Category: Beef and Lamb

Cumin Lamb

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I already have a cumin beef recipe on my blog, and it’s delicious. The problem is I love all iterations of the famous Xinjiang speciality and I can’t say no to any version, ever since I first tried it at Old Mandarin Islamic Restaurant in San Francisco decades ago.

This version uses celery in place of bell peppers and lamb in place of the beef. Try both and see which version you prefer. (Spoiler alert: I can’t choose.)

Ingredients:

For the lamb:

  • 1 pound boneless lamb leg or shoulder, trimmed and sliced into 1/4-inch thick pieces
  • 1/2 teaspoon baking soda

For the marinade:

  • 3 tablespoons cumin seeds
  • 2 teaspoons Sichuan peppercorns
  • 12 small dried red Chinese chiles
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 tablespoon soy sauce

For the stir-fry:

  • 4 tablespoons avocado oil
  • 1 onion, cut into 1/2-inch wedges or slices
  • 3 celery stalks, sliced lengthwise into thirds and crosswise into 2-inch pieces
  • salt
  • 1/4 bunch of cilantro, leaves and thin stems only
  1. Prepare the lamb: Place the lamb in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine-mesh strainer set in the sink and press on the lamb with your hands to remove excess water. Return the lamb to the bowl, add the baking soda, and vigorously massage the baking soda into the meat, lifting the meat, throwing it down, and squeezing it for 30 seconds.
  2. Prepare the marinade: Heat the cumin seeds, peppercorns, and chiles in a skillet over medium-high heat, tossing until fragrant, about 2 minutes. Transfer to a mortar and pestle. Pick out the chiles and set them aside. Grind the cumin and peppercorns until roughly crushed but pieces still remain. Stir. in the soy sauce and scrape the mixture into the bowl with the lamb. Work the marinade into the meat for 30 seconds and set aside.
  3. Prepare the stir-fry: Heat a wok over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. Add the onion and celery and cook, stirring and tossing occasionally until lightly charred and tender, about 2 minutes. Transfer to a bowl.
  4. Wipe out the wok and return it to high heat until lightly smoking. Add 2 more tablespoons of oil and swirl to coat. Add half the lamb and cook without moving for 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to the bowl with the onions and celery. Repeat with the remaining oil and lamb, adding the cooked lamb to the same bowl.
  5. Return the wok to high heat until lightly smoking. Add the chiles and immediately return the cooked lamb and vegetables. Cooking, stirring and tossing occasionally until the lamb develops a medium crust, about 2 minutes longer. Season to taste with salt, add the cilantro, and give it another toss to combine. Transfer to a platter and serve with rice.

Ma Po Tofu, Version Two

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I’m a fiend for ma po tofu. It’s easily one of my favorite Chinese dishes of all time. Actually, it’s one of my favorite dishes, period. My original version isn’t particularly authentic but is loosely adapted from one of the OGs of Chinese-American cooking, Bay Area legend Martin Yan himself.

This version, however, tastes closer to something you might find in a Sichuanese restaurant. Both are spicy, comforting, and perfect over a bowl of rice.

Ingredients:

  • 2 tablespoons avocado oil
  • 1/2 tablespoon Sichuan peppercorns
  • 4 ounces ground beef
  • 1 tablespoon minced ginger
  • 2 tablespoons minced garlic
  • 3 tablespoons zha cai (preserved radish), minced
  • 2 tablespoons doubanjiang (spicy chili bean paste)
  • 1 tablespoon Shaoxing wine
  • 1/4 cup chicken stock
  • 1 16-ounce package silken tofu, diced into large bite-size pieces
  • 2 tablespoons chopped green onions
  • Steamed rice, for serving
  1. Heat the avocado oil in a wok over high heat. When the oil is smoking hot, add the Sichuan peppercorns. Stir-fry for 5 seconds, until fragrant, then add the ground beef. Stir-fry and brown the beef, about 3 minutes, then add the ginger, garlic, and preserved radish to the wok.
  2. After about 1 minute, add the doubanjiang and Shaoxing wine and stir, then add the chicken stock; mixture should be saucy, like a ragu. Lower the heat and let the mixture simmer for 3 minutes. Add the tofu to the wok and gently stir to not break up the tofu pieces. After 4 minutes, add the green onions to the wok, gently mix, and serve warm with rice.

Coconut Curry Beef Meatballs

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Here’s your new favorite curry recipe. Adapted from Bon Appetit, these curried meatballs can be made well ahead of time and reheated and served with rice, yogurt, and pickles for a perfect meal. Don’t want to use beef? Substitute with lamb. Just don’t skimp on the alliums and spices.

Ingredients:
  • 1 small onion, peeled and quartered
  • 6 garlic cloves
  • 1 1-inch piece ginger, peeled
  • 1 serrano chile, halved lengthwise
  • 1/2 cup plain whole-milk Greek, Indian, or Iranian yogurt
  • 2 tablespoons Madras curry powder
  • 1/2 teaspoon sugar
  • 2 1/4 teaspoons salt, divided
  • 1 pound ground beef
  • 1/4 cup panko
  • 1 teaspoon pepper
  • 1/4 teaspoon baking soda
  • 2 tablespoons avocado oil, divided
  • 1 13-ounce can coconut milk
  • 3 green onions, thinly sliced
  • Cooked rice and lime wedges, for serving
  1. Puree onion, garlic, ginger, chile, and yogurt in a blender until smooth. Transfer 1/4 cup onion puree to a large bowl. Add curry powder, sugar, and 3/4 teaspoon salt to remaining puree in blender and blend to combine; set aside. Add ground beef, panko, pepper, baking soda, and remaining 1 1/2 teaspoons salt, and 1/4 water to 1/4 cup puree in bowl; mix vigorously with your hands until smooth and meat is beginning to stick to sides of bowl. Wet your hands and roll beef mixture into 1 1/2-inch diameter meatballs (you should have about 20).
  2. Heat 1 tablespoon avocado oil in a large nonstick skillet over medium-high. Cook half of meatballs, turning occasionally, until browned on all sides, about 5 minutes total (meatballs will still be raw in the center); transfer to a plate. Repeat with remaining meatballs and oil.
  3. Reduce heat to medium; add reserved onion puree to same skillet and cook, stirring often, until puree thickens and beads of oil form on the surface, about 6 minutes. Add coconut milk and ½ cup water; stir to combine. Return meatballs to skillet, cover, and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until meatballs are cooked through about 10 minutes.
  4. Transfer curry to a serving bowl; top with green onions. Serve with rice and lime wedges.

Classic Ragu with Pasta

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Everyone needs a good ragu recipe in their back pocket, and this one is it. Cook a big batch slow and low, freeze it, and warm it up when the weather is chilly and you’re craving something super satisfying. Easy.

Ingredients:
  • 3 tablespoons milk
  • 4 tablespoons olive oil
  • 2 1/2 teaspoons salt
  • Black pepper
  • 1 1/2 pounds ground beef
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3/4 cup dry red wine
  • 1 28-ounce can whole, peeled San Marzano tomatoes
  • 1 pound spaghetti, fettuccine, or similar
  • Grated Parmesan cheese, for serving
  1. Prepare the meat: place the milk, 2 tablespoons olive oil, fish sauce, 1 1/2 teaspoons salt, and a pinch of black pepper into a large bowl and stir. Add the beef and gently massage the marinade into the meat with your hands. Let the meat stand at room temperature for up to 1 hour while you prepare the sauce.
  2. Make the sauce: Heat the remaining 2 tablespoons olive oil in a large, heavy pot over medium-high heat. Add the carrots, celery, and onions and cook for 4 minutes, stirring frequently. Add the garlic and cook for about 30 seconds, until aromatic. Add 1 teaspoon salt and cook for another 5 minutes, until the vegetables soften.
  3. Add the meat to the pot, breaking it apart with a wooden spoon, and cook, without stirring, for about 5 minutes. Stir and continue cooking for another 5 minutes, until the meat is browned.
  4. Add the wine and cook for another 10 minutes, until the wine is reduced by half. Pour in the tomatoes and juice, breaking up the tomatoes with your hands before the go into the pot. Add a pinch of black pepper and let the sauce simmer, partially covered, over low heat, for 2 hours, stirring occasionally.
  5. Fill a large pot with salted water and bring it to a boil. Cook pasta al dente according to package directions. Using tongs, transfer the pasta directly from the water to the sauce to finish cooking, about 2 minutes. Add 1/2 cup of the pasta water and gently toss. Serve with grated Parmesan cheese.

Spicy Beef and Kimchi with Noodles

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We’re on what feels like the hundredth straight day of rain here in the Bay Area, but at least it’s noodle soup season. Anthony Bourdain infamously said “Anytime I’m eating spicy noodles in a bowl, I’m happy,” and I’m not sure I’ve ever disagreed with him.

This hearty soup is packed with kimchi and aromatics, and the end result is a brothy bowl of warming, chewy noodles. Try to seek out fresh noodles for this recipe, as it makes a big difference.

Ingredients:
  • 1 pound fresh noodles, preferably Korean-style wheat noodles
  • 2 teaspoons avocado oil
  • 8 ounces ground beef
  • 1 teaspoon salt
  • 1 small onion, chopped
  • 5 garlic cloves, chopped
  • 2 1/2 cups drained ripe kimchi, chopped into bite-size pieces
  • 1 tablespoon gochujang
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/4 teaspoon sesame oil
  • 2 green onions, sliced
  1. Heat avocado oil in a Dutch oven or other heavy pot over medium heat. Add ground beef and sprinkle with 1/2 teaspoon salt. Spread meat out and cook, undisturbed, until a light crust forms underneath, about 2 minutes. Using a wooden spoon break up meat and continue to cook, stirring and breaking meat up, until brown all of the way through, about 2 minutes more. Add onion and garlic and cook, stirring, until fragrant, about 1 minute. Mix in kimchi along with any juices, then add the gochujang. Pour in 6-7 cups cold water (depending on how brothy you want your noodles) and stir well. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover pot partially with a lid, and simmer, decreasing heat to low if needed, until kimchi is softened, 15–20 minutes. (If soup has reduced too much, add up to another 1 cup water and return to a simmer over medium-low heat.)
  2. Add fish sauce, soy sauce, and remaining 1/2 teaspoon salt. Taste and season with more salt if needed.
  3. Unravel and gently add noodles into the simmering soup, and cook according to package instructions, stirring occasionally, until cooked through (about 5 minutes). Remove from heat; drizzle in sesame oil and stir in 3/4 of the green onions.
  4. Ladle soup into bowls and top with remaining green onions.