Beef Short Rib Stir Fry – v1 – November 2010

For some reason I’ve been on a kick for beef short ribs, (call it a case of having Korean barbecue on the brain.) And since there are no Korean barbecue places in town to get my fix, I quickly brainstormed on what to make as a quick substitute. And what kept popping up in my head was to make a “stir fry”, which is funny because I haven’t made “stir fry” in years. And looking back in retrospect, most of the “stir fry” that I did make back in the day, I won’t even consider cooking again. So I thought, why not try to re-boot the stir fry with all the cooking know how that I’ve picked up over the years, and make a better stir fry. So here are the ingredients that I was able to cobble together around the house to make this dish:


  • 1.25 lbs of boneless beef short ribs, cut into thin & short strips
  • 1/2 cup soy sauce
  • couple of shakes of fish sauce
  • 1 TB Hoisin sauce
  • 2 TB light brown sugar
  • 1 TB Toasted Sesame oil
  • 3 TB Vegetable Oil
  • 1 lb Frozen Broccoli
  • 4 carrots, sliced on a mandolin
  • 1 small can of button mushrooms
  • 1/2 a can of bamboo shoots
  • 1 TB Corn Starch
  • 1/4 cup of cold water
  • A pinch of red pepper flakes

Combine the soy sauce, fish sauce, hoisin sauce, brown sugar and sesame oil into a quick marinade, add in the sliced beef, and let it soak for 30 mins. Then heat up a large stock pot to medium high, and added 1 TB of the vegetable oil, and cook the beef in three batches until browned, about 2 mins total cooking time per batch. Reserve and strain all the marinade liquid, as well as all the juices from the cooked beef.

Now in the empty stock pot, add the remaining vegetable oil, keeping the heat on medium high, and cook all the vegetables for about 15-20 mins until tender. While the vegetables are cooking, add the corn starch to the water and then whisk it into the saved marinade and cooking juices. With the vegetables done cooking, add back the cooked beef and the corn starch mixture, and mix everything up until the sauce has thickened, about 2-3 mins. Then serve with white rice or ramen noodles.

Total cooking time: 60 minutes, broken down as follows; 30 minutes to marinade the beef, and 30 minutes to get everything cooked up (beef, vegetables and sauce).

Final flavor – 11/1/2010 @ 8:45pm
This ended up turning out way better then expected. But really how hard could it be to screw up a stir fry? (Answer: Pretty easy if you don’t know what you’re doing in the kitchen.) First thing first, the short ribs were totally awesome in the stir fry, got to love that heavy marbling in the meat. But as for changes next time around, I would add another pound of broccoli to the mixture (for two pounds total), since there wasn’t enough broccoli with my beef. Plus I would add a bit more of the red pepper flakes, since you really didn’t get much heat from eating the stir fry. But other then that, this recipe is a pretty good start point in any stir fry adventures.

Beef Satays – v1 – July 2010

Since I had so much peanut sauce leftover from making chicken satays, I thought that I would make another batch of satays. Originally I was thinking about going with pork. But on Saturday morning I was watching Primal Grill with Steven Raichlen, and he made beef satays on his Lodge Hibachi. So after seeing that episode, it sealed the deal for me to make beef satays with some of the leftover peanut sauce. Continue reading

Chicken Satay – v1 – June 2010

You know, I’ve made chicken satays once before, but that was many many years ago. And since I don’t have central air in my house, I’m looking to cook as much food outside as possible. So doing some grilling fits the bill.
I had two recipes on file for chicken satay, but I really don’t remember which one I used when I made this dish years ago. So I kind of combined parts of both recipes (here & here) and create a new recipe. My usual cooking notes are listed below, so lists get on to the ingredient list:

  • 2 Chicken breasts and 2 chicken breast tenders (which were from a whole chicken that I de-boned myself)
  • 1 cup smooth peanut butter
  • 1 cup Vegetable Oil
  • 1/2 cup soy sauce
  • 1/2 cup toasted sesame oil
  • 2 TB Fish Sauce
  • 1 TB Hoisin Sauce
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/2 tsp red pepper flakes
  • 4 cloves garlic, minced
  • 1 TB of fresh ginger, minced

Combine all the ingredients listed in a bowl ( minus the chicken) and whisk it all together. Personally I used my Braun stick blender to get it all mixed up. Then cut up the chicken so that it is in pieces about 1/2″ wide by 1/2” thick and 2” long. Take the chicken and skewer about two or three chicken pieces onto each bamboo skewer. Once all the chicken is skewered give it a pretty heavy coating of the peanut sauce, and let it marinade for about 24 hours in the fridge. You’ll have more then enough sauce to coat all the chicken skewers, plus 2 cups of leftover sauce.
Once the chicken is done marinating overnight, I cooked the satays on the Weber for about a minute or two a side, but basically until browned and firm to the touch.

And the results, pretty good if I do say so, but check out the side notes for what I would do differently next time. Enjoy.

Side notes:
1) Don’t bother using bamboo skewers. Sure they look cool, but stick with stainless steel skewers.
2) Needs more spice, since I barely tasted any of the red pepper flakes that I did add. So I’d probably pump it up to a full teaspoon the next time.
3) I’m also thinking about tweaking the liquid ingredients. Since I really don’t think that the sesame oil added anything extra, so I would just increase the vegetable oil to 1.5 cups.
4) Also I just happened to find out that fish sauce is totally awesome, so I would cut back on the soy sauce and increase the fish sauce, so that each was a 1/4 cup.
5) Have you noticed that there isn’t any salt in the recipe? It because the soy sauce and fish sauce have plenty of salt to begin with, so adding in some kosher salt doesn’t make any sense.
6) If you don’t want any leftover peanut sauce, just cut the sauce recipe in half.

JRR’s Purple Cabbage recipe

After I copied down JRR’s recipe in the comments section of the final garden harvest pictures. Here was the recipe that I came up with:

-1lb 1.5 oz of purple cabbage, cored and thinly shreaded (all the purple cabbage that was harvested)
-4 cloves of minced garlic
-half of a white medium onion (the other half was used in the jalapeno hot sauce recipe)
-2 tsp rendered and solidified bacon fat
-1 TB soy sauce
-1/2 cup Homebrew IPA
-4 strips of pre-cooked bacon, chopped into bits
-Pinch Red pepper flakes
-Salt & pepper to taste

In a sauteuse, cook the onions & garlic in the bacon fat until they start to soften, then add all the cabbage to the sauteuse. I then tossed the cabbage for a couple of minutes to coat in the bacon fat. Next I added the soy sauce & beer, put on the cover and let it steam for about 20 mins on medium/medium low heat. After the steaming is done, I turned up the heat to medium high/high to reduce the liquid. Finally just before removing the pan from the burner I added in the bacon, red pepper flakes and salt/pepper. BAM!

When I tasted the final product on my dinner plate, the thing that I noticed was that it needed a little bit of sweetness. So for next time, instead of using an IPA for the liquid. I’ll trying adding some sort of sweet wine instead, since it only needed a little bit of sweetness to balance out the soy sauce.

Please excuse all the ping-backs, it was just one of those things that happened.