Tag: beef
Japanese-Style Bone-In Strip Steak
Japanese-Style Bone-In Strip Steak
This is the way you’d get a steak if you ate at a Japanese teppanyaki restaurant. The preparation is quite simple and the whole dish takes under 10 minutes to make. You can cook this in a frying pan and not have to worry about firing up a grill. You can use a strip, ribeye, top sirloin, or fillet mignon.
Ingredients
- 2 tbsp vegetable oil
- 3 garlic cloves sliced
- 16 oz bone-in strip steak
- salt
- cracked black and white pepper
Sauce
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp water
- 1 tbsp sugar
Instructions
- Mix together the sauce ingredients. Set aside.
- Season the steak on both sides with salt and cracked black and white pepper.
- Heat up cooking oil in a frying pan over medium high heat. Fry the garlic cloves for a minute until browned. Set aside.
- Increase the heat to high heat. Add in the strip steak.
- Sear for 3 minutes a side.
- Pour in the sauce. Coat the steak in hydrahead sauce on each side. Remove the steak from the pan.
- Allow the sauce to thicken; 1-2 minutes.
Filipino-Style Lasagna
Filipino-Style Lasagna
Filipinos have their take on lasagna, just like spaghetti. The meat sauce for the lasagna is made the same way as the spaghetti sauce: with ground beef and diced Filipino red hotdogs; with banana ketchup in the tomato sauce to give it the distinct sweetness that makes the lasagna Filipino in flavor. The noodles are layered with meat sauce and a bechamel sauce, then finely topped off with cheese. The lasagna will take 30-40 minutes in a preheated 375 degree oven. Most importantly, let the lasagna rest for at least 20 minutes before cutting into it or you’ll have a plate of slop instead of a nicely layered tower of goodness.
Servings: 8
Equipment
- 9”x13” baking pan; at least 3” deep
Ingredients
- 1 package lasagna noodles prepared according to box
- 1 cup cheddar jack cheese
Meat Sauce
- 1 tbsp vegetable oil
- 16 oz Filipino hotdogs sliced
- 1 small onion diced
- 1 red or green bell pepper diced
- 6 garlic cloves minced
- 3 lbs ground beef
- 24 oz tomato sauce
- 12 oz banana ketchup
- 1 can tomato paste
- 1 cup beef stock
- 2 tsp Italian seasoning
- 2 tsp sugar
- salt and pepper to taste
Bechamel Sauce
- 1/2 cup butter
- 1/2 cup flour
- 4 cups whole milk
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
Meat Sauce
- Heat up cooking oil in a large saucepan over medium high heat. Sauté the hot dogs for 3-4 minutes until browned. Remove from the pan.
- Add in the onions, bell pepper, and garlic. Sauté for 5 minutes.
- Add in the ground beef, breaking up all of the clumps. Cook for 10 minutes. Drain any remaining grease.
- Add in the tomato paste. Cook for 2 minutes. Stir in the tomato sauce, banana ketchup, beef broth, Italian seasoning, sugar, salt, and pepper. Cover. Simmer on low heat for 30 minutes.
- Stir in the hotdogs . Cover and continue simmering for 10 minutes. Let cool.
Bechamel Sauce
- Melt butter in a saucepan over medium heat. Whisk in the flour until there are no remaining lumps. Cook for 2-3 minutes.
- Whisk in the milk, salt, and white pepper.
- Continuously whisk for 7-8 minutes until the sauce is thick and can coat the back of a spoon. Take off the heat.
Lasagna Assembly
- Grease the bottom of a 9×13 baking dish that’s at least 3” deep. Ladle a thin layer of the meat sauce on the bottom.
- Take 4 lasagna noodles and lay them horizontally across the pan; slightly overlapping each other.
- Ladle 1/3 of the meat sauce over the noodles.
- Pour half of the cream sauce over the meat sauce.
- Repeat these steps one more time. Once you are done layering the lasagna, there shoulad be the rest of the meat sauce on top. Cover that with the cheese. Bake in a 375 degree oven for 30-40 minutes; until the cheese is melted and slightly browned on top.
Pepper Encrusted Smoked Eye of Round Roast
Tips For Smoking Eye Of Round Roast Rub salt into the roast and let sit in the refrigerator for 30 minutes. This will help extract moisture and dry out the roast. Let the roast sit out at room temperature for an hour. Throwing a cold …
Beef Tibs
Beef Tibs
Beef tibs is a popular Ethiopian dish using berbere spice; one of the building blocks of East African cuisine. Berbere is the Ethiopian equivalent of a chili powder, but with a lot more ingredients. Onions, garlic, ginger, and berbere are sautéed in niter kibbeh, an Ethiopian spiced butter, at a low temperature for 30 minutes. If you try to cook the onions down at a higher tempature, the will burn. This is a slow process. Then the onion mix is pulsed a few times in a food processor until it becomes a chunky sauce. In another sauté pan over high heat, lean cubes of top sirloin are sautéed. Sear then for 3 minutes on the first side without moving them. This will help seal in he juices. Then flip the beef cubes over and sear for 2 more minutes. Turn off the heat and toss in the chunky onion sauce. Serve the beef tibs with injera and sautéed greens.
Servings: 2
Equipment
- food processor
Ingredients
- 4 tbsp butter or niter kibbeh
- 1 large white onion diced
- 6 garlic cloves chopped
- 3” knob ginger peeled and chopped
- 2 tbsp berbere
- 2 tbsp vegetable oil
- 1 lb top sirloin trimmed of all fat; cut into 1” cubes
- salt to taste
Instructions
- Melt butter in a large sauté pan over medium heat. Add in the onions, garlic, ginger, and berbere. Turn the heat down to medium low and slowly sauté for 25-30 minutes.
- Add the onion mix to a food processor.
- Pulse a few times until chunky, but somewhat smooth.
- Season the beef with salt. Heat up cooking oil in a sauté pan over high heat. Add the beef in a single layer. Let the beef sear on one side for 3 minutes without moving.
- Turn the beef over and sauté for 2 more minutes.
- Turn off the heat and toss in the onion purée.
Berbere Spice
Berbere spice is a building block for all East African cuisine. It has a nice smokey and spicy taste. It is the main spice ingredient in Zigni, Doro Wat, and many other Ethiopian, Eritrean, and Somali dishes. Berbere spice is great on meat, fish, vegetables, and eggs.
Ingredients
- 3 tbsp smoked paprika
- 2 tbsp paprika
- 1 tbsp ginger
- 1 tbsp granulated garlic
- 1 tbsp dried basil
- 1 tbsp cayenne pepper
- 1/2 tbsp cinnamon
- 1/2 tbsp fenugreek seeds
- 1/2 tbsp nutmeg
- 1 tsp white pepper
- 1 tsp cumin
- 1 tsp cardamom
Instructions
- If you have any whole spices, lightly dry toast them in a pan for a couple of minutes. Then grind them in a coffee grinder used for spices only, or grind them by hand in a mortar and pestle. Mix all the spices together.
Injera
Injera is an East African staple, eaten with just about every meal. Similar in appearance to a buckwheat crepe, the injera is made out of teff flour. Teff is a grain grown in Ethiopia and Eritrea. The flour is mixed into a thin pancake like batter. The batter is left to ferment in the refrigerator for 2 days, giving the injera a flavor similar to sourdough. When ready to cook, ladle some of the batter on an oiled nonstick pan over high heat. The injera takes no more than 2 minutes to make, with no flipping required. The batter is thin enough to cook completely through. The injera is torn and eaten as a scoop for your food.
Equipment
- upright mixer
Ingredients
- 2 cups teff flour
- 1/2 package dry active yeast
- 1/4 tsp baking soda
- 2 cups water
- 1/2 tsp salt
Instructions
- Mix all ingredients except the salt in an upright mixer for a minute.
- Add the salt and blend for 15 seconds.
- Cover the batter and let sit in the refrigerator for 2 days.
- Lightly oil a nonstick pan over high heat. Pour a ladles worth of the batter into the pan, making a circular shape.
- Cook on 1 side for up to 2 minutes. No flipping required.
