Beef and Pineapple Red Curry

Beef and Pineapple Red Curry

I was skeptical of this Martha Stewart dish and unsure of how the pineapple, beef and green beans would play together, but I shouldn’t have been. It was amazing! In fact, like so many of our dishes, I was sad there wasn’t any leftovers! Plus, as an extra bonus, it fit the no six diet restrictions!

Print Recipe
Beef and Pineapple Red Curry
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large skillet heat oil over medium-high.
  2. Add curry paste and cook, stirring, until fragrant about 30 seconds.
  3. Add steak and cook, stirring, until browned, 2 minutes.
  4. Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, about 1 minute.
  5. Add stock and coconut milk and bring to a boil.
  6. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, about 8 minutes.
  7. Serve over rice, topped with basil.

My opinion:
Like I said above, I wish there had been more of this dish. It was just enough to serve four adults.

Advertisements

Gyro Meat with Tzatziki Sauce

Gyro Meat
A couple of weeks ago we had some friends over for a Sunday feast. J has previously mastered the Chicken Gyros (recipe soon!) and wanted to try his hand at the more traditional gyro meat, which is a combination of lamb and beef. As usual, one of our favorite Food Network chefs, Alton Brown, didn’t disappoint with this easy recipe. The hardest part was pressing the meat without a brick!

Ingredient Gyro Meat:
1 medium onion, finely chopped (we used the food processor)
1 pound ground lamb
1 pound ground beef
1 tablespoon finely minced garlic (we probably used a little more)
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce (recipe below)

Directions Gyro Meat:
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. (We actually just used a coffee filter inside a strainer with a weight on top). Return the onion to the food processor and add the lamb, beef, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. Preheat the oven to 325 degrees. Place the mixture into a loaf pan, making sure to press into the sides of the pan. We ended up cooking this in two loaf pans. A bread loaf pan and a 9×13 pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. (We ended up doing this twice as the first time the temperature wasn’t quite high enough. In fact, we ended up turning up the heat to 350 degrees just to make sure it cooked through.) Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. We used smaller pans to press the meat. Warning: Be careful during this process, the water is hot, the meat is hot, the pan is hot and there are lots of opportunities for burns. Steam burns hurt. If you are using traditional pot holders and oven gloves, be extra careful the steam will cause these to get wet and increase your chances of getting a burn. If you have an oveglove, use that, we plan to invest in one ourselves.

Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

My opinion:
This was so so so so good. I couldn’t stop eating it. The flavors rally shine and despite my hesitation (and general aversion to sauces) the tzatziki sauce make all the flavors pop even more. I cannot wait to eat this again!

Ingredients Tzatziki Sauce:
16 ounces plain yogurt (we used Dannon because it came in the right sized container)
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil (we used extra virgin)
2 teaspoons red wine vinegar
5 to 6 fresh mint leaves, finely minced

Directions:
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. (We actually didn’t do this as the yogurt we purchased had already separated so we just drained it off). Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. (We just used the original container.)

My opinion:
This is good as a dip too! I’ve eaten it with pita chips and tortilla chips. Where it really makes a difference is on the gyro meat.

Mongolian Beef

The secret behind good Mongolian Beef is apparently a super heated wok to caramelize the beef. While we can’t recreate a super heated wok, J came very close to mimicking the flavors modifying this recipe from Big Oven using brown sugar.

Ingredients:
lbs Flank Steak cut into strips
1/3 cup Cornstarch
1/4 cup Vegetable oil
1 bunch Green onion, sliced

Sauce
1 tbs Vegetable oil
1 tbs Ginger, minced
3 tbs Garlic, minced
1/2 teaspoon Red pepper flakes
1/2 cup Soy sauce
1/2 cup water
1/2 cup Brown sugar

Directions:
Put cut up steak into a plastic bag along with corn starch. Shake well to coat and let sit for 10 minutes. In small sauce pan, heat 1 Tbs of oil until hot. Add red pepper flakes, ginger, and garlic. Saute briefly making sure not to burn. Pour in soy sauce and water, then add brown sugar. Boil sauce for 2-3 minutes to thicken slightly. Remove from heat. Heat 1/4 cup of oil in wok or large skillet. When oil is hot, add beef and stir fry until brown and cooked through. Add sauce and green onions. Cook for 1 minute. Do not leave in pan too long or the sauce will thicken from the corn starch.

My opinion:
This rivals the best  restaurant prepared Mongolian Beef. Fair warning, though, if you do have left overs, the cornstarch will make the gravy congeal in the container. It’s still tasty the next day, just with thicker sauce.

Beef Stroganov


While this isn’t my most favorite dish, it is one of J’s most favorite dishes and he’s been searching for a good recipe for a while. He found this one from Big Oven ending the search. Extremely filling and comforting, with a few tweaks this is hands down the best Beef Stroganov recipe. Originally fearful of the nutmeg addition, it added a flavor depth that made the whole dish.

Ingredients:
2 Boneless Sirloin Steaks, sliced thinly
1/2 cup flour
1 medium onion, sliced thinly (we used a mandolin)
2 tbsp. extra virgin olive oil
3 cloves garlic, minced
2 cups beef stock
1/2 teaspoon paprika
1 teaspoon nutmeg
1 teaspoon Seasoning salt
1 teaspoon fresh ground pepper
1/2 cup sherry
1 can sliced mushrooms, drained
1 cup of sour cream
egg noodles
Fresh parsley chopped

Directions:
Heat olive oil in pan. Coat sliced meat in flour and cook until brown. Add onion and cook for 5 minutes until slightly softened. Add garlic and cook until fragrant, about 1 minute. Add beef stock and bring to a boil. Add paprika, salt, pepper and nutmeg. Simmer until meat is tender, approximately an hour. Add mushrooms and sherry and simmer about 10 more minutes. Turn off stove and fold in sour cream. Let dish reheat gently and spoon over egg noodles. Garnish with fresh parsley.

My opinion:
I usually find  Beef Stroganov to be too heavy, too filling and too much everything. This dish isn’t too much of anything. It’s flavorful without being overwhelming.