Garlic Beef with Ssamjang, Stir Fry Vegetables and Noodles

Welcome back!!  Well, we were forced indoors as the entire nation went into COVID-19 lockdown.  What better time to restart the blog.  I hope you missed it because I did.  Work, life, work, life keep getting in the way, but working on new dishes has kept me moving.

I wanted to start with something simple and outside.  The perfect weather makes the grill scream at me, and a quick marinade makes for a nice dinner.

With a quick move away from the usual Vietnamese fare, I ventured into a Korean type of beef.  Using some finger sized cuts of sirloin, I made an easy marinade and accompanied it with some stir fried vegetables and noodles.

Marinade
1 cup soy sauce
1/2 cup onion, minced
1/4 cup brown sugar
2 T mirin
2 T garlic, minced
1/2 T sesame oil
1 T black pepper
1 T korean chili powder (or red chili flakes)

Garnish- mint, sesame seeds, or anything you think might go well with grilled beef!  I made a Korean dipping sauce called ssamjang.  

Ssamjang
1/2 cup doenjang (Korean soybean paste)
3 T gochujang (Korean chili paste)
3 T sesame oil
1 T honey
1 T sesame seeds
1/4 cup onion, minced
1 t red chili flakes

Mix all ingredients very well

This amount is good for about a pound of beef.

Mix everything and whisk until sugar dissolves.  Pour over the beef and marinate for at least 2 hours up to about 8 hours.  Using a grill or a cast iron pan, cook the beef until it has a nice dark glaze on the outside.  Garnish with torn mint leaves.  This would go well with rice, but I had some vegetables to cook, so that recipe follows.

Stir Fried Vegetables and Noodles

Stir fry sauce- 

2.5 T brown sugar

1.5 T fish sauce

1 T soy sauce

Mix until sugar dissolves, set aside.

For one pound of various vegetables- I used red onions, mushrooms, squash, cabbage, broccoli, snow peas, asparagus, red bell pepper, but it is your choice!

One pound of cooked noodles, and I used spaghetti because that is what I had at the time.  This is a good way to move a small amount of various leftovers.

3-4 T vegetable or canola oil

2 T grated ginger

1 t red chili flakes

Heat wok or pan, add oil and stir fry vegetables until cooked through, add stir fry sauce, cook for another minute or two until glaze forms, add ginger and chili, and cook for another minute or so.  Add noodles, and working quickly, stir fry until hot.  If it seems a little dry, add a splash of water.   Remove from heat and splash with a few dashes of rice wine vinegar and a couple of twists of pepper.

Lately, my music of choice has been all over the place, so I needed something relaxing for the outdoor cooking session.  I went with Big Star.  If you are unfamiliar, check out the documentary.  The pioneering band of the early '70s laid a wonderful foundation for the '80s power pop phenom bands such as R.E.M., the Replacements, Afghan Whigs, and many, many others.

My recommendations as a quick introduction would be "The Ballad of El Good", "Thirteen", and "September Gurls".  A couple of other favorites are "Back of a Car" and "Feel".  The catalog is very small, and internal along with label issues led to a quick demise.  Check it out, as they deserve a look, and the documentary is very interesting.

Shaking Beef

An unusual name for this popular dish stems from the method of cooking rather than the finished product. As the steak option in many Vietnamese restaurants, shaking beef is a common choice among first time diners who might be unsure of what to order. The technique of shaking the beef in the wok or skillet gives this dish its name, and the simple marinade and sauce make it easy to duplicate at home.  

The beef is cut into cubes as many Vietnamese meat dishes will use cut up proteins rather than a larger cut.  Watercress provides a nice spicy kick and a good clean finish.  Use a little extra sauce to finish and pour over the greens.  

Thit Bo Luc Lac-Shaking Beef

1.5 pounds beef (ribeye, sirloin) ½ inch cubes
1 onion, thinly sliced

Marinade-

1 tsp salt

1tsp pepper

1tsp sugar

1 tbsp sesame oil

¼ cup mirin

¼ cup rice wine vinegar

Sauce-

¼ cup light soy

2 tbsp fish sauce

1 tbsp dark soy

1 tbsp garlic minced

1 tbsp chili paste

green onions, cut into 1 inch pieces, green only
watercress

Thoroughly combine all of the marinade ingredients and toss with the cubed beef.  Let it rest for about 1-2 hours. Then combine all the sauce ingredients. 

In a very hot skillet or wok, add a small amount of oil and sear the beef.  As it begins to brown, start shaking vigorously to cook the meat on all sides.  When it is well seared, remove the meat to a plate, and add the sliced onion.  Caramelize the onion, and add the meat back to the skillet.  Pour in the sauce and throughly coat.  Toss in the green onions and gently mix with the meat and sauce.  Place the watercress in a bowl or plate and pour the meat and juices on top.  Serve with a side of nuoc mam.

Chicken Curry

Mysterious spices traded amongst explorers and natives have long been the subject of legend and history. Fennel, tamarind, mustard seed, cumin, coriander, peppercorns, and many, many more varieties of spices were carried throughout the East and into far off magical worlds.  

With a mortar and pestle, the blending of these spices led to various curries. Some are wet while others are dry, and colors heightened by the various chilies continue to criss cross the world.  

The madras style yellow powder hails from the Tamil Nadu region of South India and includes an array of spices including turmeric (which gives the yellow color), fenugreek, cardamom, cloves, cinnamon, tamarind, garlic, ginger, coriander, mustard seed, among others. Below is my version of a wonderful chicken curry in the Vietnamese style which includes plenty of french bread for sopping up liquid and on a bed of vermicelli.  Spicy, tart, sweet, and wonderfully rich, this is a mainstay of any Vietnamese household.  ENJOY!!!!



Ca Ri Ga- Chicken Curry

2 lbs. chicken thighs (bone in)

Rub

1 Thai Chili minced

2 tbsp curry powder

1 piece lemongrass- white part minced

2 cloves garlic minced

grind together in a mortar and pestle until it becomes a paste

2 tbsp canola oil

1 onion, chopped

2 carrots, chopped

1 piece lemongrass, white parts minced

1 piece ginger, 2 inches long, minced

1 lb fingerling potatoes, quartered

1/2 lb roma tomatoes, quartered

1 tbsp curry powder

1 tbsp fish sauce

1 can coconut milk

2 cups chicken stock

1 tbsp sugar

1 lime
salt and fresh cracked pepper to taste

garnish with Vietnamese coriander, cilantro, green onions, and lime

serve over vermicelli with plenty of French bread for dipping!!

Thoroughly coat the chicken thighs with the rub.  In a heavy bottomed pot, heat up the oil, and sear the chicken on all sides until nicely browned.  Removed the thighs from the heat and add onions, carrots, lemongrass, and ginger.  Sweat until tender and aromatic.  Add the potatoes.  Coat the potatoes in the oil and seasoning, then season with the curry powder and fish sauce.  Pour in coconut milk and chicken stock.  Bring to a simmer and add the chicken, tomatoes, sugar, and juice of a lime.  Cook for about 25-30 minutes until chicken is done but tender.   Adjust seasoning if necessary.  A dash of fish sauce or sugar might be the trick!  

Grilled Ribeye

Most men enjoy giant pieces of meat!! Slabs of ribs, hanging links of sausage, hams, and huge steaks rile us up much more than a beautiful fruit basket or a nice, crisp broccoli floret. While I was walking through the grocery store, my eyes could not turn away from some beautiful steaks sitting in the case. I found some wonderful 1.75 pound ribeyes and decided to do a traditional Vietnamese marinade with a crisp green papaya salad on the side. I also dipped into my bag of goodies to make a Chinese black vinegar steak sauce which kind of tastes like A1.

Grilled Ribeye

1 Thai Chili

2 cloves garlic

1 piece ginger

2 tbsp fish sauce

1 tbsp sugar

2 tsp canola oil

1 piece lemongrass

Salad- shred green papaya, carrots, green cabbage and mix with Vietnamese herbs such as basil, mint and coriander and nuoc mam

Steak Sauce
4 cloves garlic minced
1 Thai chili
1 piece ginger, 1 inch long minced
1 oz. palm sugar
3 tbsp Chinese rice wine
1/3 cup black vinegar
1/3 cup soy sauce
1/3 cup water

Bring ingredients to a simmer and allow sugar to dissolve

Marinate the beef for 2-4 hours. Take the meat out of the refrigerator about 30-45 minutes prior to cooking. This will allow the cooking temperature to remain true as the beef will be room temperature when the cooking begins. In a very hot cast iron pan or grill, cook the beef to the desired degree. Since this is a very thick piece of steak, the outside can sear very easily and keep the inside medium rare. When the juices begin to run through the top of the steak, your internal temperature should be medium (140 degrees). Allow the meat to rest for about 5-10 minutes prior to cutting.

While browsing through music selections, I decided something big, loud, and very rock and roll would be needed to stand up to my meal.  Searching high and low, I found just the choice. Dial back the stations to the days of teased hair, loud guitars, and mayhem on the Sunset Stip. Motley Crue screeched through the airwaves, and my afternoon was a success. Beginning with "Shout at the Devil", I jumped back to yesteryear and found my hair had somehow defied gravity! The sounds of "Livewire," "Dr. Feelgood," "Kickstart My Heart," and "Primal Scream" get the blood flowing and are among the great gems of the Los Angeles rock era. As I settled down and reached for my glass of wine, I finished the day mellowing out to "Without You," and arguably the best power ballad of all time-
"Home Sweet Home." Yes, the era was a good one!

A nice big red wine is a beautiful choice with this ribeye. I chose a Spanish red rioja called Marques De Caceres.  It is widely available and a wonderfully priced wine. Fruity and earthy, this red blends various grapes but is predominantly tempranillo. Try it, you won't be disappointed.

Beef, Green Peppercorns

From north to south, the cuisine of Vietnam changes drastically.  The north traditionally embraces the older style of simplicity and plentiful herbs.  Absent from many dishes would be the spicy Thai chili and sugar.  However, traveling south would bring change and influence from bordering countries.  In the Hanoi region, beef would be prepared in this manner but a couple of ingredients might be removed. Today we will include all of the outside influences and embrace change!  Thai chili, a good amount of green peppercorns, and the sweet and salty marinade help create a tangy style of beef which beautifully represents the Vietnamese cuisine that has been shaped throughout the past century.  France, China, Thailand, and Vietnam all contribute to this version of Steak au Poivre.  

Bo Xao Tieu Xanh- Garlic and Green Peppercorn Beef

1 ½ lb. sirloin cubed

Marinade

1 tbsp water

3 tbsp oyster sauce

1 tsp sesame oil

1 tsp sugar

1 tbsp oil

4 garlic cloves crushed
1 Thai chili

1 red onion diced

2 tbsp green peppercorns

2 tbsp unsalted butter

1/4 cup green onions sliced

salt

black pepper
cilantro

rice

Mix the ingredients for the marinade and toss with the beef.  Allow this to rest for about an hour.  In a wok or large saute pan, heat up the oil until it shimmers.  Sear beef until it is browned on all sides and still rare.  Remove the beef from the pan and add the garlic, chili, and onions.  Caramelize very well and return the beef to the pan.  Mix well and add peppercorns.  Cooking quickly, toss to coat the meat and swirl in the butter.  When the butter is fully incorporated add the green onions, turn off heat, and check for salt and pepper.  Serve with rice and cilantro leaves.
  

Custom Plates by Gerald Haessig

In the mid-80s, one of my favorite bands was the Psychedelic Furs.  An influential band of the early British post-punk movement, the Furs were also featured in two hit films of the 80s- Valley Girl (which starred Nicolas Cage) and Pretty In Pink (starring Molly Ringwald).  Valley Girl used the track "Love My Way", and the band contributed the title song to Pretty In Pink (although the song was much older than the movie).  So today I have been jamming to some of those classic tunes including the previously mentioned and hits such as "President Gas", "Forever Now", "Ghost In You", and "Heaven."  

My tasty beverage was a wonderful Dark and Stormy!  I used Spiced Cruzan Rum, Reed's Ginger Beer and fresh lime juice.  Fantastic, though I am not sure if it paired well with the beef, it tasted great and packs a wallop!