Tag: beef
Alambres
Alambres
Alambres are Mexican style beef kabobs. What sets these aside from a regular beef kabob is that there is a piece of bacon or pork belly touching each piece of beef. They can be either broiled or grilled; about 5-6 minutes a side depending on how well done you like your beef. Alambres are always served with tortillas, limes, a hot sauce, and guacamole.
Servings: 4
Equipment
- metal skewers
Ingredients
- 2 lbs top sirloin Cut into 1.5” cubes
- 1 tbsp vegetable oil
- 3 tsp salt
- 3 tsp black pepper
- 1/2 lb pork belly or bacon Cut into 1.5” pieces
- 1 large red bell pepper Cut into 1.5” pieces
- 1 large green or orange bell pepper Cut into 1.5” pieces
- 1/2 large white onion Cut into 1.5” pieces
Instructions
- Rub the beef with vegetable oil. Season with 2 tsp of salt and 2 tsp of black pepper.
- Season the pork belly with 1 tsp of salt and 1 tsp of black pepper. If using bacon, skip this step.
- Skewer up the beef, pork, peppers, and onions on metal skewers. Make sure that every piece of beef has an onion on one side and a piece of pork belly or bacon on the other. 4 pieces of beef on a skewer is plenty.
- Preheat your broiler or grill. The alambres will take 5 minutes a side.
Loco Moco
Loco Moco
Loco Moco is a popular Hawaiian comfort food. First you smoke a fatty of Maui Wowie. Then hamburgers are pan fried and topped on steamed rice. A beef gravy is made from the pan drippings, then ladled over the burger and rice. Finally, it is topped with a fried egg. One of the greatest creations ever made, probably by a stoner.
Ingredients
- 1 lb 85% lean ground beef
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 3 green onions chopped
- fried eggs
- steamed rice
Loco Moco Gravy
- 1 1/2 cups beef stock
- 4 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp sesame oil
- 2 tsp ketchup
- 2 tsp sugar
- 4 tsp cornstarch
Instructions
- Mix together all of the gravy ingredients. Set aside.
- Season the ground beef with salt and pepper. Form into 1/4lb, 1/3lb, or 1/2lb patties, depending on how big you want them.
- Melt butter in a large sauté pan over medium heat. Toss in the patties.
- Cook for 5-6 minutes a side. Remove from the pan.
- Add the green onions to the same pan. Cook for a minute.
- Pour in the gravy ingredients. Scrape up the brown bits on the bottom of the pan. Simmer for 3 minutes.
- Add the patties back in.
- Simmer another 3 minutes, flipping the burgers half way through.
Beef in Mushroom Sauce
Beef in Mushroom Sauce
This savory beef in mushroom sauce is pretty much the Filipino version of beef stroganoff. The beef and mushroom gravy can be served with mashed potatoes, egg noodles, or steamed rice. Whatever carb you choose, it will be a win-win. When choosing beef, top or bottom sirloin will be the best cuts to use for tenderness and price. Skirt steak, flank steak, even NY strip are all acceptable to use as well. Dredging the beef in flour is an important step that can’t be skipped. This will help thicken the sauce when the beef is added back in.
Ingredients
- 1/4 cup flour
- 2 lbs top or bottom sirloin cut into 1/4” thick slices
- 5 tbsp vegetable oil
- 8 oz mushrooms sliced
- 1 medium onion chopped
- 6 garlic cloves minced
- 3 cups beef stock
- 1/2 cup table cream
- 1/2 cup water
- 1/4 cup cornstarch
- salt and pepper to taste
Garnish
- parsley chopped
Instructions
- Dredge the beef in flour.
- Heat up 2 tbsp of cooking oil in a large sauce pan over medium high heat. Sauté the mushrooms for 3 minutes. Remove from the pan and set aside.
- Add 2 more tbsp of cooking oil. Sear the beef in batches for 3 minutes a side. Remove the beef from the pan and set aside.
- Add 1 more tbsp of cooking oil to the pan. Sauté the onions and garlic for 2 minutes.
- Pour in the beef stock. Scrape up the brown bits from the bottom of the pan with a wooden spoon. Bring to a boil.
- Add in the beef. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Stir in the table cream. Simmer for another 5 minutes.
- Mix together the water and cornstarch to make a slurry. Pour in the sauce and let thicken.
- Add the mushroom back in. Season with salt and pepper.
