Tag: beef
Carne Asada
Carne Asada
Carne Asada refers to grilled meat. There are countless types of marinades that you can make for this dish. Carne asada varies quite a bit from region to region in Mexico,so it’s really just personal preference. Lime juice or sour orange juice(which isn’t easily available in my hood) are typically used in the marinade. The acidity of citrus is a natural tenderizer to meat. Some people will use beer in their marinade. I used some soy sauce for a little saltiness, along with garlic and onion, because they’re my favorite aromatics to use in everything. When picking out meat, I recommend using either flank or skirt steak. They both take marinades well and are already fairly thin cuts, allowing them to cook faster. Top sirloin is a good substitute that’s still inexpensive. If you want more of a higher end cut, ribeye or NY strip will work great. Make sure they are no more than 3/4″ thick.Carne Asada is traditionally grilled over wood or charcoal. Grilling this way will give it a nice char and smokey flavor. The steak will take about 6 minutes a side for medium rare. If you don’t have a grill like myself, you can prepare it on a grill pan on your stove top or under the broiler like I did. The steak will take 8 minutes a side for medium rare. Let rest for 10-15 minutes before slicing. Slice the steak against the grain, thinly.I turned my carne asada into tacos with a homemade Serrano pepper hot sauce, real Mexican sour cream, and my cilantro/onion/green onion mix.
Servings: 4
Ingredients
- 1 1/2 lb flank steak or skirt steak top sirloin, ribeye, ny strip will also work
- 2 tbsp soy sauce
- juice of a lime
- 3 garlic cloves minced
- 1/4 medium onion sliced
- 1 tsp black pepper
Instructions
- There are a couple of options you can use for the beef. Flank steak or skirt steak are great options. They are already fairly thin cuts that absorb marinade well and take minimal time to cook. Top sirloin, ribeye, NY strip, flat iron, and hangar steaks are all acceptable substitutes. I am using a flank steak.
- Mix the soy sauce, lime juice, minced garlic, onion, and black pepper together.
- Pour the marinade over the meat. Let the flank marinate for a couple of hours. Overnight is even better.
- There are a couple different ways you can cook this. A charcoal grill works the best and gives it the best flavor. You can cook this on a grill pan on the stove top. I decided to use my broiler. Regardless of how you cook the meat, let it rest at room temperature for 30 minutes before cooking.
- Preheat your broiler for a good 10 minutes. Set your oven rack 6 inches away. Put the flank on a rack on a foil covered baking sheet. Broil the flank steak for 8 minutes a side. Let rest for 10-15 minutes.
- Once the flank is done resting, slice it thin against the grain.
- Carne Asada can be served with some beans and rice with some avocado. Or you can turn it into tacos like I did with; topped off with homemade Serrano pepper hot sauce, real Mexican sour cream, and cilantro/onion/green onion mix.
Beef Bulgogi Rice Bowl
Beef Bulgogi Rice Bowl
This is another great way to eat beef bulgogi. Most asian grocery stores have pre packed thinly sliced beef for bulgogi in their freezer section. They typically will use NY strip or ribeye. Top sirloin and flank steak will work as well. I would recommend not using any cuts less tender than these. The bulgogi tastes the best when you let the meat marinate overnight. But if you are in a rush, a couple of hours will do.You can use pretty much whatever vegetable you’d like. I wanted to us up some button mushrooms I purchased. More carrots, bean sprouts, broccoli, cabbage, would all work well with this.Serve this over steamed rice. This would also be great over rice noodles or in a lettuce wrap with a little bit of soy bean paste and a perilla leaf. BULGOGI!
Servings: 4
Ingredients
Bulgogi Marinade
- 3 tbsp light soy sauce
- 2 tbsp water
- 1 tbsp sugar
- 1 tbsp honey
- 1 tbsp rice cooking wine
- 2 tbsp garlic
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1/4 cup grated pear
- 1/4 tsp black pepper
Bulgogi Meat
- 1 1/2 lbs thinly slice strip, ribeye, or top sirloin
- 3 green onions chopped
- 1/2 medium onion thinly sliced
- 1 small carrot julienned
Other Vegetables
- 4 oz mushrooms sliced
Garnish
- toasted sesame seeds
Instructions
- Mix all marinade ingredients together.
- Add the sliced beef, green onion, onion, and carrot to the marinade. Mix thoroughly, making sure that the meat is marinated on each side. Let marinade for 4 hours, preferably overnight.
- When ready to use, let meat sit out at room temp for 30 minutes.
- In a large skillet or wok over high heat, add 2 tbsp of cooking oil. Add the mushrooms and beef bulgogi. Stir fry for 4-5 minutes.
- Turn off the heat. Drizzle 1 tbsp of sesame oil over the beef and mix.
- Serve the beef bulgogi stir fry over steamed rice. Garnish with more toasted sesame seeds.
Korean Braised Beef (Instant Pot)
Braised Beef (Instant Pot)
This recipe is super easy with tremendous results. Mix sauce ingredients together. Mix together with meat. Pressure cook. Done. It doesn’t get more low maintenanced than this.There a many different types of beef you can use with this recipe. Chuck, bottom round, beef ribs, beef shanks, chuck tender will all work very well. The best part of this recipe is that it takes only an hour in the Instant Pot as apposed to 4-6 hours in a slow cooker. If you don’t have a pressure cooker, you can definitely make this in a slow cooker on high for 4-6 hours or in your oven at 275 for 4 hours. Either way you cook it will be delicious. This meat is also great in Korean Beef Tacos, which will be in another segment.
Ingredients
The Beef
- 3-4 lb chuck roast
- 1 large onion quartered
Sauce
- 6 tbsp light soy sauce
- 3 tbsp rice wine
- 3 tbsp sugar
- 1 tbsp honey
- 1/2 Asian pear grated
- 1/4 tsp black pepper
- 1 cup beef stock
- 6 garlic cloves minced
Garnish
- sesame oil
- sesame seeds
- green onion
- cilantro
Instructions
Sauce
- Mix all sauce ingredients together. Set aside.
The Beef
- Cut chuck roast into 2″ pieces. This will help the meat cook faster.
- Add the beef, onion, and sauce mix to the Instant Pot. Set to the pressure cooker function. Cook on high for 1 hour.
- Release the pressure. If you’d like for the sauce to thicken, turn on the sautée function on medium and cook for 10 more minutes.
- Serve over jasmine rice. Garnish with sesame oil, sesame seeds, green onion, and cilantro.
