Tag: beef
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.
Korean Short Ribs (LA Galbi)
Korean Short Ribs (LA Galbi)
LA Galbi gets it‘s name from the city where Korean immigrants settled into and used this cut of beef ribs. Koreatown in Los Angeles just happens to be my favorite place to get the best Korean food in the U.S. Bulgogi Hut in Koreatown has great all you can eat beef short ribs that you can grill yourself table side.There are 2 different cuts of short ribs; flanken and English cut. English cut are cut into large single bone chunks and are best for slow cooking. Flanken cut short ribs are thinly cross cut across the whole 3-4 bone short rib. 1/3”-1/2” is the ideal thickness for grilling and broiling the ribs. Unless you have a bandsaw in your kitchen, you will have to ask your local butcher to cut them for you like this. Fortunately, just about every Asian market will already have the short ribs cut this way, prepackaged and ready to go.Making the marinade is really simple. If you aren’t able to find asian pears, you can substitute a green apple. The short ribs will need to marinate for at least 8 hours. Overnight is even better and will give more flavor to your short ribs. There are 2 options in cooking your short ribs. Typically, the short ribs are grilled over a charcoal grill. If you don’t have a grill, they can be broiled in the oven. Regardless of how you cook them, they will take 4-5 minutes a side, depending on the thickness. Once they are finished cooking, garnish them with toasted sesame seeds.
Equipment
- charcoal grill
- chimney starter
- charcoal
Ingredients
- 3 lbs beef short ribs 1/2” thick, flanken cut
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup rice wine
- 2 tbsp honey
- 2 tbsp sesame oil
- 1/2 Asian pear grated
- 1/2 medium onion grated
- 6 garlic cloves minced
- 1 tbsp ginger grated
- 1 tsp black pepper
Garnish
- sesame seeds
Instructions
- Mix all of the marinade ingredients together.
- Marinate the short ribs in a gallon sized freezer bag for 8 hours, preferably overnight.
- Let your charcoal get gray in your chimney starter. Pour into the grill in a single layer and place on the grate. Place the short ribs directly over the charcoal.
- Grill for 4-5 minutes a side.
