I’m always looking for a flavorful Asian inspired recipe and this one really hits the mark. After researching dozens of recipes for inspiration, here’s what I’ve come up with. Although the ingredient list is long, the recipe is straightforward. Enjoy!
Asian Beef Stir Fry with Noodles
- 2 lbs skirt steak, trimmed & cut into thin strips
- 2 TBS corn starch
- 3 – 4 TBS sherry wine vinegar
- Asian Buckwheat Noodles, or thin noodles of your choice, prepared according to package directions
- 1 medium onion, thinly sliced
- 1/2 package of match stick carrots
- 4 garlic cloves, minced
- 2 inches of ginger, minced
- 4 – 5 baby bok choy, washed with end cut off
- Sesame oil & olive oil
- 1 1/2 cups beef broth
- 3 TBS soy sauce
- 2 TBS oyster sauce
- 1 TBS sherry
- 1 TBS rice wine vinegar
- 1 TBS sugar
- 1/2 tsp white pepper
- Optional: Top with chili crunch for a little heat.
- Mix the beef with the sherry & corn starch and marinate for at least 1 hour.
- Prepare veggies & sauce and set aside.
- Heat part sesame oil & part olive oil in a large sauté pan in high heat. Add marinated beef strips in one layer. You may have to prepare the beef a portion at a time. Brown & set aside in a separate pan.
- In the same pan or a wok, heat part sesame oil & olive oil on medium heat. Add in the onion & carrots. Sauté for 1 minute. Add in the garlic & ginger. Sauté until fragrant, about 1 minute.
- Add in the bok choy & turn all the veggies until the bok choy just begins to get wilted. Pour the sauce over the veggies. Turn the veggies until they are all coated. Return the beef to the pan full of veggies and make sure everything is coated.
- Serve beef & veggies over noodles. Top with a bit of chili crunch, if desired.
We have a Mexican restaurant here in town that makes the best carne guisada. I’ve studied it for years and this is as close as it gets. Enjoy!
This recipe makes quite a bit. You can certainly reduce your amounts for a smaller portion.
This can also be made in a crockpot.
- 4 lbs stew meat – I buy mine at Costco
- Olive oil
- 1/2 onion
- 1 large tomato or 1 can dices tomatoes
- 4 garlic cloves
- 1 1/2 tsp ground comino
- Sea salt & pepper
- 3 cups chicken stock
- 3-4 TBS flour
- Preheat oven to 350°. Season stew meat with sea salt & pepper. Brown the meat in some olive oil and place in large cast iron pot. Set aside.
- Process the onion, tomato & garlic in a blender until smooth. Add to browned stew meat and mix.
- Add the ground comino & chicken stock. Mix together and cover.
- Braise in the oven for 2 hours. Remove from oven and take out 1 cup of the liquid. Reduce heat to 325°.
- Return to the oven & continue braising until meat is fork tender. This may take another 1-2 hours.
- Add flour to reserved liquid & whisk until smooth.
- Remove the meat from oven when tender and incorporate the flour mixture. Return to the oven for another 20-30 minutes or heat on the stove to thicken the sauce.
- Serve with desired sides & tortillas.
My family goes nuts for this spicy stew. Originating from the Mexican state of Jalisco, it is traditionally made for special occasions like a quinceañera or wedding. I just like to make it whenever! I make mine with a trimmed beef brisket. It is tender & oh so satisfying! I’ve been making it since 1997, when I found the recipe in my Southern Living Annual Cookbook. My mom used to give me their annual cookbook, every Christmas – I still have all of them & use them often. I’m not giving them too much credit on this one though… They did not title it correctly, and I have made the recipe my own over these 20+ years. Enjoy!
- 6-7 lb trimmed brisket
- 2 TBS olive oil
- 4 cloves garlic, rough chopped
- Salt and pepper
- 1 TBS dried oregano
- 4-5 cups water
- 1/4 cup flour
- 1 TBS chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1 cup red salsa
- 1 can chopped green chilies
- Flour tortillas
- Heat oven to 375°.
- Season brisket on both sides with salt and pepper.
- Heat large pan and add olive oil. Brown both sides of the brisket. Place the browned brisket in a large pan. )I use an extra large foil pan that I place on a baking sheet.)
- Add the oregano, garlic and water to the pan. Cover the pan with foil.
- Roast the brisket for 2-3 hours at 375°. Reduce heat to 325° and roast for another 2-3 hours until the brisket is fork tender. It should be falling apart.
- Remove the brisket from the oven, and let it rest for about 20 minutes.
- Remove the brisket and place in a cutting board, remove the fat and cut the meat into chunks. Place the cut meat in a pan (a smaller one that is appropriate for the amount of meat you have cut up).
- Skin the fat from the liquid left in the original pan. Add the flour, chili powder and cumin to the liquid and mix well. The liquid should still be quite hot from the oven, so it should thicken quickly. Add the red salsa and green chilies. Pour over the cut up brisket. Cover the pan with foil.
- Place the pan back in the oven and let heat for 20-30 more additional minutes.
- Remove from oven and serve with flour tortillas.
The warmer weather in Texas, has us wanting to hang on our back porch and eat outdoors. These tender beef skewers were marinated in a soy sauce and ginger based marinade for several hours. Then the hubs grilled them on our gas grill – simple & delicious!
Asian Anticuchos (Beef Kababs)
- 2 lbs prime tenderloin, cut into cubes
- Wooden kabab skewers or metal skewers
- 1 red bell pepper, cut into large chunks
- 1 TBS olive oil
- 1/4 cup light soy sauce
- Juice of 1 lemon
- 1 TBS agave honey
- 2 TBS fresh ginger, grated
- 3 garlic cloves, crushed
- Cilantro, lime & red onion
- Cut meat into cubes and place in a bowl. Set aside.
- If using wooden skewers, soak in water. Leave in water until ready to use.
- Mix all marinade ingredients together, thoroughly. Pour over cubes of meat. Cover tightly, and place in the refrigerator for at least 2 hours.
- Once the meat is marinated, prepare the skewers - I used 3 pieces of meat for each skewer, with a piece of bell pepper in between each piece.
- Heat your grill to 350 degrees. Sear and score the skewers on both sides. Remove from heat when internal temperature of the meat is 138 degrees.
This beef is slowly braised with beautiful liquids and gorgeous vegetables. I love to use rainbow carrots in this dish. So colorful & it tastes divine. The addition of good red wine, balsamic vinegar and a touch of grainy mustard makes this really special.
Braised Beef w/Rainbow Carrots & Potatoes
- 5-6 lb beef chuck roast
- Sea Salt & Cracked Pepper
- Olive Oil
- 8-10 large rainbow carrots (I wash and peel them a bit)
- 6 medium golden potatoes
- 1 medium tomato, cut in small pieces
- 1 medium onion, sliced into medium chunks
- 1 cup good red wine
- 2 cups beef broth
- 1/4 cup balsamic vinegar
- 1 TBS grainy mustard (I used Grey Poupon Country Dijon)
- 1 tsp Italian Herb seasoning
- Italian parsley, chopped, for garnish
- For Gravy:
- 4 TBS flour
- 2 TBS butter
- Preheat oven to 325 degrees. Oil a large Dutch oven or pan of your choice.
- Season the beef with salt and pepper. Set aside.
- Heat a large fry pan on high. Add a little olive oil. When heated, brown the roast on all sides. Place in prepared pan.
- Place broth in the pan and deglaze the pan, making sure to scrape up all the little bits on the bottom. Pour the broth into a medium bowl and add the vinegar, mustard and Italian herb seasoning. Mix well, then set aside.
- Place all the vegetables around the beef. Pour the liquid over everything.
- Bake for 3 - 4 hours, until the beef is tender. Remove from oven and let rest for at 20 minutes.
- To make gravy, make a roux in a medium pan with the butter and flour. The butter and flour should cook until it is a light brown. Remove 3-4 cups of the braising liquid and slowly pour into the roux. Whisk until smooth and thickened.
- Serve portions of beef, carrots and potatoes in a bowl with gravy. Garnish with Italian parsley.