Category Archives: Asian

Chinese Beef and Broccoli

Our vegetable garden is really starting to take off and as I have mentioned in the past, we are picking bowls of a variety of tomatoes on a daily basis, along with fresh herbs, and recently we harvested our broccoli. My wife and I did not plant broccoli last year, but a few years ago we did, and to this day we admit that was probably the best broccoli we had ever tasted. That was no joke. So when I saw the heads of broccoli, I got pretty darn excited, I’ll admit that. As I wanted to simply lightly steam the heads of broccoli, I decided to go a different route and bust out a classic Chinese beef and broccoli, only because my sister-n-law had mentioned it and it was stuck in my head.

Chinese Beef and Broccoli Recipe

This recipe is super easy to make, and granted it uses a couple of ingredients that you may, or may not have (but probably should), and it is just packed with good old comfort.

Let’s get started.

Ingredients:

  • 1 lb flank steak, 1/4 inch thick slides
  • 1 head of broccoli, trimmed
  • 3 cups water
  • 2 cups iced water
  • Cooked rice
  • 4 tbsp canola oil

For the Beef Marinade:

  • 1 tbsp soy sauce
  • 1 tbsp corn starch
  • 1/2 tbsp sherry cooking wine
  • 1/2 tsp sesame oil
  • 1/4 tsp cracked black pepper

For the Sauce:

  • 2 tbsp soy sauce
  • 1/2 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 tsp sesame oil
  • 1/2 tbsp honey
  • 2 tbsp oyster sauce
  • 1/4 cup water
  • 1/2 tbsp corn starch
  • 1/4 tsp cracked black pepper

Start by adding your sliced beef to a bowl. Mix the marinade and pour over the beef, and give it a good toss. Marinade for at least one hour in the refrigerator.

When you are ready to make the Chinese beef and broccoli, remove the marinated beef from the refrigerator and let it come to room temperature, about 20 minutes.

Bring the water to a simmer, and toss in the broccoli florets. Cook for about 3 minutes, then remove them with a slotted spoon into a bowl of iced water.  Once cooled, drain the broccoli and set to the side.

Next heat a large skillet on medium-high heat. Add two tablespoons of oil, then toss in the beef, stirring along the way. Cook for about 5 minutes until the beef has some great color, then remove the beef onto a plate.

How to make Chinese Beef and Broccoli

Wipe out the skillet, and add the additional two tablespoons of oil, bringing to medium-high heat. Add the sauce, and give it a good stir. Cook for a couple of minutes, then add the broccoli, and return the beef to the skillet. Cook for a few minutes until everything is warmed through and the sauce has slightly thickened.

Did I mention I love corn starch, especially when making a great sauce?

When you are ready to place, add cooked rice to the bottom of bowl, and ladle on the Chinese beef and broccoli, ensuring you get plenty of that great flavored sauce.

This was a real winner and it was a perfect use of that broccoli, and again, some of the best broccoli we have had this year. Hope you enjoy!

Pickled Thai Chilies

I’ve been in a pickling mood for some time now. No clue why, but I have been. It’s most likely because I have had an abundance of chili peppers growing in the garden, and as I normally freeze them and use later, I also love doing a quick pickle and use the chilies on pizza, rice bowls, and omelets. I wouldn’t say that I am a true chili head, but I do love the spice, and the vitamin content that normally goes with them.  One of my favorite peppers has got to be the Thai bird chili pepper.  They have a great punch of hit along with some really nice citrus notes, and when used in sauces such as Nuoc Cham, well, hands down it’s a real winner.

Pickled Thai Bird Chilies

I know, big deal, these just look like regular Thai chili peppers right? Well, yes, but then again, they have been pickling for a couple of weeks in a great, and simple pickling mixture that makes these chilies pop even more.

Let’s get started.

Ingredients:

  • 1 cup of Thai bird chilies
  • 1 1/2 inch fresh lemongrass, lightly smashed
  • 6 tbsp rice wine vinegar
  • 4 tbsp sugar
  • 6 tbsp water
  • 1/2 tsp salt

That’s it. Great stuff.

Start by adding everything but the Thai chilies in a small sauce pan. Bring to a simmer, and let the sugar melt with the vinegar and water. Remove and let cool.

How to make pickled Thai Chilies

Once the mixture has cooled, add the chilies to a small, sealable container, and pour the vinegar solution into the container, making sure you have covered the chilies.

Seal, and place in the refrigerator for about two days. Then use freely.

Again, I love Thai bird chilies, but with the addition of the vinegar and sugar, and lemongrass really makes these shine even more. They are great sliced and served  (if you like that type of heat), with any type of dishes where you want to add a bit of heat. If you like chili peppers, you will most likely love these. Hope you enjoy!

Bacon Fried Rice

One of my kids favorite recipes is fried rice. I think that even at a very early age, my father-in-law had served it up for breakfast to him while they watched him while we were at work. Yes, I’m talking like two years old or something of that nature. Let’s just say he was young. But at that age, that food stuck in his head, that’s what fried rice can do to someone. Since then, he has come a long way in terms of exploring food. He is big into smoked meats such as ribs, brisket, and chicken, and lots of other things. Let’s just say he is no longer a chicken tender and french fry kid. With that said, one of his favorite dishes is bacon fried rice, so much that he makes requests for it. I’m down with that because this is a great opportunity to get vegetables into this rice, along with eggs (that he hates), that he devours it all up. That is called winning.

Bacon Fried Rice

Let’s get started.

Ingredients:

  • 2 cups of Jasmine, or long grain rice
  • 2 cups of water
  • 5 slices of Nueske’s Bacon, diced
  • 2 tbsp butter
  • 2 whole carrots, diced
  • 1 large shallot, diced
  • 5 cloves garlic, minced
  • 3 whole eggs, beaten
  • 1 tbsp Red Boat Fish Sauce or Three Crabs Fish Sauce
  • 1/2 tbsp cracked black pepper
  • 1/4 cup of soy sauce
  • 1/2 cup of frozen peas
  • 1 tbsp chili oil, optional
  • additional water

Start by making your rice. I use a rice cooker, and to that I add the rice to the rice pot, and rinse several times in cold water until the runs clear. Drain and add equal parts of water. Cover, and turn on the rice cooker until it is finished. I love the rice cooker.

Now I do this the same day, and the trick to making fried rice the same day is to make sure the rice gets dry. I accomplish this by removing the cooked rice onto a baking sheet lined with parchment paper, fanning it out, and letting it sit on the counter for several hours. Otherwise, let the rice cool, store in the refrigerator and use the following day.

Make sure you have prepared the remaining ingredients.

Heat a large wok on medium heat. Add in the diced bacon, and cooked until slightly crisp. Keep the bacon fat in the wok, along with the bacon. Next toss in the garlic and shallot and cook for about 40 seconds or so. Add in about two tablespoons of butter and your chili oil. Stir, then toss in the carrots.  Add in about 2 tablespoons of water. Stir.

How to make bacon fried rice

Turn up the heat.

Add in the beaten eggs, and stir, ensuring the the eggs are thinned out and cooked. Using your spatula, break up the eggs into pieces.

Toss in your rice, and begin breaking that up, using your spatula, and scraping underneath the rice in the wok. Use your wok master skills and wok like you mean it. Toss in the fish sauce, cracked black pepper, and soy sauce. Keep woking, aggressively under high heat until you get a nice light crust on the rice.

Serve immediately.

The result is an awesome bacon fried rice. You get the great smokiness from the bacon, and when everything is mixed together, well, let’s just say it’s awesome, and perfect for breakfast as well. Hope you enjoy!

Chinese Fried Red Chili Sauce

I visit the Asian markets probably about twice a month. I often pick up green papaya for making som tam, maybe some dumplings, or siapao, and a couple of condiments. One of my favorite condiments is this Chinese fried red chili sauce. It’s basically a lot of red chili flakes, garlic, ginger, and fermented black beans that is slow cooked in a bunch of oil. It’s flipping amazing. I put it on everything, and I mean everything. It’s almost as addicting as Sriracha, but more mellow. It stores great as well which makes it even better. As I ran out, my buddy sent me a recipe that I tweaked ever so slightly, and it was just as good, if not better.

Chinese Red Chili Sauce

Let’s get started.

Ingredients:

  • 1/2 cup of Chinese black fermented beans
  • 6 cloves garlic, grated into a paste
  • 2 tbsp ginger, grated into a paste
  • 1 cup red chili flakes
  • 2 tbsp dark sesame oil
  • 2 cups peanut oil
  • 1 tbsp salt

Start by adding the fermented black beans, and any remaining garlic ends into a food processor. Pulse until it is nice and fine.

How to make Chinese Fried Red Chili Sauce

Add the oil to a saucepan on medium-low heat. Add in the ginger, garlic, and fermented beans, along with the red chili flakes. Give a good stir, and cook for about 30 minutes, making sure the oil mixture stays at about 225 degrees. Once cooked at that temperature for 25 minutes, remove from the heat and let cool.

Once cooled, stored in a sealed tight container.

Chinese Fried Red Chili Sauce

Again, the sauce is awesome. It is perfect in every way. It’s not to spicy which is why it goes great with pretty much everything. I put it on my eggs in the morning, kebabs, rice, pasta, and well, you get the idea. Give this one a shot, I’m certain you will love it as much as I do.