin No Churn Ice Cream

Rum and Raisin No Churn Ice Cream – makes ~2 cups

1/3 cup raisins
2-3 tbsp dark rum
3/4 cups whipping cream
1/2 cup sweetened condensed milk
1 tbsp vanilla extract

Soak raisins in rum for one hour or overnight. Drain off the excess rum and add the raisins to the condensed milk and vanilla in a large bowl. Whip the heavy cream in second large bowl. Fold the whipped cream into the condensed milk/raisin mixture. Pour into freezer container and freeze for at least 6 hrs or overnight.

Easy Japanese Dishes Pt. 3 – Japanese Hamburger Steak (Hambagu)

The last post on the theme of easy Japanese dishes features a Japanese version of the classic Western hamburger, hambagu, or hamburger steak patty. I’m including a couple of miso soups, a vegetable side dish and some pudding (or purin, in Japanese) to finish things off.

The recipe for the hamburger comes from TabiEats and the result was meant to be used in a bento box. Instead, I used it as a topping for leftover Japanese mixed rice.

Hamburger Steak Mixed Rice Bowl

Hamburger Steak Patty – for 2 patties

100 gm /~1/4 pound ground beef or chicken
30-40 gm enoki mushroom base, shredded
1/8th finely diced onion (or 1 tsp fried onions)
1/4 tsp salt
few grinds of pepper

Ground beef and shredded enoki mushroom base

Mix all the hamburger patty ingredients together well. Shape into patty to get out the air. Divide into 2 and reshape into hamburger steak patty. Make a small depression in the center as the middle puffs up during frying. Pan fry over medium heat in 1 tsp vegetable oil for a few minutes on the first side and then turn and finish.

Since the burger on its own seemed a bit dry, I borrowed a recipe for a wine reduction hamburger steak sauce from Nami’s Just One Cookbook. Halve the ingredient amounts for the sauce, from the recipe below, if you’re only making two patties.

Hamburger Steak (Hambagu) – for 4 hamburger steak patties

1-2 tsp vegetable oil
4 hamburger patties, about 90 gm each
~1 tbsp red wine
1 tbsp unsalted butter

Sauce for the hamburger steak

3 tbsp red wine
3 tbsp water
3 tbsp ketchup
3 tbsp tonkatsu sauce (or Worcestershire sauce)

Heat a cast iron or non-stick frying pan over medium heat. Add the hamburger patties and fry 3-4 minutes on the first side. Flip, and add a couple of teaspoons of red wine into the pan.

After you flip, pour 2-3 tsp red wine into the saucepan and then lower the heat to medium-low. Cover the pan and cook for 5 minute, or until the inside of the patty is no longer pink. Take the lid off and increase the heat to medium-high to let the red wine cook off. When the pan is almost dry, remove the patties to a serving plate and reserve.

Combine the liquid sauce ingredients in a bowl. In the same pan in which you fried the hamburger patties, add the butter the and sauce ingredients and mix well. Lower the heat to medium low and let the sauce simmer for a few minutes to cook off the alcohol. With a slotted spoon, remove any meat bits or scum from the sauce so it’s nice and smooth.

When the sauce has thickened to your liking, pour it over the hamburger steaks.

Serve with vegetable sides and rice.

Shira-ae is a tofu ‘dressing’ made of ground sesame seeds/tahini, miso and tofu and added to shredded vegetables.

I used it to dress some blanched broccoli florettes and served it with one of the hamburger patties and a bowl of miso soup.

Two kinds of white miso soup … egg drop/egg flower and tofu or a clear soup.

To finish up … dessert. Cause you ALWAYS need to finish up with something sweet. (Ok, I like cheese and fruit and nuts too but they weren’t in my budget nor did I know any savoury Japanese afters.)

Dessert was pudding, or purin, in Japanese. Both these desserts were made with the same vanilla bean custard mixture. For the flan/creme caramel, I made a hard caramel and poured it into the bottom of the large ramekins. The smaller ramekins were turned into creme brulee and bruleed under the broiler.

Vanilla Bean Flan/Creme Caramel and Creme Brulee