Tag: beef
Trinchado
Trinchado
Trinchado was introduced through South Africa by the Portuguese; migrating to countries such as Mozambique and Angola. Trinchado literally means cut up in Portuguese, hence the slices of beef that get seared then stewed in a spicy peri peri/tomato-based sauce. Originally, trinchado was served as bar food. Whatever leftover meat was thrown into the fiery sauce and simmered until tender. The heat of the sauce plus the heaviness of the meat were considered the food to eat to sober up. Now, trinchado is served as a main course(either beef, chicken, or fish), always with a crusty Portuguese roll to sop up the sauce and a side of fries.There are two methods in making trinchado. The first is what is featured in my recipe; considered the “fast way.” Quickly searing slices of beef from either sirloin or strip loin, then finishing them off the last 5 minutes in the sauce takes about 40 minutes. The “long way” would beef to use a stewing cut of beef such as chuck and simmering it in the sauce for hours on end until it falls apart. Both are really good. Just depends on how much time you want to put into this.
Ingredients
- 1 1/2 lbs top sirloin or strip loin steak cut into 1/4” thick slices
- 1/4 cup Worcestershire sauce
- 3 tbsp cornstarch
- 1 large onion diced
- 4 roma tomatoes diced
- 6 garlic cloves
- 2 tbsp balsamic vinegar
- 1/3 cup peri peri sauce
- 2 cups beef stock
- 1 cup red wine
- 1 tsp sugar
- salt and pepper to taste
- olive oil for frying
Garnish
- cilantro chopped
Instructions
- Marinate the beef in the Worcestershire sauce and cornstarch for 30 minutes.
- Heat up 2 tbsp of olive oil in a large sauté pan over high heat. Add the beef in a single layer in the pan.
- Sear for a minute a side. You will have to cook the beef in 2 batches in order to not overcrowd the pan. Remove the beef from the pan anc set aside.
- Heat up 2 more tbsp of olive oil over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic and tomatoes. Sauté for another 5 minutes with a cover on the pan.
- Take off the cover. Pour in the beef stock, red wine, balsamic vinegar, peri peri sauce, and sugar. Bring to a boil. Reduce the heat to medium low and simmer for 20 minutes.
- Add the beef back into the pan. Simmer for 5 more minutes.
Mishkaki
Mishkaki
Mishkaki is Swahili for little pieces of meat on a skewer. And that is exactly what these are. The marinade on these beef skewers is heavily influenced by Indian cuisine: the ginger garlic paste, chili powder, and tandoori masala seasoning being the main flavor profile.
Equipment
- skewers
Ingredients
- 2 lbs top sirloin cut into 1 1/2” cubes
- 4 tbsp lemon juice
- 4 tbsp ginger garlic paste
- 2 tbsp vegetable oil
- 2 tsp chili powder
- 1 tsp tandoori masala seasoning
Instructions
- Mix all of the marinade ingredients together. Marinate the sirloin for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the pieces of sirloin. Place on a rack on a baking sheet lined in foil.
- Broil for 4-5 minutes a side. Alternatively, you can grill these skewers for the same amount of time on a gas grill or directly over the charcoals on a good old fashioned Weber grill.
Japchae
Japchae
Japchae is a popular Korean dish using glass noodles, which are made out of sweet potato starch. The noodles are stir fried and tossed with beef, vegetables, and egg in a sweet and salty sauce. All of the ingredients are cooked separately instead of stir frying together.
Ingredients
- 8 oz sweet potato starch noodles
- 1 carrot julienned
- 1/2 medium onion sliced
- 2 green onions chopped
- 4 oz sirloin julienned
- 4 oz oyster mushrooms sliced
- 6 oz spinach
- vegetable oil for frying
Sauce
- 4 tbsp soy sauce
- 3 tbsp sugar
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 tsp garlic minced
- 1/4 tsp black pepper
Garnish
- 2 large eggs beaten
Instructions
- Mix together the sauce ingredients. Set aside.
- Bring a pot of water to boil. Add on the noodles. Boil for 8 minutes. You will want these noodles cooked through, not al dente.
- Drain the noodles. Shock in cold water to stop the cooking process. Place in a large bowl and toss with 2 tbsp of the sauce.
- In the same pot, blanch the spinach for 1 minute. Shock in cold water. Squeeze out any excess water and give the spinach a rough chop. Set aside.
- Heat up 2 tbsp of vegetable oil in a large sauté pan or wok over medium high heat. Stir fry the noodles for 4 minutes. Return the noodles to the bowl.
- Heat up another tbsp of vegetable oil. Stir fry the carrots for a minute. Add in the onion and green onion. Stir fry for another minute. Place on top of the noodles.
- Heat up another tbsp of oil. Stir fry the mushrooms and beef for 1 minute with 2 tbsp of the sauce. Place on top of the noodles.
- Heat up a tbsp of oil in a small skillet over medium heat. Pour in the eggs. Let firm up for a minute or two, then flip.
- Roll the omelette and cut thin ribbons. Add 2/3 of the egg to the noodles.
- Add the spinach and the rest of the sauce to the bowl. Gently toss all of the ingredients together.
