Category Archives: Beef

Korean Beef Tacos

Korean Beef Tacos

  • Servings: 3-6
  • Difficulty: easy
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My job changed to a worldwide role so I have been traveling since early last year. Therefore, home cooking was replaced by eating out. When home, we enjoy going to our local haunts and bellying up to the bar for a cocktail and a meal without thought, shopping, dishes etc.. So I haven’t posted in ages. Not even sure if this account works anymore 🙂 We have enjoyed a nice cold snap which is early for us. This week I was home all week so I have made my spaghetti and chicken n rice already. Tonight I thought I would make tacos since they are one of Jill’s faves. But I thought I would mix it up and try something a little different and ran across this recipe from the blog Damn Delicious It’s funny, many of the independent food blogs I followed in the past have also slowed down or stopped but I was happy to see Chungah still going at it.

These were such a hit. The balance of flavors was perfect. Sour from the kimchi, salty heat from the meat sauce and the creaminess of the mayo. We both went back for one more and polished off the rest. This isn’t “make your eyes sweat” hot but is hot so if you don’t like heat dial back the Sriracha and Goguchang. Additionally, the soy and fish sauce add high-level of saltiness so if you worry about that, dial back the soy.

These are party or family gathering worthy delicious.

Korean Beef
1 lbs. of ground beef (pork or chicken would work also)
4-6 cloves of minced garlic
4-6 tbs of low sodium soy sauce
1 tsp sesame oil (strong stuff)
4-5 dashes of fish sauce
2 tbs of Goguchang paste
pinch of grated ginger
1 tbs of brown sugar
1 homegrown jalapeno charred, skinned and diced

1 cup of store-bought kimchi
1 tbs of chili oil
2 tsp of sugar (your call)

Sriracha mayonnaise
1/4 cup mayonnaise (Duke’s Mayo is king)
1 tbs Sriracha
2 tsp Goguchang paste
A squeeze of half a lime

Flour tortillas
chopped cilantro
diced onion (your call)
cucumber (optional)

Beef: Set aside the garlic and beef and mix everything else together (Soy sauce, Fish sauce, sesame oil, Goguchang, and ginger.
Kimchi: mix everything together and chop the kimchi
Mayo: mix everything together and put it back in the refrigerator
Other: your toppings of choice should be chopped and set aside.

1. Heat up a large skillet or cast iron skillet over medium heat. Add a little oil and the minced garlic (and my jalapeno) and let it bloom for 1 minute. Add your meat and cook until browned. Drain the fat and now add your prepared sauce and let it simmer and turn the heat down to low. Let it simmer for 5 minutes. Don’t let it dry out or burn.

2. In a smaller pan, add your kimchi mixture on medium heat and let it brown or caramelize. 3-4 minutes.

3. Soften your tortillas by wrapping in a damp town and microwave them or better yet throw them on the flame if you have a gas stovetop and give them a slight char.

Lasagna Express

Lasagna Express

  • Servings: 6-8
  • Difficulty: easy
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Lasagna Express
We have been running pretty hard lately with travel and events. Sunday we returned from a long weekend trip and were thrown into the work week unrested and unprepared. It was a perfect occasion for some food Rx. Jill loves pasta and lasagna in particular. I had the ingredients but didn’t have the time so I opted for a “lasagna express”. What is great about this recipe is that it’s really good but without the typical fuss of a normal lasagna where you cook and layer everything and then bake it off. The presentation of a typical lasagna is superior but if the meal is intended for consumption only, this is the way to go.

You can adjust this to your liking by using as many noodles as you like, cheeses to your preference and meat and sauces to suit your palate.

1 lb organic ground beef
1 Jar of Pasta Sauce
1 16oz of Tomato Sauce
1 cup of Chicken Bone Broth
1 cup of Red wine 1 8oz tomato paste
1/2 finely diced white onion
5 cloves of minced garlic
1 package of lasagna noodles
1 cup mozzarella cheese
1 cup parmesan cheese
1 cup of ricotta cheese
1 tbs of crushed red pepper flakes
1 tbs of kosher salt
2 tsp of black pepper
1 pinch of oregano
1/4 cup of olive oil

1. In a medium heated pan add the olive oil and diced onion and cook until soft and translucent.
2. Add a splash of bone broth and the garlic and cook for 2 minutes.
3. Add the ground beef and cook until browned.
4. Add the sauces, paste, wine, and broth until you have a fairly wet sauce.
5. Snap the lasagna noodles and add them directly to the sauce and stir constantly. Make sure your sauce isn’t too thick and that the noodles aren’t sticking to the bottom. Stir for about 10 minutes until the noodles are softened.
6. Stir in 3/4 of the parmesan cheese into the sauce. Add dollops of the ricotta cheese and then top with mozzarella and the remaining parmesan cheese.
7. Broil until the cheese is melted and browned. Let it rest for 10 minutes to avoid scalding your mouth.

Thai Noodle and Beef Salad

Thai Noodle and Beef Salad

  • Servings: 2
  • Difficulty: easy
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Thai Noodle and Beef Salad
We often frequent our local Houston’s on Sunday evenings and enjoy sitting at the bar enjoying a drink and dinner. They have this Thai Noodle Salad that is really good. It has a lot of veggies with a pop of mango. What really pushes this salad over the top is the beef. It’s high quality, super lean and tender. The other night she encouraged me to try her beef and it was so good that it encouraged me to try to make it on my own. I poked around looking for Thai Noodle Salads and found one I like that served as my base and then made adjustments.

It turned out really delicious. The zing from the dressing along with the sweet mango and savory meat makes for a really harmonious meal. I used udon noodles so this would satisfy as gluten free as long as your soy sauce is also GF. If you are looking to try something fresh, colorful, healthy and delicious give it a try.

adapted from Savorybites


3 tbs fresh lime juice
3 tbs of soy sauce
3 tbs Sriracha
1 tbs fish sauce
Dash of sesame oil
1 tbs of grapeseed oil
1 large clove minced garlic
1 tbs light brown sugar

Marinade for the Beef
1/4 cup of soy sauce
1 tbs fish sauce
1 tbs Sriracha
Dash of sesame oil
1 tbs of grapeseed oil
1 large clove minced garlic
3 tbs of minced ginger
1 tbs light brown sugar

Salad Ingredients:
10 oz of beef filet Mignon
Udon egg noodles for two (30%-40% of package)
1 large handful of spinach
Handful of sliced cherry tomatoes
1/4 cup of finely diced red onion
1 large handful shredded red cabbage
1 large handful of cilantro
1 small julienned carrot
1 diced mango
A handful of pistachos

1. Mix your dressing and marinade ingredients separately. Dice your beef into large bite sized pieces and add your marinade to a zip lock baggy and let it rest for 6-12hours. Place your dressing in the refrigerator.

2. Cut all you salad ingredients accordingly and set them aside. (don’t dress it yet)

3. Cook your noodles according to the package. These cook quickly (4mins) and you don’t want soggy noodles. Pull them immediately and rinse with cold water until the noodles are cool. Set them aside.

4. Lastly the steak. In a Medium-Medium High heated cast iron skillet you want to take your beef from the marinade and shake it and remove any of the ginger and garlic. This is a nice piece of meat so don’t over cook it. The goal is to sear it for a nice crust. I had to remove some of the liquid once in the process because if the pan is wet it wont get that sear you will want.

5. Assembly. So now you have your cooked noodles, cut veggies and seared steak. In a large bowl slowly spoon your dressing into the veggie mix. Stir or toss your dressed veggies and then add your noodles. Stir/Toss until coated. Taste and add dressing until you get it right(not over dressed or soggy). Plate your dressed veggies/mango and noodles. Place the steak on top of the salad and garnish with pistachios or peanuts.

Barbacoa Mexican Street Tacos

Barbacoa Mexican Street Tacos

  • Servings: 4-8
  • Difficulty: easy
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Barbacoa Mexican Street Tacos
Typically on Sundays, if I am not traveling, I plan out some meals for the week. Jill keeps it challenging because she is pretty simple which doesn’t help me blog new recipes…tacos, spaghetti/pasta, burgers, sandwiches or bbq. So this Sunday, she said ground beef tacos. Since we just had those recently, I stayed with beef but decided on barbacoa street tacos. There is a little joint in Cabo we went to that is open air serving up really simple tacos. Double corn tortillas with simple flavored meats with basic toppings of pico, cilantro or chopped onions. Cheese never makes an appearance.

I kept it really simple to let the meat be the start. Only garnished with cilantro, onions and avocado with a little Monterrey Jack to provide a barrier for my tortilla so it wouldn’t fall apart in case I had too much juice from the meat. Simple and delicious.

Cut of chuck roast
1 Mexican beer
Beef Stock to almost cover
Fresh grated Monterrey Jack Cheese
Corn Tortillas
1 jalapeno
1 chopped onion
stems of a bunch of cilantro
4 tbs of Kosher Salt
3 tbs of Chili Powder
2 tbs of Garlic Powder
2 tbs of Onion Powder
2 tbs of Ground Cumin

Topped with Avocado, Onion Cilantro
1. In a crock pot add the onions, sliced jalapeno (seeds and all), cilantro stems at the bottom. Rub the meat with the seasoning and place on top of the vegetables. Pour the beer in and enough beef stock to almost top and cover the meat. Cook for 8 hours and until the meat is fall apart tender. IMG_0809

2. Prep: Dice your onions and cilantro. Grate your cheese. Pull your tortillas. And take your shredded meat and put it into a bowl and squeeze out the juice.

3. In a lightly oiled non stick pan on medium heat place your tortillas for about 30 seconds. Flip and add the cheese and cook this side for about 30 or 40 seconds. Remove. Add your meat and condiments. Enjoy.

Far East Roast Beef Dip Sandwich

Far East Roast Beef Dip Sandwich

  • Servings: 2
  • Difficulty: easy
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Far East Roast Beef Dip Sandwich
A while back I created a recipe titled Ginger Beef Ginger beef which a nod to Num Pang in NYC who serves up some mean sandwiches that people line up and wait for.

So I basically looked at my recipe but really didn’t measure anything. This sandwich is a must try. Think of the French Dip with an Asian/Thai/Vietnamese twist. It’s not overly “Asian” but only so due to the vinegar, soy sauce and ginger. That’s really it. Now the addition of the tomato sauce gives it a kick but it’s not Asian.

I served it on a toasted French Baguette with cilantro, cucumber and a little Dukes Mayo. It’s messy, spicy, savory. I cooked the meat in the crock pot for 6 hours and it was fall apart, melt in your mouth tender which perfectly complimented by the chewy toothy bread. The veggies gave it a refreshing punch. I poured some sauce into a little side dish and used it to dip.

Hunk of beef for two
1 beer
1 14oz can of tomato sauce
1 cup of Soy Sauce
1 cup of Apple Cider Vinegar
2 tbs of Sriracha
1 onion chopped
2 carrots chopped
knuckle of ginger (peeled and cut)
4-5 cloves of smashed garlic
Beef stock to cover

French Baguette
Cucumber sliced thinly
Dukes Mayo

1. Cut and chop the veggies, add the meat and all the liquids except the tomato sauce. I cooked mine on high for 6 hours.

2. To make your sauce, add all the liquid plus the tomato sauce and some of the garlic and ginger to a blender. It’s hot so be careful blending hot stuff. Go slow and don’t close the lid all the way. Blend slowly until smooth.
3. Now in a bowl take your roast beef and add your sauce to cover the meat. You want it nice and juicy.
4. Cut and toast your baguette until light golden brown. Put Dukes Mayo on one side and add you meat with your sliced cucumber and cilantro. IMG_0690IMG_0691

Frito Chili Pie

Frito Chili Pie

  • Servings: 10+
  • Difficulty: easy
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Frito Chili Pie
I am loving the change of weather in Texas. When contrasted against our hot and mostly unbearable summers, that first cooling front excites me like a fat kid over cake. Football on Saturdays and Sundays is just hard to beat. Such a great time of the year.

At the State Fair you see these bags of Fritos Corn Chips cut open and chili, cheese and onions added to your liking and given a spork to eat it right out of the bag. We haven’t had chili in a while so I made my a version of my Uncle J’s chili and topped it with fresh shredded cheddar and Fritos The other nice thing about it is that you can freeze the left overs or use it on other dishes (burgers, dogs, enchiladas,) and/or eat it throughout the week.

Bag of Frito Corn Chips
Fresh block of extra sharp cheddar cheese
Uncle J’s Chili

1. Follow my recipe for my Uncle J’s Chili or your own favorite chili recipe. I catch grief being from Texas and using beans. Don’t know why it’s a big deal down here but I like what I like. Top it with chips and cheese and enjoy it with your favorite beer.


Meatloaf, Mashed Potatoes and Over Cooked Green Beans

Meatloaf, Mashed Potatoes and Green Beans

  • Servings: 6-8
  • Difficulty: easy
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Meatloaf, Mashed Potatoes and Green Beans
Tonight I decided on a dinner of old, the good ole meatloaf, mashed potatoes and overcooked green beans. With the plan to later use the meatloaf for sandwiches. One of Jill’s favorite. Growing up, our family of six at a home cooked meal together every night up until high school when schedules got crazy. Three meals that whipped a smile from my face were meatloaf, salmon croquet and some hamburger corn bread pie thing my mom concocted. As I elbowed my way to the stove I learned to like them all because I avoid canned veggies and proteins and buy fresh.

This meatloaf recipe was adapted from Ina Garten. As for the green beans I saw an episode where Trisha Yearwood made cooked to death green beans that were like the canned variety we grew up on but these are fresh and cooked until super soft. I didn’t follow or even look at her recipe but got the idea from her.

2 lbs of Ground Beef (81%)
2 yellow onions diced finely
2 Eggs beaten
1/2 cup plain dry bread crumbs (recommended: Progresso)
1/2 cup of ketchup
2 tbs tomato paste
1/3 cup of chicken stock (not broth)
3 tbs Worcestershire sauce
1 tbs good olive oil
2 tsp thyme
2 tsp kosher salt
2 tsp of Pepper

Over cooked green beans
fresh green beans
chicken stock to cover
1 onion diced finely
1/4 cup of diced ham steak

Mashed potatoes
4 red potatoes
Milk or cream
2 tbs of cream cheese
additional cheese to taste (cheddar, parm, etc)

1. Meat loaf: Preheat oven to 350 degrees.
Take a skillet or saute pan on medium heat and add your diced or pulverized onions with salt, pepper, and thyme and sweat them out until translucent (10-15 minutes). Remove from heat and to the onions add Worcestershire Sauce, tomato paste, chicken stock and 2 minced garlic cloves. Stir until combined and set aside.

Take your protein and put it in a large mixing bowl. Add your bread crumbs, beaten eggs and the onion mixture you just made. With your hands combine well so that you have a well mixed meatloaf mixture.

Create a loaf shape on a sheet pan or in a loaf pan and top with ketchup. Cook for about an hour or until your thermometer reads 160 degrees.

2. Overcooked green beans. Add some olive oil or bacon fat to a pan on medium heat and sweat your onion and ham until soft and translucent. Add your green beans and stir for about a minute. Add enough stock to cover and let them simmer while your meat loaf cooks. About 40 minutes.

3. Mashed potatoes: Cut your potatoes equally and boil them in salty water and cook until tender. Pour and drain into a colander and put the potatoes back into the pot where you cooked them. Turn the heat off and mash them up. Add milk, cream cheese and other cheeses of your choice. Mix and taste and add milk or cream to get the consistency you like.