Category: Beef

Vietnamese Shaking Beef inspired by The Slanted Door

Leave a comment

I’ve had so many wonderful meals at the Slanted Door in SF. This Shaking Beef was one I always ordered. I’d say it was their signature dish and for good reason. Although the restaurant has since closed, Charles Phan’s wonderful, The Slanted Door Cookbook preserves many of its memorable dishes.

I’ve made a few adjustments to fit the way I cook at home while staying true to the flavors and spirit of the original dish.

Note: The original dish used filet mignon tips, but those are expensive and skirt steak is packed with flavor, but feel free to use filet mignon if you like. It needs to be in 1-2 inch cubes

Looking for another excellent Vietnamese dish, Vietnamese Garlic Noodles: A San Francisco Classic

And the classic Chicken with Ginger, Vietnamese Chicken With Ginger- Gà Kho Gừng

Want to try some Thai to mix it up, Thai Ginger Chicken- Gai Pad King

Or a street food classic, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

How about an exotic Malaysian curry, Discover Chicken Curry Kapitan: A Malaysian Delight

Interested in my personal favorite recipes, My Favorite Recipes

Ingredients:

1 pounds Skirt Steak, cut into strips with the grain and then cubed against the grain. About 1-2 inch cubes.
½ cup Vegetable Oil, plus 1 Tbsp extra
1 Tbsp Sugar, plus 1 tsp extra
1 tsp Sea Salt
1 tsp freshly ground Black Pepper
¼ cup Rice Vinegar
¼ cup Mirin
¼ cup Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 teaspoons Fish Sauce
1 cup thinly sliced Red Onion
3 Green Onions, cut into 1-inch pieces
1 Tbsp Garlic, minced
2 Tbsp unsalted Butter
1 bunch Watercress, tough stems removed

Dipping Sauce

2 tsp Sea Salt
1 tsp freshly ground Black Pepper
¼ cup fresh Lime Juice

⸻

Instructions

In a large mixing bowl, combine the skirt steak with the tablespoon of canola oil, 1 tsp of sugar, salt, and black pepper. Toss well and let it marinate for 30-60 minutes, but 2 hours is great if you have the time.

While the beef is marinading, mix up your dipping sauce and set it aside.

In a separate bowl, mix together the rice vinegar, mirin, light soy sauce, dark soy sauce, fish sauce, and the remaining 1 tablespoon sugar until the sugar dissolves. Set it aside.

Heat a wok over high heat until very hot. Add ½ cup of the canola oil and heat until just about smoking. Depending on the size of your wok, you may need to cook the beef in two batches.

Add half of the beef in a single layer and fry for about 1-2 minutes, until a brown crust forms. Turn the cubes and cook for about 1 minute on the second side.

Note: If you need to do it in two batches, just take out the first batch and set aside and cook the second and then combine them back together, pour off the oil as described below and move to the onions and green onions.

Pour off all the oil except for about 3-4 Tbsp from the wok. Add the red onions and green onions and stir-fry for about 30 seconds.

Pour in the soy sauce mixture and shake the wok to coat the beef. Add the garlic and the butter, tossing until the butter melts and everything is evenly coated.

Arrange the watercress on a serving platter and spoon the beef over the top.

Serve the dipping sauce on the side.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Vietnamese Shaking Beef inspired by The Slanted Door

I’ve had so many wonderful meals at the Slanted Door in SF. This Shaking Beef was one I always ordered. I’d say it was their signature dish and for good reason. Although the restaurant has since closed, Charles Phan’s wonderful, The Slanted Door Cookbook preserves many of its memorable dishes. 
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Skirt Steak cut into strips with the grain and then cubed against the grain. About 1-2 inch cubes.
  • ½ cup Vegetable Oil plus 1 Tbsp extra
  • 1 Tbsp Sugar plus 1 tsp extra
  • 1 tsp Sea Salt
  • 1 tsp freshly ground Black Pepper
  • ¼ cup Rice Vinegar
  • ¼ cup Mirin
  • ¼ cup Light Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • 2 teaspoons Fish Sauce
  • 1 cup thinly sliced Red Onion
  • 3 Green Onions cut into 1-inch pieces
  • 1 Tbsp Garlic minced
  • 2 Tbsp unsalted Butter
  • 1 bunch Watercress tough stems removed
Dipping Sauce
  • Dipping Sauce:
  • 2 tsp Sea Salt
  • 1 tsp freshly ground Black Pepper
  • ¼ cup fresh Lime Juice

Equipment

  • Wok

Method
 

  1. In a large mixing bowl, combine the skirt steak with the tablespoon of canola oil, 1 tsp of sugar, salt, and black pepper. Toss well and let it marinate for 30-60 minutes, but 2 hours is great if you have the time.
  2. While the beef is marinading, mix up your dipping sauce and set it aside.
  3. In a separate bowl, mix together the rice vinegar, mirin, light soy sauce, dark soy sauce, fish sauce, and the remaining 1 tablespoon sugar until the sugar dissolves. Set it aside.
  4. Heat a wok over high heat until very hot. Add ½ cup of the canola oil and heat until just about smoking. Depending on the size of your wok, you may need to cook the beef in two batches.
  5. Add half of the beef in a single layer and fry for about 1-2 minutes, until a brown crust forms. Turn the cubes and cook for about 1 minute on the second side.
Note: If you need to do it in two batches, just take out the first batch and set aside and cook the second and then combine them back together, pour off the oil as described below and move to the onions and green onions.
  1. Pour off all the oil except for about 3-4 Tbsp from the wok. Add the red onions and green onions and stir-fry for about 30 seconds.
  2. Pour in the soy sauce mixture and shake the wok to coat the beef. Add the garlic and the butter, tossing until the butter melts and everything is evenly coated.
  3. Arrange the watercress on a serving platter and spoon the beef over the top.
  4. Serve the dipping sauce on the side.

Notes

Enjoy my recipes, Join the Kitchen

Tried this recipe?

Let us know how it was!

Perfect Beef Short Ribs: A Comfort Food Recipe

Leave a comment

Beef short ribs are proof that some of the finest dishes begin with simple ingredients and patience. Given enough time, the meat becomes fall-apart tender and the marrow from the bones enriches the braising liquid into a deeply flavorful sauce. This is comfort food at its finest—honest, rustic, and meant to be shared around the table.

What’s the key to this dish?

The secret to great short ribs lies in the bone. As the ribs slowly braise, the marrow and connective tissue melt into the sauce, creating a richness and depth of flavor that would be impossible to achieve any other way.

Looking for the perfect side, British Style Oven Roasted Potatoes 

Or, want a French classic dish, try Beef Bourguignon, Classic French Beef Stew with Red Wine

Ingredients:

8 whole Beef Short Ribs

Salt and Pepper, to taste

2 tbsp. Olive oil

1 whole medium Onion, diced

3 whole Carrots, diced

1/2 cup Celery 

2 whole Shallots, peeled and finely minced

3 Tbsp Tomato Paste 

2 c. Red or Port wine

2 c. Beef, Chicken or Vegetable Broth (enough to almost cover ribs)

2 sprigs Thyme

Preparation:

Sear shorts ribs in batches until well browned.

Remove from pan and pour off excess fat. Sauté the mirepoix and add other ingredients and slightly reduce.

Add back the short ribs.

Cover and into your preheated 350F oven for 3 – 4 hours.

 

Perfect Beef Short Ribs: A Comfort Food Recipe

Beef short ribs are proof that some of the finest dishes begin with simple ingredients and patience. Given enough time, the meat becomes fall-apart tender and the marrow from the bones enriches the braising liquid into a deeply flavorful sauce. This is comfort food at its finest—honest, rustic, and meant to be shared around the table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings: 4
Course: Main Course
Cuisine: Continental
Ingredients Equipment Method Notes

Ingredients
  

  • Salt and Pepper to taste
  • 2 tbsp. Olive oil
  • 1 whole medium Onion diced
  • 3 whole Carrots diced
  • 1/2 cup Celery
  • 2 whole Shallots peeled and finely minced
  • 3 Tbsp Tomato Paste
  • 2 c. Red or Port wine
  • 2 c. Beef Chicken or Vegetable Broth (enough to almost cover ribs)
  • 2 sprigs Thyme

Equipment

  • Heavy Pot with Lid

Method
 

  1. Sear shorts ribs in batches until well browned. Remove from pan and pour off excess fat.
  2. Sauté the mirepoix and add other ingredients and slightly reduce. Add back the short ribs.
  3. Cover and into your 350F preheated and cook for 3 – 4 hours.

Notes

Enjoy my recipes, Join the Kitchen

Tried this recipe?

Let us know how it was!

Beef Bourguignon, Classic French Beef Stew with Red Wine

Leave a comment

Beef Bourguignon is one of the great classics of French country cooking. It’s the kind of meal that would have been slowly simmering on a farmhouse stove or served in a neighborhood bistro on a cool evening in Burgundy. While some versions can be quite elaborate, the heart of the dish is surprisingly simple: good beef, red wine, vegetables, and patience.

Julia Child introduced generations of Americans to Beef Bourguignon, and her recipe remains a masterpiece. Over the years, however, I’ve adapted it into a version that’s a little more approachable for the home cook while preserving everything that makes the dish special.

One lesson I learned after making this countless times is not to rush the mushrooms and pearl onions. Years ago I often stirred them directly into the stew, but taking the extra step to brown them separately before adding them at the end creates deeper flavor and much better texture. It’s a small detail that makes a noticeable difference.

Roussillon, Provence-Alpes-Cote d’Azur, France

Here’s some other French bistro classics:

A wonderful braised chicken dish, Delicious French Fricassee: A Simplified Recipe

Or, who can resist the French classic, Coq au Vin: A Bistro Favorite Made Simple

Or a unique Georgian dish very influenced by French techniques, Georgian Shkmeruli: Garlic Chicken in a Creamy Sauce

Or a seafood classic from the south of France, Traditional Bouillabaisse-French Seafood Stew

My favorite once week dish, Simple Roasted Chicken Recipe: A French Classic

And some of the best potatoes you’ll ever eat, How to Make Perfect Sarladaise Potatoes

Looking for a list of recipes I come back to again and again, My Favorite Recipes

Ingredients 

4- 5 lbs Beef Chuck cubed

1 bottle Red Wine, Pinot Noir is ideal. 

2 Tbsp Oil

1/3 lb Bacon, pancetta or pork belly.

1 Onion, sliced

2 cups Baby Carrots 

2 cloves Garlic, smashed

1 Shallot, sliced

Salt and Pepper 

2 Tbsp Flour

1 Tbsp Tomato Paste

2 tsp Thyme, dried. 

2 Bay Leaves

1 1/2 cups Pearl Onions, peeled, left whole 

4 cups Mushrooms, left whole if small. 

Preparation:

Prep your meat and pour in your bottle of wine and allow to marinade 8 hours up to overnight. Drain the meat, pat the meat dry, reserving the wine. 

Blanch the bacon or pork belly in simmering water for 15 minutes, drain, remove and pat dry. This is only really necessary if the bacon is smoked. Using pancetta will eliminate this step. 

Heat the oil and render down the bacon and remove from the pan with a slotted spoon.

Preheat oven to 325F/163C. Salt and pepper the beef cubes and sear on all sides and remove from the pan and set aside. 

Add in the sliced onions, baby carrots, garlic, shallots and cook until slightly softened. Add in the flour and stir until incorporated and it takes on a slightly golden color. You want it to lose its rawness. 

Then add bay leaves, thyme, tomato paste and the retained red wine. Stir and incorporate and then add back the beef and bacon. Cook covered in the oven, for 3 hours. 

A pot of beef stew with chunks of beef, diced onions, and a rich red wine sauce.

After 3 hours sauté the mushrooms and pearl onions in a tablespoon of butter, until they begin to caramelize, then remove the beef from the oven and add them into the pot and continue cooking uncovered for another hour.

A pot of beef stew with chunks of beef, mushrooms, and baby carrots simmering in rich brown sauce.

Serve with potatoes, French fries or noodles. 

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Classic French Beef Stew with Red Wine

Beef Bourguignon is a classic of the French bistro menu. It’s the food your grandmere would make. Some recipes are very complicated, but if you strip it down to the essential elements, it’s manageable. 
Print Recipe Pin Recipe
Prep Time 8 hours
Cook Time 4 hours
Servings: 6
Course: Main Course
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 4- 5 lbs Beef Chuck cubed
  • 1 bottle Red Wine Pinot Noir is ideal.
  • 2 Tbsp Oil
  • 1/3 lb Bacon pancetta or pork belly.
  • 1 Onion sliced
  • 2 cups Baby Carrots
  • 2 cloves Garlic smashed
  • 1 Shallot sliced
  • Salt and Pepper
  • 2 Tbsp Flour
  • 1 Tbsp Tomato Paste
  • 2 tsp Thyme dried.
  • 2 Bay leaf
  • 1 1/2 cups Pearl Onions peeled, left whole
  • 4 cups Mushrooms left whole if small.

Equipment

  • Oven Proof Pot

Method
 

  1. Prep your meat and pour in your bottle of wine and allow to marinade 8 hours up to overnight. Drain the meat, pat the meat dry, reserving the wine.
  2. Blanch the bacon or pork belly in simmering water for 15 minutes, drain, remove and pat dry. This is only really necessary if the bacon is smoked. Using pancetta will eliminate this step.
  3. Heat the oil and render down the bacon and remove from the pan with a slotted spoon.
  4. Preheat oven to 325F/163C. Salt and pepper the beef cubes and sear on all sides and remove from the pan and set aside.
  5. Add in the sliced onions, baby carrots, garlic, shallots and cook until slightly softened. Add in the flour and stir until incorporated and it takes on a slightly golden color. You want it to lose its rawness.
  6. Then add bay leaves, thyme, tomato paste and the retained red wine. Stir and incorporate and then add back the beef and bacon. Cook covered in the oven, for 3 hours.
  7. After 3 hours sauté the mushrooms and pearl onions in a tablespoon of butter, until they begin to caramelize, then remove the beef from the oven and add them into the pot and continue cooking uncovered for another hour.
  8. Serve with potatoes, French fries or noodles.

Tried this recipe?

Let us know how it was!

Classic Ragu Bolognese Sauce Recipe: Slow and Delicious

Leave a comment

There are many versions of this classic sauce, Ragu Bolognese, which originated in Bologna.

Some use wine, some use milk, some use wine and milk and some only use a bit of tomato paste, but this is my tried and true version. It is epic, but it is definitely not fast food.

In my recipe, the order of the ingredients is important. Make sure to add the milk before the wine. And remember this is slow food. It’s always on simmer. Set aside at least 5 hours of cooking time, or even a bit more. The smell will tell you when it’s ready. A quick read through the recipe prior to beginning is a good idea. 

If you’re in the mood for chicken, try my Authentic Chicken Cacciatore Recipe

If you’re interested in exploring another Italian classic recipe, click here Authentic Sunday Sauce: A Family Tradition

Nonna’s classic marinara, Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen

A simple sausage based pasta dish, Italian Sausage and Pepper Sauce

One of my favorites, Pasta all’Amatriciana- North End Version

And a wonderful creamy pasta, Easy Cacio e Pepe Recipe: Pure Italian Comfort Food

And finally, My Favorite Recipes

Ingredients:

3 Tbsp Extra Virgin Olive Oil

2 Tbsp Butter

1 large Carrot, finely diced

1 large Onion, finely diced

1 stalk Celery, finely diced

1/4 cup Pancetta, finely diced

1 lb Beef, ground 

1 lb Pork, ground

1 cup Whole Milk 

Nutmeg, freshly grated 

Salt and Black pepper 

1 cup (235ml) white wine

1 – 28 oz. (800g) canned whole peeled tomatoes, crushed or pulsed. I like to crush them with my hands.

Preparation:

Add your butter and olive oil, and bring it up to a medium simmer, then add the pancetta, and allow it to gently release its fat, then add the beef, and then add the pork. You’re going to cook each of the meats until they just lose their rawness. A little pink is okay. At this point a little bit of salt and a little bit of pepper is good.

Then add your whole milk, and a few gratings of fresh nutmeg, and gently simmer it until the milk is almost gone. Then, you will add your wine and gently simmer until it is almost gone. 

Now add your tomatoes and gently simmer for 5 + hours. Be careful to avoid sticking. If it gets too thick, you can always add a little bit of water. This is where a cast iron heat diffuser comes in very handy.

When it’s finished, you will serve with fresh egg pasta, like tagliatelle or pappardelle and a little bit of Parmesan Reggiano.

If you can’t find fresh pasta, a quality dried egg pasta is perfectly fine. Remember not to overload the pasta, as this is a rich sauce and you want to taste the pasta as well.

Note: This makes a lot of sauce, so divide it up and freeze it. It freezes well. I like to let it defrost in the fridge and then gently reheat with a tiny bit of water.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Classic Bolognese Sauce Recipe: Slow and Delicious

There are many versions of this classic sauce, Ragu Bolognese, which originated in Bologna. 
Some use wine, some use milk, some use wine and milk and some only use a bit of tomato paste, but this is my tried and true version. It is epic, but it is definitely not fast food.
In my recipe, the order of the ingredients is important. Make sure to add the milk before the wine. And remember this is slow food. It’s always on simmer. Set aside at least 5 hours of cooking time, or even a bit more. The smell will tell you when its ready
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 6 hours
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Butter
  • 1 large Carrot finely diced
  • 1 large Onion finely diced
  • 1 stalk Celery finely diced
  • 1/4 cup Pancetta finely diced
  • 1 lb Beef ground
  • 1 lb Pork ground
  • 1 cup Whole Milk
  • Nutmeg freshly grated
  • Salt and Black pepper
  • 1 cup 235ml white wine
  • 1 – 28 oz. 800g canned whole peeled tomatoes, crushed or pulsed. I like to crush them with my hands.

Equipment

  • Heavy Pot

Method
 

  1. Add your butter and olive oil, and bring it up to a medium simmer, then add the pancetta, and allow it to gently release its fat, then add the beef, and then add the pork. You’re going to cook each of the meats until they just lose their rawness. A little pink is okay. At this point a little bit of salt and a little bit of pepper is good.
  2. Then add your whole milk, and a few gratings of fresh nutmeg, and gently simmer it until the milk is almost gone. Then, you will add your wine and gently simmer until it is almost gone.
  3. Now add your tomatoes and gently simmer for 5 + hours. Be careful to avoid sticking. If it gets too thick, you can always add a little bit of water. This is where a cast iron heat diffuser comes in very handy.
  4. When it’s finished, you will serve with fresh egg pasta, like tagliatelle or pappardelle and a little bit of Parmesan Reggiano.
  5. If you can’t find fresh pasta, a quality dried egg pasta is perfectly fine. Remember not to overload the pasta, as this is a rich sauce and you want to taste the pasta as well.
Note: This makes a lot of sauce, so divide it up and freeze it. It freezes well. I like to let it defrost in the fridge and then gently reheat with a tiny bit of water.

    Tried this recipe?

    Let us know how it was!

    Classic Italian Comfort Food: Neapolitan Pasta Genovese

    Leave a comment

    This is classic Neapolitan cuisine. The traditional Pasta Genovese recipe is made with beef, but some Italian Americans make a sausage version. Almost impossible to find either version on a US restaurant menu. Simple food, that is incredible. It’s all about the onions. I was shocked by the amount of onions, but many recipes call for even more. Low and slow is what develops the sweet flavor. 

    Tip: I use a cast iron Dutch oven or a large sauté pan, but a crock pot could work also. If you choose to use a crock pot, you’ll need to sauté the vegetables and onions before adding them in. 

    Interested exploring another Italian classic, click here Classic Bolognese Sauce Recipe: Slow and Delicious

    Tip for making the Pasta Genovese even better

    I’ve cooked this both ways, using ground beef and using chucks of meat like the image below. Both are good but the chucks turned out to have a lot more flavor. If you have the option, choose the chucks of beef.

    Ingredients:

    4 Tbsp Olive Oil 

    5 cups of sliced Onions

    1/2 cup of diced Celery

    1/2 cup of diced Carrots

    2 lbs Beef chuck/shoulder, trimmed of excess fat, cut into 4-6 pieces. 

    1 Bay Leaf

    3/4 cup White Wine

    Parmesan Cheese 

    Preparation:

    Sauté your vegetables until fragrant, then add your onion and sauté until it reduces by half, then add your meat, throw in your bay leaf, cover and cook on low simmer for 3 hours. Stirring regularly. If it seems dry, add a spash of water or beef broth. 

    After 3 hours, add the wine and simmer uncovered for another hour and serve with ziti or any other tube pasta and Parmesan cheese. 

    Note: This sauce benefits from resting overnight in the refrigerator, and it freezes well.

    Classic Italian Comfort Food: Neapolitan Cuisine Secrets

    This is classic Neapolitan cuisine. The traditional Pasta Genovese recipe is made with beef, but some Italian Americans make a sausage version. Almost impossible to find either version on a US restaurant menu. Simple food, that is incredible. It’s all about the onions. Low and slow is what develops the flavor. 
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 4 hours
    Servings: 6
    Course: Main Course
    Cuisine: Italian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 Tbsp Olive Oil
    • 5 cups sliced Onions
    • 1/2 cup diced Celery
    • 1/2 cup diced Carrots
    • 2 lbs Beef chuck/shoulder trimmed of excess fat, cut into 4-6 pieces.
    • 1 Bay Leaf
    • 3/4 cup White Wine
    • Parmesan Cheese

    Equipment

    • Heavy Pan

    Method
     

    1. Sauté your vegetables until fragrant, then add your onion and sauté until it reduces by half, then add your meat, throw in your bay leaf, cover and cook on low simmer for 3 hours. Stirring regularly. If it seems dry, add a spash of water or beef broth.
      After 3 hours, add the wine and simmer uncovered for another hour and serve with ziti or any other tube pasta and Parmesan cheese.
    2. Note: This sauce benefits from resting overnight in the refrigerator, and it freezes well.

    Notes

    If you enjoy my recipes, Join the Kitchen Join the Kitchen

    Tried this recipe?

    Let us know how it was!

    Quick Chinese Flank Steak Stir-Fry Recipe

    Leave a comment

    This is a very simple but wonderful dish. Beef with Oyster Sauce and Brocolli. It is both healthy and fast to prepare. It reflects the simplicity of Chinese cooking. As I’ve mentioned before, it is essential that you have your ingredients prepared before you begin cooking.

    Ingredients;

    2 Tbsp. Oil

    ½ lb. Flank Steak, cut thinly against the grain. Hint: If you slightly freeze the meat before cutting, it is easier to get the thin slices.

    ½ lb. Broccoli florets, blanched for 3 minutes in boiling salted water, then drained

    3 cloves of fresh minced Garlic

    1 – 2 inch piece of fresh Ginger Root, peeled and minced

    Sauce:

    3 Tbsp. Oyster Sauce

    2 Tbsp. Rice Wine or Dry Sherry

    1 Tbsp Light Soy Sauce

    1/2 Tbsp. Dark Soy Sauce

    1 tsp. Sugar

    1 tsp. Cornstarch, mixed with 2 tsp of water

    ½ tsp. Toasted Sesame Oil 

    Preparation:

    Preheat pan, and then add oil, and bring until just starting to  smoke. Now add garlic and ginger and stir-fry very quickly and add meat, and cook for 2- 3 minutes. 

    Add all remaining ingredients except the sesame oil. Stir-fry for another one minute and then add the cornstarch and water mixture, and cook for another minute or until it thickens.

    Add toasted sesame oil, remove from heat and serve with steamed Chinese rice.

    Quick Chinese Flank Steak Stir-Fry Recipe

    This is a very simple but wonderful dish. Beef with Oyster Sauce and Brocolli. It is both healthy and fast to prepare. It reflects the simplicity of Chinese cooking. As I’ve mentioned before, it is essential that you have your ingredients prepared before you begin cooking.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 7 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 Tbsp. Oil
    • ½ lb. Flank Steak cut thinly against the grain. Hint: If you slightly freeze the meat before cutting, it is easier to get the thin slices.
    • ½ lb. Broccoli florets blanched for 3 minutes in boiling salted water, then drained
    • 3 cloves of fresh minced Garlic
    • 1 2 inch piece of fresh Ginger Root peeled and minced
    Sauce:
    • 3 Tbsp. Oyster Sauce
    • 2 Tbsp. Rice Wine or Dry Sherry
    • 1 Tbsp Light Soy Sauce
    • 1/2 Tbsp. Dark Soy Sauce
    • 1 tsp. Sugar
    • 1 tsp. Cornstarch mixed with 2 tsp of water
    • ½ tsp. Toasted Sesame Oil

    Equipment

    • Wok

    Method
     

    1. Preheat pan, and then add oil, and bring until just starting to smoke. Now add garlic and ginger and stir-fry very quickly and add meat, and cook for 2- 3 minutes.
    2. Add all remaining ingredients except the sesame oil. Stir-fry for another one minute and then add the cornstarch and water mixture, and cook for another minute or until it thickens.
    3. Add toasted sesame oil, remove from heat and serve with steamed Chinese rice.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!

    Recreating Rustic Taglierini al sugo d’arrosto Pasta at home

    2 Comments

    Years ago I had this authentic rustic pasta dish in an old converted farmhouse restaurant near Turin. Loosely translated it means “pasta in roast gravy”. It was a very local place and didn’t look like much, but it was packed with truck drivers and a beef roast was cooking in front of an open fire.

    They collected the drippings in a pan below the roast and then used them to toss with the pasta. I still remember it as one of the best things I’ve ever eaten. It was called Taglierini al sugo d’arrosto. There are many recipes for it, but how do you make it if you can’t have a roast cooking in front of an open fire?

    Well, when I found this Spaghetti with Marmite on Nigella Lawson’s blog, I thought this would be great place to start recreating the sugo d’arrosto. With some minor changes and additions it came out absolutely amazing. Basically, we are recreating a roast beef flavor using Marmite, garlic and rosemary. Then I added some roasted beef chunks and voila.

    Ingredients:

    1 lb Spaghetti

    2 cups Roasted Beef, chuck roast or short ribs. It’s easiest to roast them in the oven on a sheet pan or griddle pan. Save the juices to add to the dish.

    3 Tbsp Butter

    1 Tbsp Extra Virgin Olive Oil

    1 1/2 tsp Marmite

    1 clove Garlic, peeled and crushed

    One sprig of fresh Rosemary

    Freshly ground Black Pepper

    Parmesan Cheese

    Preparation:

    You need to roast your beef in advance and shred it into medium chunks. Once its completed, then set it aside to keep warm and start the water for your pasta. You are going to salt the water, but only about a third of the normal amount, as Marmite is quite salty. Add your pasta to the boiling water and then begin your sauce.

    Melt the butter and olive oil in a small sauce pan. Add your crushed clove of garlic, rosemary, black pepper, beef drippings and your Marmite and gently simmer. Just before using, remove the rosemary and garlic.

    When your pasta is about two minutes from being finished, siphon off some of the pasta water with a Pyrex measuring cup.

    Then drain the pasta and put it back into the still hot pan, add your sauce and a bit of the pasta water and cook it for an additional two minutes, adding additional pasta water as needed until the pasta as well coated. Add in you beef and sprinkle with Parmesan cheese and a bit of chopped parsley and serve.

    Recreating Rustic Taglierini al sugo d’arrosto at home

    Years ago I had this authentic rustic dish in an old converted farmhouse restaurant near Turin. Loosely translated it means “pasta in roast gravy”. It was a very local place and didn’t look like much, but it was packed with truck drivers and a beef roast was cooking in front of an open fire.
    They collected the drippings in a pan below the roast and then used them to toss with the pasta. I still remember it as one of the best things I’ve ever eaten. It was called Taglierini al sugo d’arrosto. There are many recipes for it, but how do you make it if you can’t have a roast cooking in front of an open fire?
    Print Recipe Pin Recipe
    Prep Time 2 hours
    Cook Time 20 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Italian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb Spaghetti
    • 2 cups Roasted Beef chuck roast or short ribs.
    • 3 Tbsp Butter
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 1/2 tsp Marmite
    • 1 clove Garlic peeled and crushed
    • One sprig of fresh Rosemary
    • Freshly ground Black Pepper
    • Parmesan Cheese

    Equipment

    • Heavy Pot
    • Sauce Pan

    Method
     

    1. You need to roast your beef in advance and shred it into medium chunks. Once its completed, then set it aside to keep warm and start the water for your pasta. You are going to salt the water, but only about a third of the normal amount, as Marmite is quite salty. Add your pasta to the boiling water and then begin your sauce.
    2. Melt the butter and olive oil in a small sauce pan. Add your crushed clove of garlic, rosemary, black pepper and your Marmite and gently simmer. Just before using, remove the rosemary and garlic.
    3. When your pasta is about two minutes from being finished, siphon off some of the pasta water with a Pyrex measuring cup.
    4. Then drain the pasta and put it back into the still hot pan, add your sauce and a bit of the pasta water and cook it for an additional two minutes, adding additional pasta water as needed until the pasta as well coated. Add in you beef and sprinkle with Parmesan cheese and a bit of chopped parsley and serve.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!

    Classic Meatloaf: A Comfort Food Staple

    Leave a comment

    As the weather starts to cool and evenings become crisp, I like a simple old-fashioned meatloaf. This is real comfort food and when served with mashed potatoes and vegetable, it’s a well balanced meal. As an added benefit, this also makes wonderful sandwiches the day after.

    What’s my secret ingredient to make this meatloaf great

    It doesn’t sound like much, but the addition of the Dijon mustard really adds a lot to the taste of this meatloaf.

    Looking for the perfect side dish, click here Perfect Garlic Mashed Potatoes Recipe

    Ingredients:

    2 lbs. of lean ground Beef

    2 tbsp. Italian breadcrumbs

    1 Egg, beaten

    1 Tbsp. Worcestershire sauce

    1 Tbsp Dijon Mustard

    2 Tbsp. grated Parmesan cheese

    1 Tbsp. Olive oil

    1 small sautéed Onion

    2 Tbsp. freshly chopped Parsley, a bit set aside to garnish

    1 Tsp. Salt

    Fresh ground Black Pepper

    Preparation:

    Preheat oven to 325 degrees, and lightly coat the inside of a 9-inch loaf pan with a small amount of olive oil.

    In a sauté pan, heat the olive oil and sauté the onion until just translucent.  Then add onion to beef with all of the other ingredients, and mix with your hands until mixed thoroughly.

    Put into the loaf pan, and at this point you have the option to cover the top of the meatloaf with either ketchup or a mixture of apple sauce with 1 Tbsp of Dijon mustard.

    Then put into the preheated oven and cook for 45 to 60 min. The loaf is done, when it separates from the side of the pan. Remove from the oven, and allow to cool slightly before attempting to cut.

    Classic Meatloaf: A Comfort Food Staple

    As the weather starts to cool and evenings become crisp, I like a simple old-fashioned meatloaf. This is real comfort food and when served with mashed potatoes and vegetable, it’s a well balanced meal. As an added benefit, this also makes wonderful sandwiches the day after.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 50 minutes
    Servings: 6
    Course: Main Course
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 lbs. of lean ground Beef
    • 2 tbsp. Italian breadcrumbs
    • 1 Egg beaten
    • 1 Tbsp. Worcestershire sauce
    • 1 Tbsp Dijon Mustard
    • 2 Tbsp. grated Parmesan cheese
    • 1 Tbsp. Olive oil
    • 1 small sautéed Onion
    • 2 Tbsp. freshly chopped Parsley a bit set aside to garnish
    • 1 Tsp. Salt
    • Fresh ground Black Pepper

    Equipment

    • Loaf Pan 9 inch

    Method
     

    1. Preheat oven to 325 degrees, and lightly coat the inside of a 9-inch loaf pan with a small amount of olive oil.
    2. In a sauté pan, heat the olive oil and sauté the onion until just translucent. Then add onion to beef with all of the other ingredients, and mix with your hands until mixed thoroughly.
    3. Put into the loaf pan, and at this point you have the option to cover the top of the meatloaf with either ketchup or a mixture of apple sauce with 1 Tbsp of Dijon mustard.
    4. Then put into the preheated oven and cook for 45 to 60 min. The loaf is done, when it separates from the side of the pan. Remove from the oven, and allow to cool slightly before attempting to cut.

    Notes

    Ig you enjoy my recipes, Join the Kitchen and remember to click the follow up email to confirm your subscription. Join the Kitchen

    Tried this recipe?

    Let us know how it was!

    Flavorful Lamb & Beef Kebabs with Pistachios

    Leave a comment

    I really like this recipe for a few reasons. One, it is easy to prepare, two, it can be made in advance and three, it tastes amazing. For me, this ticks all my boxes.

    Here’s an insider tip for the moistest kebabs:

    The important part is to make sure you read through the recipe first. Also, have your meat ground twice. In other words, ask your butcher to run it through the grinder a second time, and three would be even better. It really integrates the fat into the meat and gives you the moistest kebabs you can imagine.

    Heres’s the recipe for the pistachio dipping sauce, Delicious Pistachio Sauce Recipe for Kebabs

    Ingredients:

    2 lbs of ground Lamb or Beef or combination of the two.
    3 Garlic cloves, crushed
    10 oz of finely chopped shelled Pistachios, I find it easier to grind/chop them in a small food processor.
    1/2 tsp ground Cardamom
    1tsp ground Cumin
    1 tsp smoked hot or sweet Paprika
    1 tsp ground Black Pepper
    1/4 tsp ground Cloves
    1/2 tsp ground Coriander seeds
    1/8 tsp Cinnamon
    1/8 tsp Nutmeg
    1 tsp Sea Salt
    1/2 cup fresh flat leaf Parsley, finely chopped
    2 red Onions, finely chopped.

    Preparation:

    Begin by chopping/grinding your pistachios and put into a bowl with all of the other dry spices. In a food processor, pulse the onions until they are finely chopped then add the parsley which has been roughly chopped and the crushed garlic. Then continue to pulse it until it is almost a puree.

    Now in a large bowl pour the onion mixture over the ground meat and work in well with your hands until it is completely blended. Then sprinkle on the pistachio and spice mixture a bit at a time and incorporate it into the meat until it is all completely mixed. This will take about 5 minutes of working the mixture.

    Put into the refrigerator allow it to rest. This can be as little as 30 minutes, or up to overnight. However, I think it is easier to form them into the kebab shapes after a shorter period of time and then let them rest in the refrigerator until you are ready to cook. I have left them up to two days and they have been absolutely fine.

    When you are ready to form them, make sure that you make them about the size of a short Italian sausage. Approx. 4 inches long by 1 1/2 inch around. This should make about 12 kebabs. I find it much easier to split the meat mixture into 4 equal parts and then each part into three parts and then mold them. This ensures that they are all the same size and that they will cook evenly.

    When ready to cook, bring them out of the refrigerator and allow them to sit for at last 30 minutes, so they are not quite so cold. Otherwise, you will find that they will be well done on the outside and raw on the inside.

    There are four ways to cook these kebabs. You can brush them with olive oil and cook in a pan/griddle until browned all over, or you can put them on a baking sheet and into a preheated 350 degree oven for approx. 20-25 minutes. Or you can grill them under the broiler for approx. 8-10 minutes, turning them once during grilling. Or, you can cook them on a outside grill.

    Serve as they are, or enjoy with the delicious pistachio sauce. Delicious Pistachio Sauce Recipe for Kebabs

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Flavorful Lamb & Beef Kebabs with Pistachios

    I really like this recipe for a few reasons. One, it is easy to prepare, two, it can be made in advance and three, it tastes amazing. For me, this ticks all my boxes.
    Print Recipe Pin Recipe
    Prep Time 45 minutes
    Cook Time 30 minutes
    Servings: 12 kebabs
    Course: Main Course
    Cuisine: Middle Eastern
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 lbs of ground Lamb or Beef or combination of the two.
    • 3 Garlic cloves crushed
    • 10 oz of finely chopped shelled Pistachios I find it easier to grind/chop them in a small food processor.
    • 1/2 tsp ground Cardamom
    • 1 tsp ground Cumin
    • 1 tsp smoked hot or sweet Paprika
    • 1 tsp ground Black Pepper
    • 1/4 tsp ground Cloves
    • 1/2 tsp ground Coriander seeds
    • 1/8 tsp Cinnamon
    • 1/8 tsp Nutmeg
    • 1 tsp Sea Salt
    • 1/2 cup fresh flat leaf Parsley finely chopped
    • 2 red Onions finely chopped.

    Equipment

    • Skewers

    Method
     

    1. Begin by chopping/grinding your pistachios and put into a bowl with all of the other dry spices. In a food processor, pulse the onions until they are finely chopped then add the parsley which has been roughly chopped and the crushed garlic. Then continue to pulse it until it is almost a puree.
    2. Now in a large bowl pour the onion mixture over the ground meat and work in well with your hands until it is completely blended. Then sprinkle on the pistachio and spice mixture a bit at a time and incorporate it into the meat until it is all completely mixed. This will take about 5 minutes of working the mixture.
    3. Put into the refrigerator allow it to rest. This can be as little as 30 minutes, or up to overnight. However, I think it is easier to form them into the kebab shapes after a shorter period of time and then let them rest in the refrigerator until you are ready to cook. I have left them up to two days and they have been absolutely fine.
    4. When you are ready to form them, make sure that you make them about the size of a short Italian sausage. Approx. 4 inches long by 1 1/2 inch around. This should make about 12 kebabs. I find it much easier to split the meat mixture into 4 equal parts and then each part into three parts and then mold them. This ensures that they are all the same size and that they will cook evenly.
    5. When ready to cook, bring them out of the refrigerator and allow them to sit for at last 30 minutes, so they are not quite so cold. Otherwise, you will find that they will be well done on the outside and raw on the inside.
    6. There are four ways to cook these kebabs. You can brush them with olive oil and cook in a pan/griddle until browned all over, or you can put them on a baking sheet and into a preheated 350 degree oven for approx. 20-25 minutes. Or you can grill them under the broiler for approx. 8-10 minutes, turning them once during grilling. Or, you can cook them on a outside grill.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!

    Classic Beef Stroganoff Recipe from Mount Nelson Hotel, Cape Town

    Leave a comment

    This classic Beef Stroganoff is a dish that has fallen off of many European restaurant menus, but has remained as a house specialty in a few. The Mount Nelson Hotel in Cape Town, South Africa is just such a place.

    A meal at the Mount Nelson is like a trip back in time. Many dishes on their excellent menu are reflective of the new South African cuisine, but this one is a classic of an age gone by.

    Here’s the history behind this dish

    This dish was originally named for the Stroganoff family of Russia. During the time of Imperial Russia, they were probably the most wealthy and influential family second only to the Czar and his family, the Romanoff’s.

    It is quite easy to prepare and just requires a bit of organization to get it right. As the French say, “mis en place.” Loosely translated to “everything in its place.”

    Since it is very rich, I would recommend serving it with a Burgundy(Pinot Noir), St Emilion or a Rhone. I do not recommend this with a big meaty Cabernet Sauvignon or other Bordeaux, as it will be potentially overwhelming.

    Looking for another variation on this classic dish that uses Swedish meatballs and’s easy to prepare, click here Easy Creamy Meatballs and Noodles

    Looking for a list of recipes I come back to again and again, My Favorite Recipes

    Ingredients: 

     1 lb of Sirloin, cut into ¼ inch pieces of 3 to 4 inches long. I find that the meat will be easier to slice if it is slightly frozen before cutting. When slicing, always remember to slice across the grain of the meat otherwise it will be tough. Once sliced, toss with salt, pepper and the sugar and then refrigerate.

    1lb of Mushrooms sliced

    1 large Onion thinly sliced. Using a Mandoline is the easiest option here.

    1 lb of wide Egg Noodles

    2 tsp. of Sugar

    ½ cup dry White Wine

    5 Tbsp of Butter

    16 oz of Sour Cream, at room temperature

    Freshly grated Nutmeg

    Salt and Pepper

    Fresh Parsley, chopped – Optional

    Preparation:

    Melt 2 Tbsp of butter in the sauté pan and lightly brown the beef. There is no need to cook it completely, as it will be added in again, closer to the end. Remove and set aside.

    Now add the rest of the butter to the sauté pan and sauté the onion until translucent, then add the mushrooms and cook until they reduce in size. Start a large pot of salted water for the noodles. Bring  to a boil and add the noodles.

    Add the wine, deglaze the pan and continue cooking until the wine has mostly evaporated. Now add back the meat and residual juices and the nutmeg and cook for another few minutes. Don’t overcook, you want the meat to be slightly pink.

    Drain the noodles after they have cooked slightly under the recommended time and add the sour cream into the hot noodles immediately and then add the meat mixture. Stir well until the mixture is well mixed and serve on warm plates. You may garnish with freshly chopped parsley if desired.

    Classic Stroganoff Recipe from Mount Nelson Hotel

    This is a classic dish that has fallen off of many European restaurant menus, but has remained as a house specialty in a few. The Mount Nelson Hotel in Cape Town, South Africa is just such a place. This dish was originally named for the Stroganoff family of Russia. During the time of Imperial Russia, they were probably the most wealthy and influential family second only to the Czar and his family, the Romanoff’s.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings: 6
    Course: Main Course
    Cuisine: Russian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb of Sirloin cut into ¼ inch pieces of 3 to 4 inches long. I find that the meat will be easier to slice if it is slightly frozen before cutting. When slicing, always remember to slice across the grain of the meat otherwise it will be tough. Once sliced, toss with salt, pepper and the sugar and then refrigerate.
    • 1 lb Mushrooms sliced
    • 1 large Onion thinly sliced. Using a Mandoline is the easiest option here.
    • 1 lb wide Egg Noodles
    • 2 tsp. Sugar
    • ½ cup dry White Wine
    • 5 Tbsp Butter
    • 16 oz Sour Cream at room temperature
    • Freshly grated Nutmeg
    • Salt and Pepper
    • Fresh Parsley chopped – Optional

    Equipment

    • Large Pot

    Method
     

    1. Melt 2 Tbsp of butter in the sauté pan and lightly brown the beef. There is no need to cook it completely, as it will be added in again, closer to the end. Remove and set aside.
    2. Now add the rest of the butter to the sauté pan and sauté the onion until translucent, then add the mushrooms and cook until they reduce in size. Start a large pot of salted water for the noodles. Bring to a boil and add the noodles.
    3. Add the wine, deglaze the pan and continue cooking until the wine has mostly evaporated. Now add back the meat and residual juices and the nutmeg and cook for another few minutes. Don’t overcook, you want the meat to be slightly pink.
    4. Drain the noodles after they have cooked slightly under the recommended time and add the sour cream into the hot noodles immediately and then add the meat mixture. Stir well until the mixture is well mixed and serve on warm plates. You may garnish with freshly chopped parsley if desired.

    Notes

    Enjoy my recipes, 

    Tried this recipe?

    Let us know how it was!