Beef Essentials Crispy Spicy Beef Recipes

BEEF ESSENTIALS: CRISPY, SPICY BEEF

Steps:

• 1. PREP/PREPARE
• 2. I am using a beef bottom round for this recipe, but you could always try different cuts.
• 3. To get a good sear on the steak, use a good heavy-bottomed pan, or Plancha grill (iron griddle). Cast iron is excellent for this recipe.
• 4. Gather your ingredients (mise en place).
• 5. Thinly slice the beef against the grain.
• 6. Chef's Tip: If you place the beef in the freezer for about 30 minutes, it will firm it up, and make slicing easier.
• 7. Using a bowl or Ziploc bag, mix the reminder of the ingredients together, and then toss in the beef.
• 8. Place in the refrigerator for 1 - 2 hours.
• 9. Heat up your pan or Plancha grill to high heat. Lay the beef in the pan or grill, in a single layer, and allow to cook until beginning to crisp, about 1 - 2 minutes per side.
• 10. Chef's Tip: Do not crowd the beef, or it will steam, not crisp.
• 11. PLATE/PRESENT
• 12. My favorite way to serve this is in a bowl with some long-grained white rice, and sautéed carrots. Enjoy.
• 13. Keep the faith, and keep cooking.

SPICY CRISPY BEEF

Steps:

• Combine cornstarch, salt and pepper.
• Add steak and toss.
• Deep fry steak until golden.
• In another bowl combine soy sauce,vinegar, sherry, honey, sugar, chili paste and water.
• In a saucepan heat oil.
• Saute garlic,onion,ginger and green pepper for 30 seconds.
• Add sauce ingredients.
• Cook for 1 minute.
• Add the steak
• Toss to coat thoroughly.
• Heat through.

YANG-YANG CRISPY BEEF

Steps:

• For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
• Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.
• Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt.
• For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly.
• Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.

SPICY CRISPY BEEF

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
• Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
• In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
• Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

BEEF ESSENTIALS: SPICY GROUND BEEF & RICE

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: With the incorporation of the tamari sauce, this dish tastes rather salty. If you want to tone down that aspect of the recipe, use a low-sodium version of the tamari sauce.
• 3. Chef's Note: If you have never baked garlic, you are so missing out on a wonderful way to use this excellent ingredient... Here are the instructions for baking garlic: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 4. Gather your Ingredients (mise en place).
• 5. Add the ground beef, and the garlic to a skillet over medium heat.
• 6. Cook, breaking up the sirloin, until cooked through, about 7 - 10 minutes.
• 7. Add the veggies (carrots, peas), and the ginger white pepper, and pepper flakes.
• 8. Cook with the sirloin, until the carrots begin to soften, about 3 - 5 minutes.
• 9. Whisk the coconut sugar, tamari sauce, and sesame oil together in a small bowl, and add to the skillet.
• 10. Chef's Note: I have tried this recipe using honey in place of the coconut sugar, and loved the flavor that it brought to the dish.
• 11. Bring to a simmer, and allow to cook for 2 - 3 minutes.
• 12. Chef's Tip: If you choose to add a bit of gochu jang, and/or fish oil, it will really change the spicy nature of this dish. So, be careful with the additional seasonings.
• 13. PLATE/PRESENT
• 14. Serve over white rice, with a sprinkle of sesame seeds. Enjoy.
• 15. Keep the faith, and keep cooking.