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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for the ‘Beef’ Category

26

Jul

2011

Beef with Tomatoes

This tasty dish evolved after receiving numerous requests in my California restaurant. Tip: Be certain that the tomatoes are very firm otherwise the dish becomes too juicy.

beef-and-tomatoes

1 pound beef loin top sirloin steak
1 pound fresh ripe but firm Roman tomatoes (about 5 or 6)
4 oz yellow onion (about half medium size)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
¼ teaspoon salt

Marinade:
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon finely grated fresh ginger root

Preparation:
Trim any extra fat from the steaks. Cut the steak into 1 ½ inch wide pieces. Slice beef pieces against the grain into ¼ inch thick pieces. Wash and slice the tomatoes lengthwise in half and then into quarters. Cut each quarter in half, crosswise (each tomato cuts into 8 chunks). Cut onion into 1 inch chunks. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside.

To Cook:
Heat oil in a non-stick wok or large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add beef. Cook and stir for approximately 2 minutes until the beef is medium rare. Add tomatoes, stir and mix well for a few seconds. Add 1 teaspoon sesame oil and ¼ teaspoon salt. Cook and stir for another two minutes until the tomatoes are slightly cooked and beef is tender. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes


24

Dec

2010

Oven Broiled Top Sirloin Steaks

For an easy and simple family meal, enjoy oven broiled steaks with a mixed green salad or stir-fry vegetables.

oven-broiled-steaks

4 pieces top sirloin steaks, each piece 1” to 1-1/2” thick (about 2 pounds).

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 tablespoons teriyaki sauce
1 teaspoon sugar
1 teaspoon pure sesame oil

Preparation:
In a large bowl, mix the marinade ingredients together. Trim extra fat from each steak. Add steaks to the bowl and coat each piece with the sauce. Cover and refrigerate for 2 hours or longer. Turn pieces at least once while marinating.

To Cook:
Preheat oven to broil (Hi). Line a large flat baking sheet with tin foil for easy cleanup. Arrange marinated steaks in pan and pour any remaining sauce over the steaks. Place the pan in the oven on the top rack. There should be approximately 4 inches of space between the heat and the rack. Leave the oven door ajar, approximately 3 inches. Broil the steaks for 7 minutes on one side then turn the steaks over. Broil for another 6 to 7 minutes. The steaks will be medium-rare and juicy.

Makes 4 servings
Preparation time: 5 minutes
Marinating time: 2 hours
Cooking time: 13 to 14 minutes


8

May

2010

Steak With Peppers

This is a simple stir-fry dish with a very colorful presentation. Yellow, orange and red bell peppers are plentiful in the spring time and full of vitamin C!

Steak With Peppers

1 pound flank steak
1 small yellow onion
½ large yellow bell pepper
½ large orange bell pepper
½ large red bell pepper
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon finely grated fresh ginger root
1 teaspoon pure sesame oil
¼ teaspoon black pepper

Preparation:
Cut flank steak along the grain into 1-1/2 inch wide strips. Angle the knife away from you at a 45-degree angle against the grain and slice the beef into ¼ inch thick pieces. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside. Cut the onion into 1 inch squares. Wash, remove stems and seeds from yellow, orange and red bell peppers. Cut the three bell pepper halves into 1 inch squares.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown the onions for a few seconds. Add the marinated beef, cook and stir until medium rare for 2 minutes. Add the bell peppers to beef. Stir-fry until the beef becomes slightly juicy and the bell peppers are tender yet still crunchy (approximately 2 more minutes). Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes


14

Jul

2009

Beef With Peanut Sauce

Ingredients as common to an American household as chunky peanut butter can be used to create fantastic dishes with a unique Asian flavor.

1 pound beef round steaks
4 stalks romaine lettuce
¼ cup roasted salted peanuts
1 tablespoon Canola or vegetable oil (for cooking in a non-stick wok or a frying pan)

Marinade:
1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon sugar

Sauce:
2 cloves garlic
3 tablespoons chunky peanut butter (We prefer Skippy brand)
2 tablespoons soy sauce
2 teaspoons white vinegar
1 teaspoon red hot chili oil

Preparation:
Slice beef against the grain into ¼ inch thick pieces. Cut pieces into 2 inch long strips. In a bowl, combine the beef strips with the marinade ingredients. Mix together thoroughly and set aside for at least 15 minutes. Wash the romaine lettuce and cut crosswise into ½ inch strips. Place ¼ cup of peanuts into a small plastic bag and crush them with a heavy knife. Set aside. Crush, peel and finely chop the garlic. In a small bowl combine the sauce ingredients. Mix until it resembles a thick paste. Set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the marinated beef strips to wok. Stir-fry for approximately 2 to 3 minutes until the beef is medium rare. Add sauce, cook and stir for another minute. Serve hot on a bed of romaine lettuce strips and sprinkle with crushed peanuts on top.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 5 minutes


17

Jun

2009

Ants Climb the Tree

This is a traditional Szechwan style dish. The ground beef symbolize little ants while the bean threads represent the tree branches. Bean Threads or Bean Thread Noodles are also known as “Saifun” made with mung beans and are found within the Asian section of most supermarkets.


½ pound 90% lean ground beef
1 package (3 pack tray, net wt. 5.29 oz.) bean threads / bean thread noodles
6 medium size shiitake dried black mushrooms
½ can sliced water chestnuts (2.5 oz.) drained
3 cloves garlic
2 scallions, including the green top
2 teaspoons finely grated fresh ginger root
1 teaspoon dried crushed red chili peppers
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 tablespoons water
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons pure sesame oil
¼ teaspoon salt

Preparation:
Soak the bean threads in warm water for 10 minutes until soft. Drain water. Use one hand to hold a bunch of bean threads on the cutting board and cut into 2 inches long pieces. Soak the mushrooms in warm water for 10 minutes until soft. Drain water from mushrooms, cut off stems if any and finely chop. Finely chop the water chestnuts. Crush, peel and mince the garlic. Wash and trim the green onions, finely chop. Peel and finely grate the fresh ginger root. In a small bowl, mix the sauce ingredient together and set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown garlic, onions, ginger root and red chili peppers for a few seconds. Add ground beef and stir-fry for approximately 2 minutes. Add mushrooms, water chestnuts, bean threads and the sauce mixture. Lower heat to medium. Cook and stir constantly for approximately 3 to 4 minutes until the bean threads are soft and transparent in color. Turn off heat and let the bean threads rest in the wok or pan for 5 to 10 minutes. They will expand just a bit. Serve warm with steamed rice or create a hand roll with lettuce leaves.

Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 7 minutes


18

Apr

2009

Spicy Beef With Leeks

Leeks are like mild onions with wonderful flavor. I’ve read somewhere that they can be described  as a cross between a green onion and cucumber. I am always happy when I cook with leeks or find recipes that include them. Beef served with Leeks is a Northern Chinese style stir-fry dish.

1 pound flank steak
1 leek (½ pound)
1 fresh green jalapeno pepper
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation:
Cut flank steak along the grain into 1-½ inch wide strips. Angle the knife away from you at a 45-degree angle against the grain and slice the beef into ¼ inch thick pieces. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside.

Wash the leek thoroughly and trim the ends keeping the green top. Cut the leek lengthwise in half. Diagonally slice the leek into ¼ inch thick pieces. Thinly slice the jalapeno pepper and include the seeds to make this dish spicy!

To Cook:
Heat oil in a non-stick wok or large frying pan over medium-high heat. When the oil is hot, add the marinated beef into the wok. Cook and stir for 1 to 2 minutes. Add leeks and jalapeno peppers. Stir-fry for approximately 2 to 3 minutes until the beef is cooked and the leeks are soft. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 5 minutes


20

Jan

2009

Mongolian Beef

Mongolian Beef is a classic Northern Chinese style, spicy dish.

1 pound flank steak
1 medium size yellow onion (8 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon dried crushed red chili peppers
1/2 teaspoon salt
1/4 teaspoon black pepper

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon finely grated fresh ginger root
1 teaspoon pure sesame oil

Preparation:,
Cut flank steak along the grain into 1-½ inch wide strips. Angle the knife away from you at a 45-degree angle against the grain and slice the beef into ¼ inch thick pieces. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside. Peel the onion and cut off ends. Cut the onion in half lengthwise and then into quarters. Crosswise cut the onion into ¼ inch thick pieces.

To Cook:
Heat oil in a non-stick wok or large frying pan over medium-high heat. When the oil is hot, brown the dried crushed red chili peppers for a few seconds. Add the marinated beef and stir-fry for approximately 2 minutes. Add onions, salt and black pepper. Cook and stir until the beef is cooked and the onions are tender for approximately 2 more minutes. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes


4

Dec

2008

Chinese Slow Cooked Short Ribs

An American dish with a Chinese twist! I just love slow cooking and how the meat falls off the bone. This dish is even better when served with boiled rice.

8 pieces of beef chuck short ribs (about 3-1/2 pounds)
1 oz. fresh ginger root
1 tablespoon canola or vegetable oil (for cooking in a non-stick pot)
¼ cup rice wine or cooking sherry wine
5 tablespoons soy sauce (Kikkoman brand)
1 tablespoon brown sugar
½ teaspoon black pepper
2-½ cups water

Preparation:
Rinse ribs and pat dry with paper towels. Trim excess fat from ribs. Peel and slice the ginger root into thin pieces.

To Cook:
Heat oil in a heavy pot over medium-high heat. When the oil is hot, brown the ginger root for a few seconds. Add ribs and brown the sides for approximately 5 minutes. Add wine, soy sauce, brown sugar, black pepper and water to the ribs. Cover pot and bring to a boil. Simmer on low heat for 3 to 3.5 hours and stir every 30 minutes. After 3+ hours of slow cooking, the beef will be tender with approximately 1 to 1.5 cups of juice remaining. Spoon the ribs onto a serving dish. Remove excess fat by skimming the top of the juice. Pour juice over the ribs. Serve hot.

Makes 4 servings
Preparation time: 5 minutes
Cooking time: 3 to 3.5 hours


30

Jul

2008

Beef with Asparagus

A welcomed variation of the American favorite, “Beef with Broccoli”. Of course broccoli may be substituted at anytime!

1 pound flank steak
½ pound fresh asparagus
½ small yellow onion
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons water
¼ teaspoon salt
¼ teaspoon sugar

Marinade:
3 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
2 teaspoons cornstarch
1 teaspoon finely grated fresh ginger root
1 teaspoon sugar
1 teaspoon pure sesame oil

Preparation:
Cut flank steak along the grain into 1-½ inch wide strips. Next, angle the knife away from you at a 45-degree angle. Slice against the grain into ¼ inch thick pieces. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside.  Wash and remove the tough ends of asparagus. Slice the asparagus into 2 inch diagonal pieces. Cut the onion into ¼ inch squares.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat.  When the oil is hot, brown the onions for a few seconds. Add the marinated beef. Cook and stir for approximately 2 minutes until the beef is medium rare. Transfer beef to a bowl. Add asparagus and 2 tablespoons of water into the wok. Cook for 30 seconds. Add ¼ teaspoon salt and ¼ teaspoon sugar. Cook the asparagus for approximately 2 more minutes until tender. Be careful not to overcook. Return cooked beef to wok.  Stir-fry beef and asparagus for an additional 30 seconds. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 6 minutes

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