Congee with Ground Beef

Ingredients

4 oz rice
1-1/2 teaspoon salt
8 cups water
4 oz ground beef
1 oz rice vermicelli

Seasonings

2 teaspoons egg white
2 teaspoons water
1 teaspoon cornstarch
1 teaspoon oil
1/4 teaspoon salt
dash of pepper
1/8 teaspoon sesame oil

Method

1. Season the ground beef with the seasoning ingredients. Mix well.
2. Trim rice vermicelli into tiny bits. Sprinkle into a pot of hot oil. Remove and drain immediately. Mix with the ground beef in deep bowls.
3. Rinse and marinate the rice with salt. Add 8 cups of boiling water, boil and simmer for 1-1/2 hours.
4. Pour boiling congee into the beef mixture. Mix and serve when beef is done.

Cook’s Tip:

Drop in bits of rice vermicelli to test the readiness of oil. Rice vermicelli should rise and float immediately if the temperature is suitable.

Makes 6 servings.

Source: Distinctive Snacks of Hong Kong

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Chateaubriand with Béarnaise

Ingredients

5oz butter, cut into pieces
1-1/2 tbsp tarragon vinegar
1-1/2 tbsp dry white wine
1 shallot, finely chopped
2 egg yolks
1 1b beef fillet, about 5–inch long, cut from the thickest part of the fillet
1 tbsp vegetable oil
salt and freshly ground black pepper
sautéed potatoes, to serve

Method

1. Clarify the butter by melting in a saucepan over a low heat; do not boil. Skim off foam and set aside.
2. Put the vinegar, wine and shallot in a small heavy saucepan over a high heat and boil to reduce until the liquid has almost all evaporated. Remove from the heat and cool slightly.
3. Add the egg yolks and whisk for 1 minute. Place the saucepan over a very low heat and whisk constantly until the yolk mixture begins to thicken and the whisk begins to leave tracks on the base of the pan, then remove the pan from the heat.
4. Whisk in the melted butter, drop by drop until the sauce begins to thicken, then pour in the butter a little more quickly, leaving behind the milky solids at the bottom of the pan. Season with salt and pepper and keep warm, stirring occasionally.
5. Place the meat between two sheets of greaseproof paper or clear film and pound with the flat side of a meat pounder or roll with a rolling pin to flatten to about 1-1/2-inch thick. Season with salt and pepper.
6. Heat the oil in a heavy frying pan over a medium-high heat. Add the meat and cook for about 10-12 minutes, turning once, until done as preferred (medium-rare meat will be slightly soft when pressed, medium will be springy and well-done firm).
7. Transfer the steak to a board and carve in thin diagonal slices.
8. Strain the sauce, if you prefer, and serve with the steak, accompanied by sautéed potatoes.

Makes 2 servings.

Cook’s Tip

Beef fillet is often cheaper when bought whole than when it has been divided into steaks. If you buy a whole fillet, you can cut a Chateaubriand from the thickest part, filet mignon steaks from less thick parts, tournedos from the thinner part and use the thinnest tail part for stir-frying or Stroganoff. If you wish, wrap tightly and freeze until needed.

Source: French Delicious Classic Cuisine Made Easy

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Beef Noodles with Oyster Sauce

Ingredients

2 oz boneless sirloin steak, thinly sliced
9 oz dried thick Chinese egg noodles
2 tbsp peanut or corn oil
8 oz fresh asparagus spears, woody ends cut off and chopped
2 large garlic cloves, finely chopped
1/2-inch piece fresh gingerroot, peeled and finely chopped
1/2 red onion, thinly sliced
4 tbsp beef or vegetable stock
1-1/2 tbsp rice wine
2-3 tbsp bottled oyster sauce
toasted sesame seeds, to garnish

Marinade

1 tbsp light soy sauce
1 tsp sesame oil
2 tsp rice wine

Method

1. Make the marinade. Stir the ingredients together in a nonmetallic bowl. Stir in the steak so all the slices are coated, then set aside to marinate for at least 15 minutes.
2. Boil the noodles in a pan of boiling water for 4 minutes, until soft. Alternatively, cook according to the package instructions. Drain, rinse, and drain again, then set aside.
3. When you are ready to stir-fry, heat a wok or large skillet over high heat. Add 1 tablespoon of the oil and heat. Add the asparagus and stir-fry for 1 minute.
4. Tip the beef and marinade into the wok, and continue stir-frying until the beef is cooked to your taste, about 1-1/2 minutes for medium. Remove the beef and asparagus from the wok and set aside.
5. Heat the remaining oil and stir-fry the garlic, ginger, and onion for about 1 minute, until the onion is soft.
6. Add the stock, rice wine, and oyster sauce and bring to a boil, stirring. Return the beef and asparagus to the wok, along with the noodles. Mix all the ingredients together and stir-fry until the noodles are hot. Sprinkle with toasted sesame seeds before serving.

Makes 4 servings.

Source: Noodles

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Best Beef Burgers

Ingredients

2 pounds ground chuck
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
coarse salt and fresh ground pepper
4 hamburger buns

Suggested Accompaniments

Cheese slices
Sliced beefsteak tomatoes
Red and white onions (raw or grilled)
Ketchup
Mustard
Pickles
Mayonnaise
Boston lettuce leaves

Method

1. Heat the grill to high.
2. In a medium bowl, use a fork to gently combine the ground chuck with the Dijon mustard and Worcestershire sauce. Season generously with salt and pepper. Gently form the mixture into four 1-inch-thick patties.
3. Place the patties on the hottest part of the grill. Sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill. Continue grilling until desired doneness, 4 to 8 minutes per side.
4. Split the hamburger buns and toast on the grill if you like. Place a burger on each bun and serve with the desired accompaniments.

Makes 4 servings.

Source: Great Food Fast

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Skewered Beef

Ingredients

1/2 lb beef
1/4 lb small green onion

Marinade

1 tbsp sugar
2 tsp rice wine
2 tbsp soy sauce
2 large green onions
3 cloves garlic,
1 tbsp sesame salt
2 tsp sesame oil

Method

1. Cut beef into thin slices about 1/4-inch thick.
2. Score the beef slices to tenderize and cut them into 3-inch long and 1/2-inch wide strips.
3. Trim the small green onions and cut them into lengths slightly shorter than the beef strips.
4. Marinate the beef in the marinade.
5. Rinse the wooden or bamboo skewers in water.
6. String the seasoned meat and small green onion strips alternately on skewers and beginning and ending with the meat. Baste the filled skewers with the marinade.
7. Fry the skewered beef in a hot oiled pan until the meat is browned on both sides.

Source: Healthful Korean Cooking

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