Category: Beef and Lamb

Soy-Butter Beef with Shishito Peppers

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This easy one-pan dish is all about capturing the last bit of summer before the season’s peppers, tomatoes, cucumbers, and stone fruit are gone for another year. Tossed with seared steak and a buttery umami-bomb sauce, these shishito peppers steal the show. Serve with rice for a super satisfying meal.

Ingredients:

For the beef:

  • 1 pound boneless New York strip steak or sirloin, thinly sliced
  • 2 tablespoons cornstarch
  • 2 teaspoons soy sauce
  • 2 teaspoons avocado oil

For the sauce:

  • 1/3 cup soy sauce
  • 1/4 cup oyster sauce
  • 2 teaspoons sugar
  • 1 tablespoon white vinegar
  • 2 teaspoons cornstarch
  • 2 teaspoons black pepper
  • 3 tablespoons avocado oil, divided
  • 6 green onions, white and pale green parts and dark green parts separated, sliced on a diagonal into 1-inch pieces
  • 12 ounces shishito peppers, stems removed, sliced in half on a diagonal
  • 6 garlic cloves, thinly sliced
  • 1 1-inch piece ginger, peeled and finely chopped
  • 2 tablespoons chilled butter, cut into pieces
  • Steamed rice, for serving
  1. Marinate the beef: Toss beef, cornstarch, soy sauce, and oil in a medium bowl until meat is evenly coated. Let sit at least 15 minutes and up to 4 hours ahead. Cover and chill (no need to bring to room temperature before cooking).
  2. Make the sauce: Whisk soy sauce, oyster sauce, sugar, vinegar, cornstarch, black pepper, and 2/3 cup water in a small bowl to combine; set sauce aside.
  3. Heat 1 tablespoon oil in a large heavy saucepan over medium-high. Add half of beef in a single layer, separating clumps as much as possible. Cook, undisturbed, until deep golden brown underneath (meat will be pale on the other side), about 4 minutes. Transfer to a plate, Repeat process with another 1 tablespoon oil and remaining beef.
  4. Heat remaining 1 tablespoon oil in same pan over medium-high. Cook white and pale green onion parts, stirring occasionally, until lightly charred in spots, about 2 minutes. Add shishito peppers, garlic, and ginger and cook, stirring often, until garlic is fragrant, about 45 seconds. Add beef and reserved sauce and cook, stirring occasionally, until sauce thickens slightly, about 2 minutes. Remove pan from heat and add dark green onion parts and butter. Stir vigorously until butter is melted.
  5. Serve beef and shishito peppers alongside rice.

Loaded Steak Nachos

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Behold, the ultimate appetizer for a crowd. These nachos are one of my favorite appetizers to serve — think a giant platter of crunchy chips loaded with juicy seared steak, shredded cheese, avocado, beans, and a trifecta of salsa, lime, and sour cream to top it all off. Let’s bfr; who doesn’t love nachos?

Ingredients:
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 pound steak (I use sirloin, ribeye, or flank)
  • 1 tablespoon avocado oil
  • 1 lime, juiced
  • 1 16-ounce can pinto beans, rinsed and drained
  • 4 cups tortilla chips
  • 2 cups Monterey Jack cheese, shredded
  • 1 16-ounce tub pico de gallo salsa
  • 1 avocado, peeled and diced
  • 1/3 cup sour cream
  1. Preheat oven to 450F degrees and prep baking sheet with aluminum foil. Combine chili powder, cumin, paprika, oregano, and salt in a small bowl, then rub mixture into steak. Heat a cast iron skillet with oil until hot, then sear steak on both sides until done, flipping once. Remove from heat and top with lime juice, then leave to rest, about 10 minutes. Dice or shred steak into bite-size pieces.
  2. Spread tortilla chips in a layer on the baking sheet, then top with beans, steak, and cheese. Bake until cheese is bubbling and beans and steak are heated through, about 10 minutes. Remove from oven and transfer to serving platter. Top with pico de gallo, sour cream, and salsa. Serve immediately.

Grilled Tri-Tip with Jew Som Dipping Sauce

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This Southeast Asian-meets-Southwest American grilled steak is the perfect dish to ring in warmer weather. Adapted from Food & Wine, you can serve this with some rice and lettuce leaves alongside a pungent salty-spicy dipping sauce and it’s *chef’s kiss.* Marinating the steak is a bit of work but the results are worth it.

Ingredients:

For the dipping sauce:

  • 4 cilantro sprigs
  • 8 garlic cloves
  • 1 (1 1/2-inch) piece fresh ginger, peeled and roughly chopped 
  • 2 Thai or serrano chiles
  • 1/2 cup lime juice
  • 1/2 cup fish sauce
  • 4 tablespoons sugar
  • 1 green onion, thinly sliced

For the tri-tip:

  • 2 1/4 cups (18 ounces) lager or IPA-style beer, divided
  • 1 teaspoon salt
  • 2 (2 1/2- to 3-pound) tri-tip steaks
  • 1/2 bunch cilantro, roughly chopped 
  • 1/4 cup finely chopped lemongrass (from 2 stalks)
  • 12 garlic cloves
  • 2/3 cup oyster sauce
  • 1/2 cup fish sauce
  • 5 tablespoons brown sugar
  • 2 teaspoons black pepper
  • Vegetable oil, for grilling
  • Cooked jasmine rice or sticky rice, and lettuce leaves, for serving 
  1. Make the dipping sauce: Cut cilantro stems into 2-inch lengths. Combine cilantro stems, garlic, ginger, and chiles in a blender, and process on medium speed until finely chopped, about 30 seconds, stopping to scrape down sides as needed. Add lime juice, fish sauce, and sugar to blender, and process until combined, about 30 seconds. Stir in cilantro leaves and green onion slices.
  2. Make the tri-tip: Stir together 1 1/2 cups beer and salt in a gallon-size ziplock plastic bag until dissolved. Add steaks to bag, seal, and place on a rimmed baking sheet. Refrigerate 2 hours, turning bag and massaging steaks occasionally.
  3. Meanwhile, combine cilantro, lemongrass, and garlic in a blender, and process until finely minced, about 30 seconds, stopping to scrape down sides as needed. Add oyster sauce, fish sauce, brown sugar, pepper, and remaining 3/4 cup beer, and process on high speed until smooth, about 30 seconds. Remove steaks from refrigerator. Drain and discard beer mixture, and pour cilantro marinade over steaks in bag, massaging gently to coat steaks. Seal bag, and return steaks to refrigerator. Let marinate, turning bag and massaging steaks occasionally, at least 6 hours or up to 12 hours.
  4. Prepare a grill over medium-high heat. Remove steaks from plastic bag, and discard marinade. Grill steaks over direct heat, uncovered, flipping often, until caramelized, about 5 minutes. Transfer steaks to indirect heat. Cover and cook, flipping steaks occasionally, until steak is cooked to medium, about 35 minutes. Transfer steaks to a platter and let rest about 10 minutes. Thinly slice against the grain, and serve on rice or with lettuce leaves as wraps, alongside jeow som dipping sauce.

Creamy Tahini and Harissa Beef

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Think of this easy one-dish meal as a deconstructed pita sandwich, except crunchier, saucier, and more delicious. Adapted from Bon Appetit, it’s not an authentic recipe by any means but the combination of creamy tahini and spicy harissa will earn a spot in your regular dinner rotation.

Ingredients:
  • 1/2 cup tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 red onion, finely chopped
  • 6 green onions, white and green parts separated, thinly sliced
  • 8 garlic cloves, chopped
  • 1/2 cup harissa
  • 1 pound ground beef
  • 1 8-ounce bag pita chips
  • 1/2 cup coarsely chopped herbs (such as parsley, cilantro, or mint)
  1. Whisk tahini, lemon juice, 1/4 teaspoon salt, and 1/2 cup room temperature water in a small bowl until smooth; set tahini sauce aside.
  2. Heat oil in a large cast iron skillet over medium-high. Cook red onion, white parts of green onions, and garlic, stirring occasionally, until onions are tender and golden brown in spots, about 8-10 minutes.
  3. Add harissa, remaining 3/4 teaspoons salt, and 1/4 cup water. Reduce heat to medium and cook, stirring often, until harissa is slightly darkened and oil beads on surface, about 5 minutes. Add beef and 1/2 cup water and cook, stirring often to break up meat, until water is mostly evaporated and beef is cooked through, 10-12 minutes. Remove from heat and mix in green parts of green onion.
  4. Spread half of reserved tahini sauce on a platter; spoon beef mixture over. Top with a handful of pita chips and remaining tahini sauce, then herbs. Gently mix to barely combine. Serve with more pita chips for scooping or dipping.

Weeknight Turkey Curry

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I can’t really categorize this dish: it’s a little bit South Asian, a little bit East Asian, a little bit American. It’s comfort food, though, and an easy one at that. Make this when you’re trying to clear out your pantry, serve over rice, and you’re golden.

Ingredients:
  • 1 onion, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 5 garlic cloves, chopped
  • 2 teaspoons avocado oil
  • 1 pound ground turkey (or beef)
  • 3/4 teaspoon salt
  • Pepper, to taste
  • 5 teaspoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon Madras curry poweder
  • 1/2 teaspoon turmeric
  • 4 1/2 teaspoons soy sauce
  • 2 teaspoons fish sauce
  • 3 cups chicken broth
  • 2 ounces Japanese curry sauce mix (such as House Foods Vermont Curry or S&B Golden Curry)
  • 1/4 cup heavy cream
  • 2 green onions, thinly sliced
  • 4 cups cooked rice and kimchi, for serving
  1. Pulse onion, carrots, and garlic in a food processor until finely chopped. Transfer to a small bowl.
  2. Heat oil in a large Dutch oven over medium-high. Add turkey, salt, and season with pepper. Cook, breaking up meat with a wooden spoon, until lightly browned, 6-8 minutes. Add onion mixture and cook, stirring often, until vegetables are slightly softened, about 3 minutes. Stir in butter, then sprinkle flour over and cook, stirring, 1 minute. Add curry powder and turmeric and cook, stirring, until spices are fragrant, about 2 minutes.
  3. Mix in soy sauce and fish sauce. Pour in broth and bring to a boil, scraping up any brown bits. Reduce heat and simmer occasionally, until slightly thickened, 8-10 minutes.
  4. Stir in curry sauce mix and simmer, stirring often, until gravy is thick enough to coat a spoon, about 5 minutes. Stir in cream and remove from heat.
  5. Serve curry on top of rice in serving bowls and with kimchi on the side.