Posts tagged ‘Asian Cooking’

April 23, 2015

Korean Sizzling Beef


Once again, another month has gone by and I haven’t seemed to pull myself together to create a proper blog post. Just when you think you’re a motivated and organized person… sigh. It’s not for a lack of cooking here that’s for sure! I promise I’m redeeming my absence with this awesome and easy main course.


I first made this Korean beef a few years ago, I thought the original recipe was from Food & Wine magazine. I just stumbled upon this version on Epicurious the other day while looking around for some culinary inspiration. I bumped up the garlic and soy a bit, and if you don’t like things too spicy you can adjust the amount of red pepper flakes.┬áThis is so good, but more importantly, it’s simple for any weeknight dinner. Here goes…



  • 1/4 cup soy sauce + 2 tbsp
  • 2 tbsp sugar
  • 2 tbsp dry white wine
  • 3 large cloves garlic, smashed and minced
  • 1 tbsp sesame oil
  • 2 tsp crushed red pepper flakes
  • 2 1/2lbs flank steak
  • 3 bunches of scallions (about 18 or so)

1. Whisk the soy sauce, sugar, wine, minced garlic, sesame oil and red pepper flakes in a wide low dish until the sugar dissolves. I used a big Pyrex low glass baking dish.

2. Slice the steak across the grain, on the bias into 1/4 inch thick slices. Add the sliced meat to the marinade and toss it around to make sure it’s evenly coated. Spread it out into a single layer, cover and refrigerate for a few hours or even overnight. Longer is always better. Flip it over once or twice while it’s marinating.


3. Preheat either an outdoor grill or a grill pan on high heat. Sear the meat on each side for about a minute or even just 30 seconds if you prefer it more rare (like me : ). You’ll may need to work in batches.


4. Rub the scallions with a little olive oil and sprinkle with some kosher salt. Place on the hot grill for about 2 minutes, flipping them around, until the dark green part begins to wilt and the white portions become tender. Serve on the platter with the steak.


Serve with steamed Basmati rice. Nom nom nom…


January 16, 2013

Asian Noodle Pot with Chicken & Veggies

Asian Noodle Hot Pot

Just a quick post to share this delicious dish with everyone. I was in search of something different to make for dinner that would warm our bones on a rainy winter night. Truth be told, it’s been unseasonable warm so far this winter. Regardless, the rain makes me want to curl up with a good book, cup of coffee, or a bowl of something steaming and delicious.

I searched around online for an Asian chicken noodle soup recipe and found one from Food and Wine that looked promising. I doctored it up slightly adding lots of vegetables and it was fantastic. I think you could easily make this vegetarian by changing out the chicken stock for vegetable stock and omitting the chicken. It would also be amazing with shrimp! Alas, my husband is allergic… no shrimp in our house. The recipe called for spaghettini, but I think rice noodles would be equally nice.┬áThis dish reminded us of a hot and sour vegetable soup we always order from our local Thai restaurant. Super healthy and full of flavor with a spicy kick. This will be a regular on our dinner table.

Asian Noodle Hot Pot

Adapted from Food & Wine


  • 1 tbsp grapeseed oil or other neutral cooking oil
  • 1 tbsp sesame oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, smashed
  • 1 1/2 inch piece of fresh ginger, peeled and thinly sliced
  • 2 tbsp chili powder
  • 1/8 tsp red pepper flakes (or more if you want it really spicy)
  • 1 1/2 qts chicken stock (48oz)
  • 1 cup crushed tomatoes
  • 1 1/2 lb boneless, skinless chicken thighs
  • 3 tbsp Asian fish sauce
  • 1 cup cilantro leaves, plus additional 1/4 cup chopped
  • 1 tsp kosher salt
  • 1/2 lb spaghettini (angel hair or spaghetti is fine also)
  • 2 small baby bok choy, sliced
  • 1 red bell pepper, matchstick sliced
  • 1 cup snap peas
  • 1 cup snow peas
  • 1/4 cup fresh lime juice
  • Sliced scallions for serving
  • Sriracha sauce for serving (optional and only if you want it really spicy)

Heat a heavy dutch oven over moderate heat and add the oils to the pan. Add the onion, ginger, garlic, chili powder and red pepper flakes and cook for 5 minutes, stirring occasionally, until everything softens and becomes fragrant.

Add the chicken broth, tomatoes, whole chicken thighs, fish sauce, salt and cilantro leaves. Stir to combine and bring to a hearty simmer. Reduce the heat and cover. Simmer for 15 minutes or until the chicken is cooked through.

While the soup is cooking, bring a pot of water to a boil and cook the noodles until just underdone. About a minute less than the package states. They will cook for a minute in the soup and you don’t want them to over cook. Drain and set aside.

Remove the chicken from the pot once it’s cooked properly and cut into bite sized pieces. Allow the broth to simmer for another 10 minutes. At this point, add the bok choy, bell pepper and snap peas. Cook for another 3 minutes. Add the snow peas, chicken, pasta, remaining chopped cilantro and lime juice. Cook for another minute. Stir and serve.

Top with sliced scallions. If you like it hot, add a squirt of Sriracha sauce.


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