Thin cut beef
Thin cut beef heavy salting and peppering 2 hrs before cooking meat unless using marinade then follow marinade directions. Salting usually helps texture more than marinading.
Vegetables according to what variation you desire.
Variation 1: Fajita-
Variation 2: Glazed steak rolls
1 tablespoon soy sauce
1 teaspoon vegetable oil
freshly ground pepper
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 cloves garlic, thinly sliced
¼ cup canned chicken broth
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 carrot, cut into 2 inch matchsticks
½ red bell pepper, cut into 2 inch matchsticks
2 ribs celery, sliced thin on diagonal
1 tablespoon soy sauce
1 teaspoon sesame oil
12 chives, cut into 3 inches long
4 ounces enoki mushrooms
2 teaspoons vegetable oil
2 teaspoons butter
¼ teaspoon sesame seeds
Variation 3: Mongolian Beef-
4 tsp. vegetable oil---Use Coconut oil 2 tsp. ginger, minced 2 Tbsp. garlic, minced 1 c. soy sauce---Use paleo substitute (clothes make the girl has a good one) 1 c. water 1 c. brown sugar (packed)--Use coconut palm sugar 2 c. vegetable oil--Coconut oil 2 Lb. flank steaks ½ c. cornstarch--Use paleo friendly thickener 3 large green onions
Variation 4: Philly cheese steak-
You can use any steak, but a little better cut tastes much better for this variation. Use any mushrooms you like, but buttons bring the least amount of flavor to the mix. Use a good melting cheese that you like. I like munster for this, not Swiss.
-Take thinly cut beef and place plastic wrap over the beef. Use a mallet and pound out the meat to a 1/8 inch.
-Remember the cheaper the meat the hotter the grill or pan, and the faster you want to cook the meat. Cheaper meat becomes tough if it is cooked fully unless you cook the meat low and slow for hours.
-If the meat is to be cooked at high heat, heavy salting the meat 2 hours before cooking time greatly enhances flavor and texture.
-Variation 1: fajitas-cook meat high heat to medium rare. After the meat is done, squeeze lime juice on meat and rest for 15 min.
-Variation 2: glazed steak rolls-
Freeze steak for 30 minutes until partially frozen. Slice steak against the grain, on the diagonal, into 8 equally thin pieces. Use a meat mallet to pound each piece of meat to 1/8 inch thick. If using thin sliced sirloin, skip this step.
Combine marinade ingredients in a bowl and add meat slices. Let stand 15 minutes to 2 hours.
In a separate bowl, combine sauce ingredients.
To prepare filling, heat a wok or skillet over high heat. When hot, add vegetable oil, swirling to coat the sides. Add garlic and ginger and fry for 20 seconds. Add carrot, bell pepper, celery and stir fry for 1 minute. Add soy sauce, sesame oil and stir. Transfer to bowl and let cool.
To make the beef rolls, lay beef slices out with short side facing you. Equally divide chives, enoki mushrooms and vegetable mixture among the pieces of meat. Roll the beef up, over the filling and secure with toothpick.
Place a large skillet over medium-high heat. Add the vegetable oil and butter, swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for 1 minute, turn roll. Add sauce to the pan. Cover and simmer over medium heat until beef is just cooked through, 1-2 minutes. Remove toothpick, sprinkle with sesame seeds to serve.
Variation 3: Mongolian Beef-
Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.
Slice the flank steak against the grain into ¼ inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.
Variation 4: Philly Cheese Steak- Cook meat on griddle or in pan on high heat. Put mushrooms in with steak. (As a side note another way to do cook the mushrooms is to cook them at a medium to low temperature in enough butter to make a sauce with the butter. This is the best way to ever make mushrooms.)
When meat is a desired doneness, put over bread, rice, cauliflower rice, or other base. melt cheese over hot food. If you like, you can put food under broiler to melt cheese. Just take care not to over cook the meat.
Pairs Well With
This is a general recipe that allows variation depending on mood.