Vegetology
A BLOG ABOUT FOOD AND ITS LOVE RELATIONSHIP WITH HEALTH
|recipe copyright of: Vegetology|
1 cup bean sprouts
1/4 of green, yellow, and red bell peppers, sliced
2 cups edamame (out of pods)
1/2 cup chopped cilantro
1 stalk chopped celery
1" thick piece of fresh ginger, sliced
2 green onions, sliced into large pieces
2 dried bird's eye chili peppers, chopped into large pieces (include seeds)
1/2 cup chopped yellow onion
Beef Marinate:
1/3 lb, sirloin steak, sliced thin (.35 kg)
2 Tbs canola, or olive oil
2 Tbs. white sugar
2 Tbs. soy sauce
2 Tbs. oyster sauce
2 egg whites
2 Tbs. flour
Combine beef, oil, white sugar, soy sauce, oyster sauce, egg whites, and flour in a medium sized bowl, allowing to marinate 15 minutes. After allowed enough time to marinate, heat a skillet pan over medium-high heat, and coat with oil. Add the yellow onion, ginger, and chopped dried red chili peppers. Add the marinated beef. Stir until cooked nearly 70% and remove from heat. Set aside (this is twice cooked meat). Add oil to the already heated pan, and combine all vegetables into the pan, excluding the green onion and cilantro. Allow to cook 3-4 minutes, adding water if necessary, so the veggies don't dry out. Pour in the already cooked beef, and stir together, cooking only 1 more minute, so that beef remains tender. Add 1/2 tbs. of salt, to taste. During the last 10-15 seconds of cooking, add the green onion and cilantro. Serve over white rice.
{Red Chili Beef Stir-fry}
{Sunday Pot Roast}
{Carolyn's Pepper Steak & Rice}
{Southern Jambalaya}
{Korean Beef}
{Oyster Beef & Gai Lan
(蚝油牛肉}
{Honey Ginger Ground Beef atop Kale}
|recipe copyright of: Vegetology|
1 Tbs honey
2+1/2 Tbs soy sauce
1 Tbs rice vinegar
1/2 Tbs sesame oil
2 Tbs olive oil
2 cups ground beef
1/2" fresh ginger, minced
2 cloves garlic, minced
a little tapioca starch + a little water
few cups chopped kale
fresh cracked black pepper
sea salt to taste
In a hot pan, heat olive oil with fresh ginger and garlic. Sautee until aroma strengthens. Add the ground beef and cook until almost all the red has disappeared. Next, add a little sea salt and black pepper. Add the honey, vinegar, soy sauce, and sesame oil to the pan. Mix quickly. Next, in a small bowl add a few Tbs of water and 1-2 Tbs tapioca starch until you have a medium thickness consistency. Pour into the pan and mix all ingredients until combined. Allow to cook for a couple minutes until a thick sauce forms in the pan around the beef. Serve over a bowl of fresh kale.
|recipe copyright of: Vegetology|
(Serves 3-4)
3/4 lb. ground beef
1/4 cup chopped sweet yellow onion
1/4 cup green pepper
1/2 cup chopped celery (1 stalk)
1 clove garlic, minced
1+ 3/4 cups chicken broth
1 cup water
1 cup uncooked jasmine rice
1/4 tsp. cumin
1/4 tsp. chili powder
cracked black pepper to taste
sea salt to taste
Begin by heating a skillet pan on the stove and coating it with oil. Add the garlic and onion. Wait for the aroma, and then add the ground beef. Cook until beef is browned. Remove from pan, and set aside, discarding any excess liquid or oils. Add oil to the pan again and cook the green pepper and celery together for 2 minutes. Add water if the pan becomes too dry. Allow the water to burn off, and then add the ground beef mixture back into the pan. Add the stewed tomatoes. Add the chicken broth. Mix. Then add the cumin, chili powder, sea salt and pepper. Mix until the seasonings are distributed well. Reduce the heat. Add the water in incraments as the rice begins to absorb the chicken broth. Stir the entire mixture for the first 5-10 minutes periodically, checking the absorbency rate. Add water when necessary, though it should take the full cup of water to completely cook the rice. Allow to simmer for 30 more minutes, covered. Serve!
|recipe copyright of: Vegetology|
(Serves 2)
1/4 lb. sirloin steak, sliced thin
6 stalks gai lan
olive oil for cooking
Beef marinate:
1 Tbs. oyster sauce
3/4 Tbs. soy sauce
3/4 Tbs. Shaoxing cooking wine
1 egg white
1 Tbs. potato starch
dash of salt
1 Tbs. water
the Sauce:
1 Tbs. oyster sauce
3/4 Tbs. Shaoxing cooking wine
3/4 Tbs. soy sauce
1-2 Tbs water (to increase the sauce quantity but not water down the flavor of the sauce)
In a separate pot, boil the gai lan until the leaves begin to wilt. Drain and remove from pan, setting aside on a serving plate.
Heat oil in a skillet, and add the marinated beef. Cook until 90% cooked through, and then add the sauce to the entire pan of beef.
Combine, mix, and finish cooking through. Remove from pan, topping the gai lan and allowing the sauce and juices to pour over the vegetable. Serve with steaming hot rice.
*a Fischer family recipe*
|recipe copyright of: Vegetology|
1/4 lb. sirloin beef steak, sliced thin
1 Tbs. olive oil
2 Tbs. corn starch
2 Tbs. water
1 Tbs. soy sauce
1/4 tsp. salt 1
dash black pepper 1
2 cloves minced garlic
2 stripped green bell peppers (can also use an assortment of other colors)
3 cups rice, cooked
In a medium bowl, combine corn starch, 2 Tbs. water, soy sauce, 1 Tbs. oil, black pepper, and beef. Heat a skillet on the stove, and add olive oil. Add in the garlic, and when the aroma begins, add the meat mixture to the pan. Cook for 1 minute without stirring. Cook and stir until meat is medium rare. Remove pepper and meat mixture and top onto fresh rice (juices & all!)
|recipe copyright of: Vegetology|
(Serves 1-2)
marinate:
1/4 lb. sirloin steak, sliced thin
1+ 1/4 Tbs. brown sugar
1 Tbs. soy sauce
1 egg white
1 Tbs corn starch/ tapioca starch
1/2 Tbs. fresh ginger, minced
1 clove garlic, minced
3/4 Tbs. Lee Kum Kee guilin chili sauce (chili sauce of choice with pepper flakes may be substituted)
1/2 Tbs. olive oil & olive oil for cooking
Place beef in a small bowl, and add the brown sugar, soy sauce, and chili sauce. Add one egg white, oil, and corn starch. Mix together. Allow to marinate at least thirty minutes. After marinating, heat a skillet pan on the stove and coat with oil. Add the garlic and ginger to the pan, wait for the aroma, and then add the meat mixture. Heat until cooked through, stirring meat constantly. (add a touch more oil if pan becomes dry). Serve over a bed of steaming rice.
|recipe copyright of: Vegetology|
(Serves 2)
1/2 lb sirloin steaks
¾ cup white onion
3 cloves fresh garlic , minced (2 for the crock pot, & one for searing the meat)
1 tsp. black pepper
½ tsp. salt
handful of fresh cut basil
beef or chicken broth (fill halfway past beef layer)
baby carrots
little red potatoes
If meat is frozen, defrost, until able to cut. Heat a skillet pan on the stove over medium-high heat. Add oil to the pan, and add 1 of the garlic cloves, minced. Put the sirloin steak in the pan, salt and pepper each side. Searing it on both sides, just enough to turn brown, but remain completely raw inside. Remove from heat, and set aside.
Begin to layer crock pot with carrots, potatoes, and onion. Layer the meat on top, pouring the juices from the pan over the meat. Add the beef broth (or chicken broth), halfway past the beef. Add onion, garlic, black pepper, garlic, fresh basil, salt, and any other spices of choice. Let cook for 6-8 hours on low.
To make gravy:
Remove 1 cup of liquid from the crock pot, leftover from the pot roast. Mix with corn starch to create a light paste. Combine, and heat on the stove in a small pot. Bring to boil and reduce to a simmer, stirring constantly. As it thickens, add in salt. (you can change the thickness of the gravy thru either adding more water if it is too thick, or more cornstarch if it is too thin) In a separate bowl, mix approx. 1 cup of water, and an adequate amount of cornstarch or flour to thicken to a light paste. Serve glazed over potatoes, pot roast, and veggies.
Title. Double click me.
Title. Double click me.
