Tag: beef
Beef Mechado
Beef Mechado
Traditionally, the beef in mechado is studded with small pieces of pork fat; making this beef stew rich. I chose to not do that to keep the calories down. The beef is simmered in a sauce of calamansi juice, tomato sauce, and soy sauce; with potatoes, carrots, and bell peppers.
Ingredients
- 2 lbs beef stew meat
- 1/4 cup vegetable oil
- 2 medium potatoes peeled and cubed
- 2 medium carrots peeled and cubed
- 1 medium white onion diced
- 6 garlic cloves minced
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 1 cup tomato sauce
- 2 cups water
- 3 bay leaves
- 1 small green bell pepper cubed
- 1 small red bell pepper cubed
- salt and pepper to taste
Instructions
- Heat up the vegetable oil in a Dutch over medium high heat. Sauté the potatoes and carrots for 8 minutes until lightly browned. Remove from the pot.
- Add in the onions and garlic. Sauté for 4 minutes.
- Add in the beef. Brown for 6 minutes.
- Pour in the calamansi juice and soy sauce. Simmer for 2 minutes.
- Pour in the tomato sauce and water. Add in the bay leaves. Cover. Reduce the heat to medium low and simmer for 1 1/2 hours.
- Add the carrots and potatoes back in. Simmer for 20 more minutes.
- Add in the bell peppers. Cook for 2 more minutes.
- Season with salt and pepper.
Mongolian Beef
Mongolian Beef
Mongolian beef is one of the more popular Chinese American dishes on any menu. It also happens to be one of the easiest dishes you can make. It only takes 5 minutes to cook. Yes, that’s right. 5 minutes. The beef gets marinated in shaoxing cooking wine. It’s then seared for a minute per side. Then garlic, ginger, and green onions are cooked for 30 seconds. The sauce is poured in. It thickens in just seconds. Then the beef is added back in and cooked for 1 more minute.
Servings: 2
Ingredients
- 1 lb top sirloin thinly sliced
- 2 tbsp shaoxing cooking wine
- 1/2 tsp salt
- 3 tbsp cornstarch
- 1/4 cup vegetable oil
- 4 garlic cloves sliced
- 2 tsp ginger minced
- 5 green onions cut into 2” pieces; white and green parts separated
Sauce
- 1/4 cup chicken stock
- 1/4 cup light soy sauce
- 2 tsp dark soy sauce
- 1/4 cup sugar
- 2 tsp cornstarch
Instructions
- Marinate the beef with shaoxing cooking wine and salt for 15 minutes. Then coat the beef in cornstarch. Set aside.
- Mix together the sauce ingredients. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Add in the beef in a single layer.
- Sear on one side for 1 minute without moving. Then flip on the other side and sea ffor another minute. Remove from the pan and set aside.
- Add in the garlic, ginger, and the white part of the green onions. Sauté for 30 seconds.
- Pour in the sauce ingredients. Immediately give it a stir. It will thicken very quickly.
- Add in the beef and the green part of the green onions. Cook for 1 minute. Turn off the heat.
Mie Goreng
Mie Goreng
Mie goreng simply translates to “fried noodles.” The protein and vegetables are completely interchangeable. The noodles, eggs, sauce, tomatoes and green onions are not. The most important thing to do in this recipe is to prep all of the ingredients before starting the stir fry. You won’t have time to do it as you go since the fried noodles only take 10 minutes to prepare.
Ingredients
- vegetable oil
- 5 garlic cloves sliced
- 1 large shallot diced
- 3 Thai chilies finely chopped
- 1 lb sirloin tip thinly sliced into strips
- 1 cup carrots julienned
- 1 cup cabbage chopped
- 1 bunch kale chopped
- 2 large eggs beaten
- 1 lb Chinese egg noodles
- 1 large tomato cut in half; thinly sliced
- 3 green onions chopped
Sauce
- 2 tbsp kecap manis
- 1 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sambal oelek
- 1/2 tbsp sesame oil
Instructions
- For a recipe as such, prep all of the ingredients before you start the stir fry. Chop your veggies. Cook your noodles. Beat the eggs. Marinate the beef in a little soy sauce. Mix all of the mie goreng sauce ingredients together.
- Heat up 2 tbsp of vegetable oil in a large sauté pan or wok over medium high heat. Sear the beef for 1 minute per side. Remove from the pan.
- Add 2 more tbsp of vegetable oil. Sauté the sha, garlic, and chilies for 1 minute.
- Add in the carrots, cabbage, kale, and 1 tbsp of the sauce. Sauté for 2 minutes.
- Move the veggies to one side of the pan. Pour in the beaten eggs on the other side. Let set for 30 seconds.
- Fold the veggies over the top off the eggs and scramble.
- Add in the noodles, beef, and the sauce.
- Coat the noodles in the sauce and fry for 2 minutes.
- Turn off the heat. Stir in the tomatoes and green onions.
