Shaking Beef

Image

 

Meat is precious and Buddhist traditions are strong in Vietnam, which is why dishes of beef are considered a luxury. Clever cooks cut tender, marbled cuts into small pieces so they soak up flavor, then cook them quickly and serve them hot with aromatic herbs. Here, the peppery, salty-sweet, juicy beef mingles with the light salad dressing to create a great sauce that pools on the platter, perfect for drizzling over rice. Watercress leaves warm and wilt under the Shaking Beef (so named for the back-and-forth shaking of the pan), while their stems remain crunchy.

Adapted from
Food & Wine Magazine
April 2012

Serves 4

Ingredients
For the Beer:
1 1/2 tablespoons oyster sauce, plus more to taste
1 tablespoon soy sauce
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons cornstarch
1 teaspoon fish sauce
1/2 teaspoon freshly ground black pepper
2 garlic cloves, smashed
1 1/2 pounds boneless rib eye steak, trimmed and cut into 3/4- to 1-inch pieces

For the Salad:
1/4 cup thinly sliced red onion
2 tablespoons water
1 1/2 tablespoons red wine vinegar
1 tablespoon medium-dry sherry
1 1/2 teaspoons granulated sugar or honey
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
4 cups lightly packed watercress, baby arugula, or other salad greens
1 cup torn radicchio or 8 halved cherry tomatoes
1/4 cup fresh mint,  Thai basil, or other herb leaves, torn
2 tablespoons canola oil

Directions:
To Make the beef:Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 teaspoons more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.

To Make the salad: Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons water, vinegar, sherry, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.

Heat a large, cast iron skillet over high, and add oil. When oil is shimmering, carefully add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat reaches desired degree of doneness, 3 to 4 minutes for medium-rare. Remove from heat. Quickly toss salad, and transfer to a platter or serving dish. Pile cooked beef and juices on salad, and serve immediately.

Spaghetti with Arugula and Mint Pesto

Here is a peppery update to a classic basil pesto: arugula and fresh mint are combined to create a sprightly, fragrant pesto that’s wonderful with spaghetti. Add a salad and some crusty bread for an easy vegetarian supper.

 

 

 

 

 

 

Serves 4

Ingredients:
5 cups packed arugula
3/4 cup packed fresh mint leaves
1/2 cup extra-virgin olive oil
1/2 cup shaved aged hard cheese such as Parmigiano-Reggiano, plus more for sprinkling
2 garlic cloves
Zest of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
2 Tablespoons fresh lemon juice
1 pound spaghetti

 

Directions:
In a blender, combine the arugula, mint, olive oil, the 1/2 cup cheese, the garlic, lemon zest, salt and pepper and blend until smooth. Stir in 1 tablespoon of the lemon juice. Taste and adjust the seasonings with salt and pepper.

Refrigerate the pesto until ready to serve.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente , tender but firm to the bite,  10 to 12 minutes, or according to the package instructions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the empty pot.

Toss the pesto with the spaghetti. Thin it out with a small amount of reserved cooking water if needed. Taste, season with salt and pepper, and toss with the remaining 1 tablespoon of lemon juice. Divide among warmed serving bowls. Sprinkle cheese over each portion and serve immediately.

 

TODAY.com Parenting Team FC Contributor

Snow Crab Eggs Benedict

DSC07606

This dish is  an  elegant twist on a classic and is perfect for a Sunday Brunch.

Ingredients:
3 pounds Cooked Snow Crab Meat
1 pound Butter

For the Eggs:
6 Eggs (room temperature)
1 teaspoon White Vinegar

For the Hollandaise:
1 cup Melted Butter (from crab poaching)
4 Egg Yolks (room temperature)
1 Lemon (juiced)
1/4 cup chopped chives
Salt, to taste
Freshly cracked black pepper, to taste

To Serve:
3 English Muffins (split and lightly toasted)
8 ounces Philadelphia Onion and Chive Cream Spread
6 slices Canadian Bacon
Arugula

Directions:
Heat butter in a saute pan over medium-low heat until melted and warm. Place crab meat in the butter to poach for 3 minutes.

For the Eggs: Bring a medium pot of water to a boil and add white vinegar. Reduce to a light simmer. Line a plate with paper towels. Crack one egg at a time into a bowl and slide into the water. Do not over crowd the pot. Cook for 3 to 4 minutes and remove to the prepared plate with a slotted spoon.

For the Hollandaise: In a bowl over a double boiler, whisk the egg yolks, and lemon juice for 4 to 5 minutes until it begins to thicken. Once the mixture is ribbony and can coat the back of a spoon, drizzle in the melted crab butter, whisking continuously. Stir in some chopped chives and adjust seasoning with salt and pepper.

Once muffins are toasted drizzle with some of the melted crab butter. Spread onion and chive cream cheese on the bottom of the muffin. Place the muffin on a small plate and top with Canadian Bacon,arugula, a poached egg, and drizzle with hollandaise sauce. Serve immediately.