Tag: beef

Korean Bibimbap Recipe that is Simple and Delicious

On By Isobar ExpeditionsIn Asia, RecipesLeave a comment

Spicy and Satisfying Bibimbap

Bibimbap is such a flavorful meal that has a perfect mix of spice and texture. Despite the number of ingredients, this meal is not a complex as it might look. It is definitely one of those meals that looks as good as it tastes. The gochujang sauce that is served with the Bibimbap can be used with many other dishes to create a sweet and spicy dipping sauce for all types of meats.
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Prep Time 45 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Korean
Servings 4 people

Equipment

  • 1 Skillet
  • 1 Medium Pot

Ingredients
  

  • 4 tbsp gochujang
  • 3 tbsp sesame oil
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 4 ounces round eye beef roast cut into thin slices
  • 1 cup jasmine rice
  • 1 cup carrots cut into matchsticks or use pre-packaged
  • 1 cup shitake mushrooms thinly sliced
  • 8 ounces baby spinach
  • 1 cup bean sprouts
  • 4 tbsp vegetable oil
  • 4 large eggs
  • 1 tbsp sesame seeds
  • 1 pinch seasoned seaweed optional
  • 1 tbsp butter

Instructions
 

  • Combine 2 tablespoons of gochujang, 2 tablespoons sesame oil, and 1 tablespoon of honey with the soy sauce and mirin in a small bowl and whisk to combine to create the marinade for the beef.
  • Coat the beef in a shallow dish with the marinade and let it marinade at room temperature for 30 minutes.
  • Mix 2 tablespoons of gochujang, 1 tablespoon of sesame oil, and 1 tablespoon of honey to create the sauce for the Bibimbap.
  • Once the beef has finished marinading, place the beef along with the marinade in a skillet heated to medium-high heat and sauté until the beef is cooked and the marinade has reduced, approximately 3 to 4 minutes. Set aside.
  • Cook the jasmine rice per the package instructions, approximately 20 minutes.
  • While the rice is cooking, add a tablespoon of vegetable oil and the carrots to a skillet heated to medium high heat and cook for 1 to 2 minutes or until they begin to soften. Remove and set aside.
  • Add another tablespoon of vegetable oil and the mushrooms and cook for 1 to 2 minutes. Remove and set aside.
  • Add another tablespoon of vegetable oil and the bean sprouts to the skillet and cook for 1 to 2 minutes. Remove and set aside.
  • Add the last tablespoon of vegetable oil and the spinach and cook until the spinach is fully wilted, approximately 2 to 3 minutes. Remove and set aside.
  • Add the butter to the skillet and, once melted, add the eggs and cook sunny-side up ensuring that the yolk is still runny but the whites are fully cooked.
  • Place a scoop of the rice in the center of a plate and surround it with the beef and vegetables. Gently place the egg on top and sprinkle with the sesame seeds and seaweed, if using it.
Keyword beef, bibimbap, gochujang, Korean, rice, spicy, vegetables

Hearty Salisbury Steak with a Mushroom and Onion Gravy

On By Isobar ExpeditionsIn Germany, RecipesLeave a comment

Salisbury Steak with Mushroom and Onion Gravy

Like many recipes that are considered to be traditional American dishes, this recipe is actually a variation of Hamburg Steak that comes from Germany. Although it could be served with something else, mashed potatoes are the natural accompaniment, especially with the rich brown gravy. It s an inexpensive way to feed a crowd, but that doesn't mean that it isn't packed with flavor and something that people will truly enjoy.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American, German
Servings 4 people

Equipment

  • Skillet

Ingredients
  

  • 1 lb Ground Beef
  • 2 tbsp Bread Crumbs or Panko
  • 1 large Egg
  • 2 cloves Garlic minced
  • 10 oz Mushrooms sliced into quarter-inch slices
  • 1/2 Onion sliced thin
  • 2 cups Beef Stock or Broth
  • 1/2 tsp Ground Mustard
  • 1/2 tsp Smoked Paprika
  • 2 tbsp Vegetable Oil
  • 3 tbsp Unsalted Butter
  • 1 tbsp Fresh Thyme
  • 3 tbsp All-Purpose Flour
  • 2 tsp Worcestershire Sauce
  • Salt and Pepper to taste
  • Parsley for garnish

Instructions
 

  • Combine the bread crumbs, ground mustard, paprika, and 1 minced clove of garlic in a large bowl
  • Add the egg and hamburger to the bowl and mix by hand until thoroughly combined
  • Make four oval patties, about one-inch thick, with the meat mixture
  • Heat the vegetable oil in a large skillet over medium-high heat and then brown the hamburger patties, cooking them about 3 to 4 minutes per side
  • Transfer the patties to a plate, they will finish cooking in the gravy
  • Turn the heat down to medium, add the thyme and mushrooms, and cook until the mushrooms are browned, about 8 minutes
  • Add the butter, onions, and remaining minced clove of garlic and cook until the onions are translucent, about 10 minutes
  • Whisk the flour into a 1/4 cup of the beef stock to make a slurry
  • Add the beef stock, flour slurry, and Worcestershire sauce to the skillet and turn the heat up to medium-high in order to bring it up to a slow boil to allow the sauce to thicken
  • Nestle the patties into the mushroom and onion sauce and cook until the hamburger is fully cooked, about 10 minutes
  • Plate the individual patties and spoon the mushroom and onion gravy over the top, serve with mashed potatoes
Keyword gravy, hamburger, mushrooms, onions

Moroccan Beef with Sweet Potatoes

On By Isobar ExpeditionsIn Food, morocco, Recipes1 Comment

We purchased a decorative tajine during our trip to Morocco, but it was too small to use for actual cooking. Since we really wanted to try and recreate some of the meals that we ate, we ended up buying a full size tajine and have used it several times. We made our version of a Moroccan beef with sweet potatoes that had a nice spice and made for a wonderful meal. Although we cooked it in a tajine, a Dutch oven works just fine as well. The meat was very tender and the spices were warm and fragrant, but not spicy. It was an easy dish to make for a weeknight meal for the two of us, but could easily be done for a larger gathering as well.

Tajines and Dishes for Sale in Morocco

INGREDIENTS

  •  1 lb Beef Shoulder Roast – cut into 1 inch cubes
  •  1 tsp Smoked Paprika
  •  1/2 tsp Ground Cinnamon
  •  1/2 tsp Salt
  •  1/4 tsp Ground Ginger
  •  1/4 tsp Cayenne Pepper
  •  1/8 tsp Ground Black Pepper
  •  1 tbsp Vegetable Oil
  •  2 Shallots – quartered
  •  2 Garlic Cloves – thinly sliced
  •  1/2 cup Chicken Broth
  •  1 can (14.5 oz) Diced Tomatoes – undrained
  •  1 Large Sweet Potato – peeled and cut into 1 inch cubes
Brown the Beef with the Shallots

INSTRUCTIONS

Combine the paprika, cinnamon, ginger, cayenne pepper, salt, and black pepper in a bowl. Toss the beef cubes with the spice mixture being sure that each piece is evenly coated. Heat a skillet to medium-high heat and add the vegetable oil. Add the shallots and beef and cook for about 4 minutes until the beef is browned on all sides. Add the garlic and cook for another minute and then transfer the beef, shallots, and garlic to the tajine including all of the pan drippings (if using a Dutch oven, the beef can be browned in the Dutch oven). Add the sweet potato, chicken broth, and diced tomatoes to the tajine and stir to combine all of the ingredients. Place the lid on the tajine an place in the center of a pre-heated oven at 325 degrees Fahrenheit and cook for about an hour and a half or until the potatoes are fork tender. Serve as a stew or over a bed of rice.

Moroccan Beef with Sweet Potatoes
Coat the Meat
Combine the Ingredients
Cook Until the Potatoes are Tender
The Finished Meal
Final Serving
Lunch at a Moroccan Restaurant