Vietnamese Steak Sandwiches

Vietnamese Steak Sandwiches

Mongolian Beef

Mongolian Beef

2 teaspoons vegetable oil
1 tablespoon fresh ginger, minced
1 tablespoon garlic, chopped (I used 4 cloves)
1/2 cup soy sauce
1/2 cup water

3/4 cup dark brown sugar

vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions

2 cups sugar snap peas

(*next time I might add a 1/4 tsp. of sesame oil)

Directions
1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. (Don't get the oil too hot.)
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
4. Remove it from the heat.
5. Slice the flank steak against the grain into 1/4" thick bite-size slices.
6. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
7.Let the beef sit for about 10 minutes so that the cornstarch sticks.
8. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
9. Heat the oil over medium heat until it's nice and hot, but not smoking.
10. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges.You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
11. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
12. Put the pan back over the heat, dump the meat back into it and simmer for one minute then add the sauce, cook for one minute while stirring, then add all the green onions and sugar snap peas.
13. Cook for one more minute. Serve with rice.

Perfect Pot Roast with Veggies

Perfect Pot Roast with Veggies

Beef Bulgogi

Beef Bulgogi

from Teniel Detling

2 pounds of sliced beef (pot roast or a London broil and have the butcher slice it thin enough for Korean BBQ, but not lunch meat thin - texture is important)

Marinade:

6 T. soy sauce

4 T. sugar

2 T. honey

4 T. apple cider vinegar or Mirin

2 T. sesame oil

6 T. chopped green onions

4 tsp. chopped pressed garlic

2 tsp. pepper

2 T. sesame salt or regular

2-3 kiwis chopped to tenderize and sweeten the meat (I heard apples work too)

You can also add sesame seeds if you like (about 1 T.)

Marinate your sliced beef in a freezer bag in fridge overnight. *Can add carrots, green peppers, and yellow onions if you desire. Cook on BBQ or on a pan over the stove. Drain excess juice. Serve with rice and kimchi if you dare! Or eat in a lettuce leaf.

Hanukkah Brisket

Hanukkah Brisket

from Jenny

4 to 6 pounds beef brisket
2 cups beef broth
½ cup cranberry juice concentrate, thawed
¼ cup flour ( a little more ½ cup maybe)
1 large onion, sliced
4 cloves garlic, crushed
1 ½ Tbsp. chopped fresh rosemary
Salt and pepper
1 cup craisins
12 oz. portabella mushrooms, sliced

Preheat oven to 300 degrees. Whisk together: broth, cranberry juice and flour. Pour in baking pan with brisket. Put garlic, onions, and rosemary in pan. Sprinkle brisket with salt and pepper. Spoon liquid mixture over top. Cover tightly. Bake till tender--basting every hour, 3 ½ to 5 hours. Cool, slice (removing fat as you go), defat broth. Return sliced brisket to pan. Pour broth over. Refrigerate up to 2 days. Reheat at 350 degrees for 45 to 60 minutes. Sprinkle cranberries and mushrooms around pan while reheating.

*We made this for Matt and Julie's wedding luncheon. It's great to make ahead and reheat b/c it's even better reheated.

Nola's Enchiladas, Rice and Beans

Nola's Enchiladas, Rice and Beans

from Nola Arellano
*Greensboro classic. We LOVE Nola’s enchiladas. She would often make these for our Fast Sunday Dinners with everone.

ENCHILADA SAUCE

1 cube margarine

6 chicken bouillon cubes
¾ cup flour

1 cup boiling water
6 Tbsp. chili powder

1 (8 oz) can tomato sauce
1 clove garlic, minced

4 cups hot water

Melt margarine. Mix flour and chili powder and stir into melted margarine; add garlic. Dissolve bouillon cubes in boiling water and slowly stir into margarine mixture. Add tomato sauce and hot water. Simmer over low heat for 29 minutes (29 minutes says Nola!!), stirring now and then. I also add a 29 oz. can of tomato sauce. (You can’t buy a 29 oz can Nola! We have to settle for 28 oz.) Makes enough for 3-4 dozen.

To make enchiladas, Heat the tortillas on an ungreased griddle and then dip into the warm enchilada sauce. Put meat, cheese, onions or whatever in tortillas and then roll. Pour more sauce over top and more cheese. She uses Monterey Jack cheese and ground beef.

RICE

In ¼ cup hot oil, brown 1 cup rice, stirring contantly or it will burn. When almost brown, add ¼ cup chopped onion. Continue stirring until onion is brown. Add 1/3 cup chopped tomato (fresh or canned) and stir until broken up. Add enough chicken broth or water bouillon cubes to cook rice. Salt to taste. Cover and simmer until liquid is absorbed, 20 minutes or so.

BEANS

Boil pinto beans in water until cooked, salt to taste. To fry, melt approximately ¼ cup lard until starts to smoke. Add 2 cups cooked pinto beans, without any liquid. Fry, stirring constantly, for 3-4 minutes. Smash if desired. Add some liquid and simmer until desired consistency. Stir often to avoid sticking.

TORTILLAS

4 cups flour
2/3 cup Crisco
1 tsp salt
1 ¼ to 1 ½ cup hot water

Cut shortening into flour mixed with salt. Add enough water to make stiff dough. Knead until smooth. Divide into 12 equal balls. On a well floured surface, roll each ball individually to approximately 12 inch circle. Cook on ungreased griddle until brown on both sides.

Skewered Beef

Skewered Beef

Cut steak thinly across the grain.

Marinate overnight:
1 to 1 soy sauce and sugar
Fresh ginger
Green onion
Garlic

Skewer and grill.

*Mizukawa family New Year’s Day favorite.

Flank Steak with Red Wine Vinegar and Greens

Flank Steak with Red Wine Vinegar and Greens

from Jenny Mizukawa

2 Tbsp. extra-virgin olive oil
2 pounds flank steak, cut into 4 equal pieces
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
¼ cup red wine vinegar
2 Tbsp. chopped fresh oregano leaves or 1 tsp. dried oregano
2 Tbsp. unsalted butter
10 ounces (1 bag) Italian blend salad greens

Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with salt and pepper. Cook in 2 batches if necessary. When the oil is hot and shimmering, add the steaks and cook, turning each once, until seared and rich mahogany, about 6 minutes per side for medium-rare. Transfer steaks to a plate.

Add the garlic to the pan and cook briefly till aromatic. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the oregano, butter, and any juices for the steak, until butter melts. Add the greens to the skillet, season with salt and pepper, and toss until they begin to wilt, about 30 seconds.

Slice the meat against the grain into thin slices, divide between 4 plates, top with the greens and the pan juices. Serve.

*This is so good. We've had it at JR's house a few times and it's always a treat.

JR’s Notes: One of Ben’s favorites. This is fast to make. Bring steaks to room temperature so they cook more evenly.

Beef and Broccoli

Beef and Broccoli

*I usually double the marinade. This is so yummy and is one of Shannon’s favorites and it is really fast to make.

1 lb. flank steak or London broil (you can use really any cut of beef that you will be able to slice thinly. I use whatever is on sale)
4 tbs. soy sauce
2 tbs. rice vinegar
1 tsp. Cornstarch
1 head of fresh or 1 pkg. Frozen broccoli
1 or 2 cloves fresh garlic, minced
2 slices fresh ginger, minced (It works to grate it on a very fine grater)
2 tbs. oil, to fry in
Salt and pepper

Slice steak into thin strips, cutting against the grain. Combine soy sauce, vinegar and cornstarch. Pour over steak and let it marinade for 15 min or so. Slice broccoli and set aside. Mince garlic and ginger. Heat oil. Add garlic, ginger and the meat with all of the marinade. Cook for a minute and then add the broccoli and finish cooking. Serve with rice.

Swedish Meatballs

Jenny told me about this recipe. It's really yummy and the meatballs turn out really tender.

Swedish Meatballs:

Meatballs: 1 beaten egg, 1/4 cup milk, 3/4 cup soft bread crumbs (1 slice of fresh white bread - pulsed in a food processor), 1/2 cup chopped onion, 1/4 cup parsley, 1/4 tsp. black pepper, 1/8 tsp. ground allspice or nutmeg, 1 lb. ground beef, 1 tbs. butter (to cook in)

Gravy: 2 tbs. flour, 2 tsp. instant beef bullion granules, 1/8 tsp. black pepper, 2 cups milk (or 1/2 and 1/2).

Combine all of the ingredients for the meatballs except the butter. Shape into 30 meatballs. Melt the butter in a large skillet and cook meatballs until done, turning to brown evenly. Remove meatballs, leaving drippings in the pan. Stir in flour, bullion granules, and pepper into drippings. Gradually stir in milk. Cook until hot and bubbly. Return meatballs and heat through. Serve on egg noddles.

Sweet and Sour Meatballs

My sister Emily makes these a lot and they have since become a staple in our menu rotation. Easy and good. They also make great leftovers.

Sweet and Sour Meatballs:
1 to 1 1/2 lbs. lean ground beef
3/4 cup rolled oats
2 eggs slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 tsp. salt
pepper
1 teaspoon Worcestershire sauce

Combine all ingredients and form into balls (makes about 12 balls - 2 inches in diameter). Cover with the sauce below and bake at 350 for about 30 min. Serve with rice.

Sauce: (Double this if you prefer extra sauce)
1/2 cup brown sugar
1/4 cup vinegar
1 tsp. prepared mustard
1/4 cup barbeque sauce
1 tsp. Worcestershire sauce

Combine and pour over meatballs before baking.