Tag: Beef

Birria Quesatacos Con Consommé

Birria Quesatacos Con Consommé

First time I ate these taco’s was from the food truck on Summer Road Memphis named TACOnganas. They are really good but pricey. They are $2,50 each and a small tub with Consome is $5,00. Now you can make your own 🙂

Hachee

Hachee

Hachee has been around since the middle ages. Originally, Hachee was a peasant dish invented as a way to use up leftover meat. The name of the dish is derived from the French word hacher, meaning to chop, referring to the method of preparing the meat stew.

Mongolian Beef

Mongolian Beef

Despite its name, Mongolian beef did not originate in Mongolia. It is a Chinese-American dish adapted from the beef component of Mongolian barbecue. Curiously enough, Mongolian barbecue is not Mongolian nor is barbecuing involved in its cooking. Info from Devour Asia

Ingredients
  • 1½ lb flank steak
  • ¼ cup cornstarch
  • 2 tbsp olive oil
  • ½ tsp minced garlic
  • ¾ cup soya sauce
  • ¾ cup water
  • ¾ cup brown sugar
  • 1 cup matchstick cut carrots
  • green onions for garnish
  • 1 tbsp sambal oelek
 
Instructions
  1. Cut flank steak into thin strips. Add the flank steak and cornstarch to a ziplock bag. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar carrots and the sambal oelek to the slow cooker. Stir the ingredients. Add coated flank steak and stir again.
  3. Cook for high 2-3 hours or on low 4-5 hours. Serve over rice and garnish with green onions.

*Below is my recipe card, right click and save as pic. Print as 6×4. *

Mongolian Beef
 
Prep time
Cook time
Total time
 
Despite its name, Mongolian beef did not originate in Mongolia. It is a Chinese-American dish adapted from the beef component of Mongolian barbecue. Curiously enough, Mongolian barbecue is not Mongolian nor is barbecuing involved in its cooking.
Recipe type: Main Dish
Cuisine: Chinese/American
Serves: 4
Ingredients
  • 1½ lb flank steak
  • ¼ cup cornstarch
  • 2 tbsp olive oil
  • ½ tsp minced garlic
  • ¾ cup soya sauce
  • ¾ cup water
  • ¾ cup brown sugar
  • 1 cup matchstick cut carrots
  • Green onions for garnish
  • 1 tbsp sambal oelek
Instructions
  1. Cut flank steak into thin strips. Add the flank steak and cornstarch to a ziplock bag. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar carrots and the sambal oelek to the slow cooker. Stir the ingredients. Add coated flank steak and stir again.
  3. Cook for high 2-3 hours or on low 4-5 hours. Serve over rice and garnish with green onions.

 

Bulgogi

Bulgogi

Bulgogi, a classic Korean dish of thinly sliced, marinated beef, is a staple of Korean households.

Grandma’s Spaghetti

Grandma’s Spaghetti

Grandma’s Spaghetti is one of the dishes my mother in law used to make. My kids always loved her Spaghetti. The instructions were always add a little of this and of that.  This is the closest I’ve ever came to her recipe. There are two things that I know I have different than hers. I use lean ground beef instead of the greasy ground beef, and I add butter; that replaces the grease from the beef. Her secret ingredient was tomato ketchup :). When I do make it, its enough so the kids can take some to their home.