Posts tagged ‘Beef’

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…


November 3, 2014

Grandma Ruth’s Pot Roast Revisited


I am long overdue for a new post. No excuses here, just time flying by too quickly. I’m grateful for my Facebook page, where I can share photos of random dinners and interesting tidbits. Facebook (and Instagram and Twitter) has become a bit of a cop-out for me. Just snap a pic of dinner with my iPhone and share. Couldn’t be easier, but it’s absent much thought or creativity, that’s for sure. Sitting down to share something special, with a recipe and some better quality photos (taken with a real camera), now that’s why I started this whole blogging thing in the first place.

With October behind us and rumor has it, our inevitable journey into the Polar Vortex, I thought I’d revitalize my grandmother’s pot roast recipe. When there’s a chill in the air or a Jewish holiday upon us, Ruth’s famous pot roast is in order. Not to sound too brazen, but it’s the best! It would be impossible for me to recall every pot roast she made us. There were many. Each tasting exactly the same. I have to say, after finding a few copies of the recipe in my archives, narrowing it down to this, the result is a taste of my childhood… just perfect.

How I got an actual recipe from my grandmother in writing is amazing. Years ago, when she was cooking and I asked for a recipe, she’d often list quantities of ingredients as “just a little” or “some.” Isn’t that how all grandmothers cook? I must have gotten her on a good day when she was willing to translate “a little” to an actual measurement. Thank you Grandma!

For those of you who love a hearty roast from time to time, I urge you to give this a try. I suspect someone out there might even be able to figure out how to make this in a slow cooker. If you do, please share. I just took the plunge and bought one.



4lb rump roast (or bottom round roast)
8 carrots, cut in large pieces
3 onions, halved then quartered
1 green bell pepper, cut into large dice
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp ketchup
1 14oz. can diced tomatoes
2 packets beef bouillon (or 2 cubes)

Sprinkle each side of the roast generously with kosher salt and fresh ground pepper. Heat a heavy large dutch oven on the stove. Add a little olive oil to the pan and brown the meat on all sides. Remove the meat from the pot and set aside.


Add the onions to the pot and brown them gently over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Put the meat back in the pot and add the carrots, green pepper, soy sauce, ketchup, diced tomatoes (with the liquid) and the bouillon. Stir everything around and add enough water to the pot to go about halfway up the sides of the meat. Bring the pot to a boil, cover and reduce to a simmer. Cook for 4 hours. Periodically spoon the juice over the meat while it’s cooking. You’ll know it’s done when it’s very tender.


To serve, remove the roast from the pot and slice. Add the slices back into the pot so they sit in the gravy for a few minutes and serve.


Delicious with roasted potatoes or better yet, mashed potatoes. I know there are recipes that add potatoes to the pot to cook along with the roast, like a stew, but that wasn’t part of our ancient family secret. Feel free to do so. It would be very good.


*┬áThe meat will seem huge before it cooks. It’s amazing how much it shrinks when it’s cooking. I would say this feeds 4-6, depending on how thinly you slice it. I should also mention that the gravy this makes is thin, more of an au jus consistency. You could thicken it if you prefer, but Ruth’s traditional pot roast was not in a thick gravy.

%d bloggers like this: