Tag Archives: beef

Quick steak ramen soup

Serevs 4

  1. 1lb flank steak
  2. 2 quarts stock
  3. 2in ginger, halved
  4. 2 cloves garlic, crushed
  5. 5 scallions, whites left whole and greens sliced
  6. 1 lime, 3 2-1/2in strips of zest removed and juiced
  7. 4 packages instant ramen
  8. 4tb soy sauce
  9. 4tb cilantro
  • Sear steak to medium-rare. Set aside.
  • Simmer 2-4, scallion whites and lime zest. Skim out solids.
  • Add noodles and cook for 3 minutes. Slice steak and add along with lime juice, scallion greens and 8-9. Serve.
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Jap chae stir-fry

Serves 4

  1. 1/2 cup soy sauce
  2. 2tb cornstarch
  3. 1lb chicken, flank steak or pork tenderloin, sliced
  4. 1lb jap chae
  5. 12oz broccoli or halved baby bok choy
  6. 1 red bell pepper
  7. 2 cloves garlic
  8. 1 small bunch scallions, greens and whites seperated
  9. 3/4 cup broth
  10. 2tb sherry
  11. 1tb sugar
  12. 1tb toasted sesame seeds
  13. 2tsp sesame oil
  14. 1tsp gochujang
  • Mix half of 1-2, toss with meat and set aside for 15 minutes.
  • Meanwhile, halve jap chae and soak in hot water for 10 minutes. Set aside.
  • In 2 batches in a 12in skillet on med-high heat, brown meat for 1-2 minutes per side. Set aside.
  • Add broccoli or bok choy to skillet along with 4tb water, cover and steam for 2 minutes. Uncover and cook until water evaporates. Set aside.
  • Cook bell pepper for 2 minutes. Add garlic and scallion whites for 1 minute. Add back meat and broccoli along with jap chae and 9-14 mixed with remaining soy sauce and cornstarch and cook for 1-2 minutes. Mix in scallion greens and serve.

Chimichurri-coconut rice bowls with steak, peppers and onions

For quicker version, replace onions and peppers with 2 cups scallions and cook in steak pan during the last 3-5 minutes

Serves 4

  1. 1-1/2 cups long-grain white rice, rinsed
  2. 3/4tsp salt
  3. 1tsp ginger
  4. 1/4tsp tumeric
  5. 1tsp red pepper flakes
  6. 1 can light coconut milk
  7. 1 cup water
  8. 1 bay leaf
  9. 1-1.5lb flank steak
  10. 2 onions, sliced
  11. 2 bell peppers, sliced
  12. 4tb olive oil
  13. 2 cloves garlic
  14. 1-1/2tb wine vinegar
  15. 1/8tsp cumin
  16. 1/2 cup whole parsley
  17. 4tb whole cilantro
  18. 2tb whole oregano
  • Toast 1-4 and 1/2tsp red pepper flakes for 2-3 minutes. Add 6-8, bring to a boil, cover and simmer for 12 minutes. Take off-heat and rest covered for 5 minutes. Fluff and set aside.
  • Meanwhile, sear steak to medium-rare to medium, rest for 5-10 minutes and slice or cube.
  • While steak rests, cook 10-11 for 10-15 minutes. Set aside.
  • Meanwhile, pulse 12-18 and remaining 1/2tsp red pepper flakes in a food processor 2-3 times. Scrape down bowl. Repeat until emulsified.
  • Divide rice into bowls, top with steak, veggies and sauce and serve.

Mustard-balsamic sirloin tips with feta potatoes and green salad

Serves 4

  1. 1-1/2lb yukon potatoes, sliced 1/4in thick
  2. 6tb olive oil
  3. 4 scallions, whites and greens separated
  4. 2oz feta
  5. 1-1/2lb sirlion tips, cut into 2in pieces
  6. 1 cup stock
  7. 2tb balsamic vinegar
  8. 2tsp mustard
  9. 2tb butter
  10. 3 radishes, sliced
  11. 2tb fresh herbs
  12. 5oz salad greens
  • Toss potatoes with 2tb oil and roast at 475 degrees for 15-20 minutes. Top with scallion greens and feta and roast for 5 minutes.
  • Meanwhile, seat sirloin in a 12in skillet for 7-10 minutes. Set aside.
  • Cook scallion whites in pan for 1 minute. Deglaze with stock, add half of 7-8 and reduce slightly. Whisk in butter, toss with sirloin and set aside.
  • Mix remaining oil and 8-9, toss with 10-12 and serve.

Broiled flank, zucchini and eggplant with salsa verde

Serves 4

  1. 1-1/2lb flank steak
  2. 1lb zucchini, sliced lengthwise 3/4in
  3. 1lb eggplant, sliced lengthwise 3/4in
  4. 4tb olive oil
  5. 1-1/2tb wine vinegar
  6. 1-1/2 cups parsley, chopped
  7. 1/2 cup basil, cilantro or oregano, chopped
  8. 1tb capers
  9. 2 anchovy fillets
  10.  1 clove garlic
  • Broil 1-3 6in from heating element for 7-12 minutes, flipping halfway.
  • Meanwhile, process remaining ingredients. Chop veggies into 2in pieces, slice flank 1/4in and toss with 4tb sauce and serve.

Flap steak, spinach and marinated feta greek salad

Flap can be substituted with flank or skirt

Serves 4

  1. 5-1/2tb olive oil
  2. 3 cloves garlic
  3. 1tsp dried oregano
  4. 2tsp red wine vinegar
  5. 1lb flap steak
  6. 2tb parsley
  7. 1tb capers
  8. 1tb lemon juice
  9. 1tsp thyme
  10. 1/4tsp red pepper flakes
  11. 7oz feta, cubed
  12. 5oz baby spinach
  13. 3 persian cucumbers
  14. Half a small red onion
  15. 1 cup kalamata olives
  • Combine 3tb oil with 2-4, tos with steak and marinate for 1-6 hours.
  • Combine remaining oil with 6-11 and marinate for 1-6 hours.
  • Cook steak to medium-rare to medium. rest for 5 minutes, slice and toss all ingredients. Serve.