Tag Archive | "beef"

Asian Ginger Garlic Steak


Even before the show, “Chopped“, was conceived in the offices of the Food Network, millions of us all over the world were already facing and battling own versions of the show–right in our own kitchens–you, me, and all the other home cooks in the world. Unless you’re a complete meal planner, making each homemade meal is like a Chopped episode. It’s all up to us to make the most of what’s available and rock it, right?

I had  fresh flank steak one evening that I didn’t want to freeze and ginger roots that begged to be saved before they go to waste, so it just makes sense to use them both. I was inspired to make a beef steak with the flavors of the beef and broccoli dish I love to order at Chinese restaurants. We always make steaks with wine and some herb as a combination, but I’ve never tried it with ginger …so why not?

Oh…and how my experiment delivered! The ginger-garlic flavor seeped into the meat in 30 minutes. It was so good! At first I wanted to make sauce from the drippings, but the flavors in the meat were already intense so I didn’t find the need to.

Asian Ginger Beef Steak

The photo above is left over from dinner. I didn’t want to take photos at night and waited the next day to get decent daylight photos. It still looked good the 2nd day, huh? :) It still tasted amazing, too.

I like using flank steaks. They’re easy to find and they’re cheap. And with dishes like the one I made, it’s easy to create something nice without breaking the bank. The other ingredients I used are wallet-friendly as well and what’s more, the whole recipe is just made of 6 ingredients. I like simple. I like tasty. I like dishes that look like they took a lot of effort and worth a lot more than they do. Recessionista extraordinaire dish right there.

Asian Ginger Garlic SteakAsian Ginger Garlic Steak

Ingredients

  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1.5 tbsp ginger, chopped
  • 1 tbsp garlic, chopped
  • 2 tbsp canola oil
  • 400 g flank steak

Preparation

  1. Mix the oil and sauces with the chopped ingredients. Soak meat in this mixture and marinate for 30 minutes in the fridge. You can marinate it in a small bowl covered with plastic wrap or in a ziploc bag. If in a bowl, turn meat after 15 minutes.
  2. Preheat your oven to 350°F then take the meat from the fridge.
  3. Roll the steak lengthwise, as if rolling like a log cake, with ends meeting at the bottom. Place on an oven-safe wire rack on a cookie sheet to catch the drippings. Bake for 20-30 minutes depending on your preferred doneness.
  4. Take the meat out of the oven and tent it with aluminum foil for about 10 minutes. Slice and serve warm with rice and steamed broccoli.

Posted in announcements, Asian dish, beef, dailies, dessert, dining, experiments, original Gourmeted recipe, quick & easyComments (3)

The Best Cheeseburger Ever


The Best Cheeseburger Ever

The hamburger. It is one of the simplest dishes to prepare. Even in its simplicity, there are ways of making your simple ground beef become infinitely flavorful. Everyone has their idea about the right way to make a burger, there are even competitions for the “perfect hamburger.” When Joy was out, I wanted to use the grills in the apartment complex we live in now that the weather is changing.

The following is dangerous territory as it will induce Pavlov-like symptoms. Enter with caution and a full stomach. Read the full story

Posted in beef, cheese, dailies, original Gourmeted recipe, quick & easyComments (12)

No-brainer tasty cheesy sandwich


I’m doing some “spring cleaning” around here and deleting doubled drafts and whatnot. I found this which I made last February. Heavens, it’s May already. Time flies and next thing I’m 30. The end. It all goes down to that. Eek.

As anyone who eats with me on a regular basis can tell you — I am not a big fan of sandwiches. I don’t crave for it, I don’t fantasize about making them, and I just don’t care for them much unless I make them at home with only a few ingredients that I really like. I could not stand piling up all sorts of stuff in the sandwich — I want to taste the cheese, the meat, the bread, and the leaves. I liken it to eating everything in the fridge in one bite. It’s not palatable at all. I know I have weird tastes sometimes.

This is my kind of sandwich, which I assume would be considered boring and conservative in a sandwich lover’s world:
No-brainer cheesy tasty sandwich

A slice of muenster cheese slightly melted over freshly toasted whole wheat bread.

No-brainer cheesy tasty sandwich

Topped with fresh spinach leaves.

No-brainer cheesy tasty sandwich

Then a slice of folded roast beef with some freshly crushed pepper.

It’s perfect for me.

How do you make your sandwiches?

Posted in beef, cheese, dailies, healthier choices, quick & easyComments (5)

Panko Beef


Panko Beef

I was thinking while shopping for dinner on Sunday, I noticed something out of the corner of my eye that was not there the last time I was there: Panko Bread Crumbs. I was squealing with my inside voice. Making Chicken Katsu would be fun! But there inlies my issues. The meat for the week I picked up was beef. Thick cut steaks, to be more specific. When I arrived home with my panko booty, I checked online for any panko beef recipes.

They did not exist. Oh, sure, people made SOMETHING with it, but as of the day I have been writing this article, I have never seen a public recipe involving it. I devised one of my own.

Read the full story

Posted in Asian dish, beef, dailies, dining, experimentsComments (8)

Portillo’s and the Chicago Style Hot Dog Review


Portillo's Hot Dogs

(Pictures taken with a LG9400 camera-phone)

Last week, my parents had a guest from Chicago who brought with him a care package of Portillo’s food. This has turned into a tradition for the past few years for us in Phoenix. I recently introduced Joy to the pleasure of this food as well and she is hooked now. I have always wanted to return to Chicago to do the simple things and in this post, I hope to hit on the big ones. Being born and raised in Chicago, there are a few things I need to require a vistor to do:

1) Visit a Cubs game (even if you are not a fan)

2) Visit downtown for the museums and Sears Tower

3) Eat a Deep Dish pizza (Either Lou Malnati’s or Pizzeria Uno’s, NOT the chain places outside of Chicago.)

4) Eat an Italian Beef. This one is a little tricky to some because it is essentially served like a French Dip sandwich but do not get it confused. The difference being an Italian beef is rubbed with spices, peppers, and you heat the beef in the au jus that you serve with it.

And last but not least, 5) Eat a Vienna Beef hot dog.

Oh, sure, the last one is probably common in your area by now, but have you noticed that is expensive? You are paying for the shipping from Chicago, really. Another thing to note. Do not read the nutritional label. You are getting this hot dog on a need-to-have basis. Besides, you are not in a diet if you do not allow yourself to cheat. You’re in the Second City, enjoy the flavor!

I have recently learned there are a few rules about eating a Chicago style hot dog:

  1. -When making the dog in “The Works” fashion, the order and selection of your toppings is extremely important.
    Taken from Chicago HotDog.com:
    -Yellow Mustard
    -Bright Green Relish
    -Fresh Chopped Onions
    -Two Tomato Wedges
    -A Pickle Spear or Slice
    -Two Sport Peppers
    -A Dash of Celery Salt
  2. Your bun will have poppy seeds and is steamed. Not fried, grilled, or cold. Steamed. So it is soft. If you can get it, I recommend S. Rosen’s for your hot dog holder. A quick Google search will have several outfits selling the packages online.
  3. Any stand will do. Do not be afraid if the place you pick is a little ratty. It is supposed to be that way. I would at least recommend getting your dog at a restaurant and not a street vendor so you can pick up some fries and a drink as a combo.
  4. While the above website says microwaving your hot dog is okay, I will add this to the rules of NOT doing. The optimal way would be a steam bath (Not boiling water!), followed by a good grilling. Leave the microwave for those Oscar Myer hot dogs.
  5. This one is i m p o r t a n t! Did I stress that enough? good.
    In this image, I have performed a cardinal sin of the Chicago dog:Portillo's Hot DogsYes. There is not supposed to be ketchup (catsup, tomato paste, etc.) on your Chicago dog.

If you follow these simple rules, you will have enjoyed the finest hot dog in the US. The Chicago dog is often imitated but never replicated. I hope that this has enticed you to travel abroad and experience the joy that is the Vienna Beef Hot Dog.

Posted in beef, dailies, dining, food g33kery, fun, reviewsComments (8)