Tag: beef
Beef Suqaar
Beef Suqaar
Suqaar is one of the most popular dishes in Somali cuisine. It is simply beef or any other meat of your choosing simmered with carrots, potato, and green peppers. It is cooked until all of the liquid has evaporated. Suqaar has a slight Italian influence with the introduction of garlic and onions used as aromatics. It only uses salt as the seasoning, as the ingredients themselves create so much flavor. Serve suqaar with Somali spiced rice.
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion thinly sliced
- 1 medium green bell pepper diced
- 4 garlic cloves minced
- 1 serrano pepper left whole
- 1 1/2 lbs sirloin tip cut into 1” cubes
- 2 medium potatoes cut into 1” cubes
- 3 carrots peeled and sliced
- 1 cup beef broth
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up 3 tbsp of vegetable oil in a large dutch oven over medium high heat. Sauté the onions, green peppers, garlic, and serrano pepper for 5 minutes.
- Add in the beef, carrots, and potatoes.
- Pour in the beef stock. Bring to a boil. Reduce the heat to low and simmer for 45 minutes.
- If there’s any liquid left, turn the heat to high to cook it out. Season with salt.
- Garnish with chopped cilantro.
Honduran Carne Asada
Honduran Carne Asada
Carne asada is the national dish of Honduras. What sets this carne asada apart from others is that it’s marinade base is bitter orange juice. While you might have a difficult time finding bitter oranges unless you go to a Latin market, you can substitute the juice of an orange and lime. There is also bottled bitter orange juice called naranja agria from a concentrate that is available in the Latin sections of most grocery stores that will also work. I prefer to use real juice.Carne asada is always flank or skirt steak. Both of these cuts can be tough, so marinating overnight will get you the best results for tenderness and flavor. The beef can either beef grilled or broiled for 5-6 minutes a side. Slice the beef across the grain on a bias to serve. Carne asada is served with chimol, a Honduran-style pico de gallo, and refried beans.
Servings: 4
Ingredients
- 2 lbs skirt or flank steak
- 1/2 cup bitter orange juice
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1 tbsp Worcestershire sauce
- 2 tsp ground cumin
- 1 tsp salt
Instructions
- Mix together the marinade ingredients.
- Cross cut the beef into 2” wide pieces. Marinate the beef for 8 hours, preferably overnight.
- Preheat your broiler. Place the beef on a rack on a baking sheet lined in foil.
- Broil for 6 minutes a side. Alternatively, you can grill the beef for the same amount of time. Let rest before serving.
Bibimbap
Bibimbap
In Korean, bibim means “to mix”, and bap means “rice”. So bibimbap is meat, vegetables, egg, and sauce mixed with rice. But it’s a lot more then that. Bibimbap is traditionally served in a hot stone bowl called a dolsot. The inside of the hot bowl is brushed with sesame oil. The rice is cooked in the bowl, creating a crispy rice layer. Then the toppings of your choosing are placed on top of the rice. An egg is cracked in the center and is drizzled with bibimbap sauce. Then, using your chopsticks, everything is stirred together in the bowl with the heat continuing to cook the bibimbap.
Servings: 2
Equipment
- dolsot stone bowl
- ramekins
Ingredients
- 2 cups steamed rice
- sesame oil
Toppings
- 6 oz sirloin thinly sliced and julienned
- 1/2 bunch spinach
- 1 carrot peeled and julienned
- 1/2 zucchini julienned
- 2 king oyster mushrooms sliced
- 2 green onions chopped
- garlic minced
- soy sauce
- sesame oil
- toasted sesame seeds
- salt and pepper
- 2 large eggs
- vegetable oil
Bibimbap Sauce
- 2 tbsp gochujang paste
- 1 1/2 tbsp water
- 1/2 tbsp sugar
- 1/2 tbsp sesame oil
Instructions
Prepping the Toppings
- Marinate the beef with 1 tbsp soy sauce, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tbsp green onion, and 1/2 tsp of sesame seeds for 10 minutes. Sauté in 1/2 tbsp of oil for 5 minutes until cooked through. Set aside.
- Sauté the carrots in a 1/2 tbsp of oil over medium high heat for 2 minutes. Season with salt and pepper. Set aside.
- Sauté the zucchini, 2 tbsp green onion, and 2 minced garlic cloves in a 1/2 tbsp of oil over medium high heat for 2 minutes. Toss with 1/2 tsp of toasted sesame seeds and set aside.
- Sauté the mushrooms in a 1/2 tbsp of oil over medium high heat for 3-4 minutes. Season with salt and pepper and set aside.
- Sauté the spinach, 2 minced garlic cloves, 1 tbsp of green onion, and toasted sesame seeds in 1/2 tbsp of oil medium high heat for 2 minutes. Set aside.
- Mix together the bibimbap sauce ingredients. Set aside.
