Category Archives: Beef & Meats

Beef , Lamb or other meat dishes

Better, Faster (makes you stronger) than Take Away ….Beef Stir Fry


Beef Stir FRyEveryone likes to order in once in a while right?  Well one of my pet peeves is ordering in and getting something salty & tasteless.  In less time then it would take to have it delivered, and a fraction of the cost, you can make this beef stir  fry.  Best thing – no weird ingredients and I’ve included my favorite short cuts to shorten prep time. Ready, Set, …Let’s Stir Fry!

Sauce

  • 2/3 c soy sauce
  • 1/2 c beef broth (stock)
  • 1/3 c rice vinegar
  • 3 1/2 TB brown sugar
  • 1 TB sesame oil
  • 1 1/2 TB minced garlic
  • 3/4 TB minced ginger
  • 2 TB Cornstarch

Veggie of choice. Rice. 1 LB beef – sliced thin

Our favorite veggie combo for a beef stir fry is:

  • about a pound of mixed red, green, orange and yellow peppers – sliced  – fresh is best, but frozen are a good time saver! (About 2 peppers, sliced total)
  • 3-4 bulbs of baby bok choy
  • 1/2 onion – sliced thinly
  • 1/2 bag (454g) of “Carrot Slaw” (shredded carrot and broccoli) – you can also  manually shred these
  • 400 g brown cremini mushrooms sliced
  • 1/2 bag of bean sprouts

other options we play with:

  • sliced water chestnuts
  • mini corn
  • snow peas
  • broccoli

Cook rice (we like basmati) according to instructions.  (Or use a rice cooker like me 🙂  ) While rice is steaming,  mix sauce except cornstarch, once it is mixed add cornstarch and whisk until mixed completely, set aside.

Heat wok or large, deep fry pan,  when pan is hot add about 2 TB sesame oil.   Let heat for a moment, then add garlic, stir fry for about 30 sec, add onion.  Continue to saute for 1 min. Add beef & try to sear.  Add peppers. (if using frozen peppers the trick I use is to thaw peppers (in microwave in a pinch) and squeeze out all excess water, as that will render your sauce tasteless).  Add carrot slaw.  Add about  2TB-4TB  water, cover and let carrots steam for about 3 min.  Remove lid (water should be gone or pour off excess water).  Add mushrooms, Toss. Add sauce & toss.  Heat sauce to boiling and continue to stir fry for about 3 min, – the sauce will thicken, your rice should be ready.  Plate with rice, serve and eJOY.

As always I love reading your comments! Like this recipe?  let me know – like the post and follow me on Twitter and Facebook.

 

 

 

 

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Don’t be a Jerk…Pork It!


IMG_1474One of my favourite “spicy” dishes is jerk.   I love jerk chicken and jerk pork.  I also hate the rain, so this chilly rainy day in October I decided to make some oven roasted Jerk Pork.  Traditionally Jerk Pork is made with Scotch Bonnet Peppers  – which I love and actually have a JIYK (Joy In Your Kitchen)  Hot Sauce Line – which 3 of 4 sauces are made of Scotch Bonnets – but I really like jerk turned down a notch, so I use jalapeno peppers instead. I will give the instructions using different variations of heat.

(Don’t be a) Jerk Marinade.

3LB + Pork Roast or Chicken Wings, Chicken Thigh etc

Marinade

  • jerk chicken IMG_1465 IMG_1466 IMG_1468 IMG_1469 IMG_1472 IMG_1474  2 Jalapenos (mild) or Scotch Bonnet Pepper(hot)  – chopped, with seeds and membranes -** heat hint see below**
  • 1/2 tb dried thyme
  • 2 tsp salt (table salt)
  • 1TB brown sugar
  • 2 tsp all spice
  • 1 tsp nutmeg
  • 1 tsp cinnamon ( I used Mexican cinnamon)
  • 1/3 c sodium reduced soy sauce
  • 2 TB vegetable oil
  • 1/4 c white vinegar
  • 1/2 cup chopped white onion
  • 1/2 c Mango Juice
  • 1 tsp minced garlic (or 2 cloves)
  • 1 tsp minced ginger/ ginger paste
  • 1/2 oz dark rum
  • 2 -3 drops bitters

Puree all items except for pork/chicken in food processor.  I cut almost thru my roast because I like the seasoning thru.  Pour marinade over meat and marinate for a minimum of 2 hrs.

Take meat out of fridge, while oven is coming to temperature.

Heat oven to 450 degrees.  Line a baking dish with tinfoil and place a rack on top.  Using extra long skewers to “reattach” the roast together and place over baking dish.  Pour about a cup of marinade over meat.  Reserve remaining marinade.

Bake at 450 for 20 mins, reduce heat to 325.

Pour about another 1 cup of marinade over meat and roast until the internal temperature is 160 degrees. (3 LB about 75-90- min).

Allow to meat to rest for 15 -30 minutes before serving.  enJoy!

 

Love this recipe?  Let me know! I love likes comments and follows!

**to bring the heat down, seed these jalapenos, to bring the heat level up – substitute scotch bonnet peppers (seeded) or up it further by removing the stem of the scotch bonnets but adding the seeds & membranes into the marinade.

Aside

In the midst of packing and moving so this post is a short one!  Last night I made one of my favorites for dinner – Lamb Chops on the grill! I know, lamb is not nearly as popular here in … Continue reading

Ring in with Roast Beef & Yorkies!


christmas 2012 part 3 036Nothing fancy today – just a couple tried and true methods for roasting beef.  Recently “Eye of Round” was on sale at our local grocery store, so i bought a large (about 3.5KG) piece and cut it down into 3 smaller roasts of 2-3LB before freezing it, (great idea for saving $$ – each roast ended up costing about $4).  Roast Beef is a fave of ours to throw in the crock pot for an easy meal to come home to.

Method 1 – Slow & Low

best for lower quality cuts of meat

The trick to get it o-so-fall-apart good is to put it in the crock pot (slow cooker) on low, rub with salt, pepper, garlic and onion soup mix with about 6 cups of stock OVERNIGHT – yes, I said over night, I start it about 8pm the night before we are going to eat it.  Add some potatoes and carrots in the morning before work – I promise it will be amazing… Note – this method is good for lower quality meats! Don’t waste a good roast in a crock pot – try method 2!

Method 2 – High Heat Oven Roasted

best for higher quality cuts

In a bowl mix:

  • 2 TB dijon mustard ( I prefer grainy)
  • 2 TB soy sauce
  • 2 TB EVOO (Extra Virgin Olive Oil)
  • 1-2 TB minced garlic
  • 1 tsp dried rosemary

Mix together and use a pastry brush to brush all over roast, place roast on rack – fat side down.  Preheat oven to 450. When oven is hot – turn the broiler on and place dressed roast close to the top half of the oven (about 5-6 inches from broiler) and broil for 5 min (this helps to make a crusty outside) then turn oven down to 450 and roast for appropriate time.

Boneless Roasts – measure thickness at thickest part of roast, then calculate cooking time:  15min/inch (rare), 20min/inch (med-rare), 25min/inch (medium to well done).  Roast is done when the fleshiest part reached 125 degrees F (rare), 140 degrees F (med rare) or 160 degrees F (well done).

Medium Rare Eye of Round Beef with potatoes, onions and carrots

Roast Beef with carrots and potatoes

  • Tip 1 : Always cook a roast on a rack to allow air to circulate under the roast.
  • Tip 2:  Roast too rare in middle?  Slice it up and place slices in beef juices/gravy on stove top while it is simmering to cook the roast a little more.

Yorkies – British Folk Approved!

Over the holidays a bunch of us got together for a pot luck – one said she’d bring some roast beef, since I was hosting – I  immediately thought – Yorkshires – perfect side to go with…..the day of the potluck arrive and as we all sat around I realized i was making Yorkshire’s for a bunch of British people – holy cow – what was I thinking (seriously 4 of 8 people were British – seriously how about I put some pressure on myself!)!  If anyone knows yorkshires – its this group!  However, i have been assured that they were great and passed the “Brit test” 🙂  here’s my recipe.

**First I make up the batter and allow it to sit (in fridge) for as long as I can – all day sometimes. Makes 12 large Yorkshires.

  • 4eggs
  • 1.5 cup flour
  • 1.5 cup milk
  • dash of salt

Preheat oven to 425 degrees F, with empty muffin tin inside oven.  When oven is hot remove tray – Spray with cooking spray, use 1/3 cup measuring cup to fill with batter, place back in oven for 20 min. DO NOT open oven door when cooking. Yorkies will poof up while they cook and fall as they cool.

enJoy. As always I love hearing comments and feedback – looking for a particular recipe – let me know and I can see if I can help!

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