Category Archives: Beef

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!

Easy Pastrami Recipe

I’m making an attempt at purging my freezer in the basement so that we can get it cleaned out and thawed. On my way to doing that, I came across some corned beef that I wanted to use up. My initial thoughts are always to make corned beef hash, as I really do like corned beef hash, but then I decided to make an easy pastrami. I love a good pastrami sandwich, so I figured why not take my spin on an easy pastrami recipe. To say the least, it was dynamite!

Easy Pastrami Recipe

Now you can go a bunch of different direction with this and make your own spice blends, and brine it if you want to, but the brisket was already brined, so I went with just a lot of cracked black pepper. Again, super simple, and extremely delicious.

Let’s get started.

Ingredients:

  • 3-4 pound corned beef brisket
  • Black pepper, enough to generously coat the corned beef
  • Smoker

Start by rinsing the corned beef with cold water. Pat dry.

Cover the corned beef with black pepper. I used some great pepper I purchased from the Milwaukee Spice House. Once the corned beef is rubbed, cover and place in the refrigerator for 3 days.

Homemade Pastrami Recipe

Next is the smoke. Prepare your smoker, and get it going to about 225 degrees. You can probably go with your favorite wood, and in this case I used apple wood chunks. Smoke the brisket, fat side up, for about 4 hours, then continue cooking for about another 4 hours. You want the internal temperature to be about 180 degrees.

How to make pastrami

Remove it from the smoker, and place it into a large pot to let rest, and cool. Once cooled place it in the refrigerator overnight. The following day, place the corned beef onto a steamer rack, adding water to the bottom of the pan, and cover. I used my Chinese steamer for this. If you do not have one, just add it to a wire rack on a large baking sheet and cover with aluminum foil, and steam for about 2 more hours, adding additional water when needed. Just make sure the water does not come in contact with the corned beef.

Remove, and slice.

I cannot tell you how awesome this was, and trust me, it did not last long. My boys loved it, and I was already in heaven. I served it onto a sandwich, slathering a bit of Dijon mustard on it.  I wish I would have made about twice as much!

It is a process, but it is well worth the time and effort. Hope you enjoy!

Grilled New York Strip with Blue Cheese Butter

Finally. Yes, finally we are back to a few good months of weather in Wisconsin. Let’s face it, this past winter was brutally long, and finally everything is blooming. The smell of late spring and summer is here, and well, it’s just plain awesome. It’s funny how something so simple that mother nature provides makes us all cheer up a bit.  With that said, it is also that time of year where grilling becomes part of the everyday ritual. Whether it is lunch during the weekend, or by default the dinner cooking method during the work week, my little grill is getting it’s workout week, especially during this long holiday weekend.

As I got the ‘house’ ready for the long weekend, meaning, cut the grass, plant the vegetable garden, etc, I was really hungry and I knew I was going to want to fill up on a good meal. So with that said, about 80% through my cutting of the grass, I lit some coals in my charcoal chimney starter, and took a small break to season a New York strip, generously with salt on both sides, and cracked black pepper on the other. Then I thought, after having a recent conversation with a friend regarding morel mushrooms, that I would throw together a bit of blue cheese butter. Yes, blue cheese, and butter are amazing with steak if you have never had it, now then, please try.

New York Strip with Blue Cheese Butter

After I cut the grass, the coals were finally heated, and so I placed the grate onto the grill, cleaned it, heated it, and got pretty darn excited for lunch. Steak for lunch? Hell yes. It wasn’t that I was so excited as the steak, as it was for the blue cheese butter. Trust me.

Let’s get started.

  • 1 New York Strip, to your liking
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 1/2 tbsp softened, unsalted butter
  • 2 tbsp blue cheese crumbles
  • 1 tsp chopped chives

That’s it. And TRUST me, the combination is out of this world.

Start by seasoning both sides of your steak with salt. Pat it into the steak. Season one side with the cracked black pepper. Let this sit on the counter, at room temperature for about 30 minutes. During this time, heat you grill. I always prefer charcoal, but do what you want on this step.

Take the butter and add it to a small bowl. Add the blue cheese, and chives. Mix well and set inside the refrigerator to cool.

How to make New York Strip with Blue Cheese Butter

Once the grill is preheated, clean your grates, then take the steak, and place onto direct heat, cracked pepper side down. Sear the steak for about 4 minutes.

Turn, and cook until your desired tenderness. I go medium, to medium-rare nowadays.

Remove from the grill, and place onto your serving dish. Top with the blue cheese butter, and gently spread onto the top before slicing into it.

Yes, this is what I had for  lunch, and after 3 hours of working outdoors, it was well deserved.

The result is a perfect flavor combination. My brother-n-law turned me onto the blue cheese and steak combination years ago, and to this day, it’s one of my favorites. As much as I love cooked mushrooms with my steak, this one tops it. The grilled New York Strip with blue cheese butter has this creaminess, along with that great kick from the blue cheese that will just blow your mind. Trust me, it’s a good one. Hope you enjoy!

Mexican Cemita

I’ll admit that I could probably eat Mexican food every day if I could. Anything from the soups, stews, enchiladas, tacos, and heck, even a plate of rice and beans with some roasted chili toreados.  I love everything about Mexican cuisine to be honest, and to me, it has comfort food written all over it. There is yet another item I love off the Mexican restaurant menu, and that is the Mexican torta.  It’s a simple sandwich but it is loaded with amazing textures and flavor. There is however, a sibling, if you will, to the classic torta, and that is the Mexican cemita. Very similar, but a bit different in terms of a couple of the ingredients. If you are looking for a great sandwich, look no more, because this sandwich is awesome!

Mexican Cemita

Yes, that is one massive piece of beef milanesa that you see placed between a cemita roll!

Let’s get started.

Ingredients:

  • 1 cemita roll, halved
  • 1/2 roma tomato, thinly sliced
  • Oaxacan cheese, pulled into strands
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/4 cup roasted red salsa, or your favorite
  • 1/2 avocado, mashed
  • 1/2 cup refried beans, cooked
  • 1 piece of beef milanesa (thinly pounded breaded beef)
  • 2 cups of cooking oil

Start by adding the oil to a large skillet, and bring up to temperature, about 350 degrees. During this time, begin preparing all of your ingredients.

When the oi comes to temperature, carefully slide in the beef milanesa. Fry for about three minutes on each side, until each is a deep golden brown. Once cooked, remove and place on some paper lined plate to drain any excess oil. Season with a pinch of salt.

How to make a Mexican cemita

Now you can use something other than beef milanesa, such as shredded chicken or heck even carnitas, so you are not limited to beef milanesa, however it is a classic, and I highly recommend it.

To assemble the sandwich, take the bottom cemita roll, and lather on the cooked refried beans. Next, top with the beef milanesa, the shredded Oaxaca cheese, the cilantro, mashed avocado, tomato, and red salsa. Top with the seeded cemita bun, and get in attack mode.

It’s a great sandwich. Now granted you could go with a smaller piece of beef milanesa, but this is what was purchased from my local Mexican grocery store, so it was great biting into it, and getting a bit of the cheese and salsa, and then you get into the awesome cemita itself, and well let’s say it’s hard to put down.

The creaminess of both the beans and avocado are perfectly balanced by the heat from the roasted salsa, and well the saltiness of the cheese goes so well with the crisp and tender beef milanesa. It’s one of my favorite sandwiches, and I know you will love it! Hope you enjoy…

Mexican Cemita
Author: 
Recipe type: Sandwiches
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cemita roll, halved
  • ½ roma tomato, thinly sliced
  • Oaxacan cheese, pulled into strands
  • ½ cup fresh cilantro, roughly chopped
  • ¼ cup roasted red salsa, or your favorite
  • ½ avocado, mashed
  • ½ cup refried beans, cooked
  • 1 piece of beef milanesa (thinly pounded breaded beef)
  • 2 cups of cooking oil
Instructions
  1. Start by adding the oil to a large skillet, and bring up to temperature, about 350 degrees. During this time, begin preparing all of your ingredients.
  2. When the oi comes to temperature, carefully slide in the beef milanesa. Fry for about three minutes on each side, until each is a deep golden brown. Once cooked, remove and place on some paper lined plate to drain any excess oil. Season with a pinch of salt.
  3. Now you can use something other than beef milanesa, such as shredded chicken or heck even carnitas, so you are not limited to beef milanesa, however it is a classic, and I highly recommend it.
  4. To assemble the sandwich, take the bottom cemita roll, and lather on the cooked refried beans. Next, top with the beef milanesa, the shredded Oaxaca cheese, the cilantro, mashed avocado, tomato, and red salsa. Top with the seeded cemita bun, and get in attack mode.
  5. It’s a great sandwich. Now granted you could go with a smaller piece of beef milanesa, but this is what was purchased from my local Mexican grocery store, so it was great biting into it, and getting a bit of the cheese and salsa, and then you get into the awesome cemita itself, and well let’s say it’s hard to put down.
  6. The creaminess of both the beans and avocado are perfectly balanced by the heat from the roasted salsa, and well the saltiness of the cheese goes so well with the crisp and tender beef milanesa. It’s one of my favorite sandwiches, and I know you will love it! Hope you enjoy…