Tag: beef
Papaya and Beef Jerky Salad
Papaya and Beef Jerky Salad
Papaya and beef jerky salad is a popular street food in Vietnam. It’s usually served in a plastic bag with a pair of chopsticks. The jerky used in this salad is fruit flavored, so it will be sweeter than jerky that you are used to. You can find this type of jerky at any Asian market, along with already shredded fresh papaya.
Ingredients
- 1 lb papaya shredded
- 1 cup Thai basil
- 4 oz fruit flavored Asian beef jerky thinly julienned cut
- 1 cup roasted peanuts chopped
Dressing
- 1/2 cup water
- 1/4 cup soy sauce
- 1/2 cup sugar
- 1 tbsp vinegar
- 2 thai chilies finely chopped
Instructions
- Mix the dressing ingredients together. Set aside.
- Add the papaya, basil, jerky, and chopped peanuts to a bowl.
- Pour in the dressing. Toss with the salad.
Beef Chow Fun
Beef Chow Fun
This restaurant style beef chow fun is very easy to make and fairly inexpensive depending on the cut of beef you use. Chow Fun always contains a flat rice noodle, looking very similar to fettuccine. You can find these noodles at Asian markets for no more than $1.50/14oz package. These noodles are dried and typically need to be soaked in warm water for an hour if being used in a stir fry. You may be able to find these fresh in the refrigerated sections. When choosing beef for a stir fry, I like to use top sirloin. It is tender, flavorful, and cost effective. Other cuts that will work well in this Chow Fun include, flank steak, skirt steak, flat iron, or even NY strip if you want to use a higher end cut. Fattier cuts don’t work in this dish. If you want to substitute a different protein; chicken, pork, shrimp, or tofu are all acceptable.
Ingredients
Beef Marinade
- 1 lb top sirloin 1/4” thick pieces
- 2 tbsp light soy sauce
- 2 tbsp shaoxing cooking wine
- 4 tsp cornstarch
Sauce
- 4 tbsp light soy sauce
- 4 tbsp shaoxing cooking wine
- 2 tbsp dark soy sauce
- 2 tsp sugar
Beef Chow Fun
- 4 tbsp vegetable oil
- 2 tbsp garlic cloves minced
- 2 tsp ginger minced
- 1/2 medium white onion sliced
- 14 oz wide rice noodles prepare according to package
- 2 cups bean sprouts
- 6 green onions cut into 1” pieces diagonally
Instructions
- Mix together the marinade ingredients.
- Add in the beef, making sure that all of the pieces are coated. Give the beef a little massage. Let marinate for 15 minutes.
- Mix together the sauce ingredients. Set aside.
- Heat up 2 tbsp of cooking oil in a large sauté pan or wok over medium high heat. Add the beef in a single layer. Sauté the beef for 1 minute a side without stirring. This will allow the beef to get a nice sear. When done, remove from pan and set aside.
- Reduce the heat to medium. In the same pan, add another tbsp of oil. Sauté the onions, garlic, and ginger for 2 minutes.
- Add in the last tbsp of cooking oil. Stir in the rice noodles, making sure that they are coated in the garlic, onion, and ginger. Stir fry for 2-3 minutes. If the noodles begin to stick to the bottom, add a little bit of water.
- Stir in the beef and the sauce. Make sure all of the noodles are coated in the sauce. Cook for a minute.
- Stir in the bean sprouts and green onions.
- Cook for 2 more minutes.
- Chow down the Chow Fun.
Panang Curry with Beef
Panang Curry with Beef
Panang Curry is a highly flavorful curry that requires very little prep work. What is different about this curry from others is that the gravy is a lot thicker instead of being soupy. It also has no vegetables of any sorts in here. Just the meat and curry gravy.When choosing the beef for this curry, you want to use something that is fairly tender since the meat will cook quick instead of simmering over a long period of time, such like a massaman curry. I recommend using top sirloin, ny strip, flat iron, or flank steak. The meat also needs to be sliced as thin as possible.
Ingredients
Panang Curry Paste
- 10 dried arbol chilies
- 1 tsp sea salt
- 3/4 tsp cumin seeds
- 1 1/2 tsp coriander seeds
- 1/4 tsp white peppercorns
- 3 tbsp lemongrass chopped
- 1 tbsp galangal chopped
- 1 1/2 tsp lime zest
- 1 tsp cilantro roots
- 3 tbsp minced garlic
- 1/4 cup shallots chopped
- 1 tsp shrimp paste
- 2 tbsp roasted peanuts
Panang Curry with Beef
- 1 lb top sirloin sliced thin
- 2 tsp fish sauce
- 2 tsp olive oil
- 3/4 + 1/2 cup coconut milk
- 10 kaffir lime leaves julienned
- 1 tsp fish sauce
- 1 1/2 tbsp palm sugar
- 4 thai chilies finely chopped
Instructions
Panang Curry Paste
- In a spice grinder, add the arbol chilies, cumin, coriander, sea salt, white peppercorns, and peanuts.
- GRIND!
- In a blender or food processor, add the ground spices and the rest of the curry paste ingredients.
- Blend into a paste. You might need to add a little bit of water if the paste is too dry.
Panang Curry with Beef
- Slice the top sirloin as thin as possible. Marinate with the fish sauce and olive oil.
- In a large sauce pan, reduce 3/4 cup of coconut milk over medium high heat for 5 minutes.
- Stir in the curry paste, reducing the heat to medium low and cooking for a couple of minutes.
- Stir in the lime leaves and palm sugar. Simmer until the palm sugar is dissolved.
- Add in the top sirloin, making sure that the slices of beef are separated as much as possible. Cook until the beef is about half way cooked through.
- Stir in the rest of the coconut milk. Cook for 1 more minute.
- Stir in the Thai chilies. Turn off the heat.
- Serve with steamed jasmine rice.
