serves 2
You might need to buy:
- sirloin steak
- soy sauce
- cooking wine or dry white sherry
- Asian sesame oil
- cornstach
- dark soy sauce
- Chinese rice wine or dry sherry
- water
In order for this recipe to work properly, let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature (between 65 and 70°F) before cooking.
serves 4
You might need to buy:
- olive or grapeseed oil
- red wine
serves 4
You might need to buy:
- bay leaf
- Worchestershire sauce
- white rice
- Pumperknickel or rye bread and butter to pass around the table
serves 8
You might need to buy:
- Salt and ground black pepper
- beef stock
- crème fraiche or sour cream
- chopped chives
- prepared horseradish
serves 2
You might need to buy:
- olive oil
- olive oil
- baby spinach leaves
Absolutely delicious grilled or broiled!
ready in about 320 minutes;
serves 4
You might need to buy:
- coarsely chopped rosemary leaves
- Salt and freshly ground black pepper
- arugula
- cherry tomatoes
- balsamic vinegar
ready in about 35 minutes;
serves 5
You might need to buy:
- soy sauce
- lemon juice
- cornstarch
- sugar
- ground ginger
- oil
- salt
- beef broth
- cooked rice
You might need to buy:
- salt
- butter
- olive oil
- ground black pepper
- Worcestershire Sauce
- oyster sauce
Cook’s Note:
I used beef flap meat and sliced them into thin pieces because I was pan-frying. For grilling, please use beef tenderloin. Cut the beef crosswise into strips after grilling, like how they are commonly served in the Japanese restaurants.
You might need to buy:
- beef flap meat
- oil for pan-frying
- .
- Marinade
- .
- soy sauce
- sake
- .
- .
- soy sauce
- sake
- sugar
- mirin
- .
- Garnishing
- .
- White sesame seeds
You might need to buy:
- Beef Shank with bone marrow
- small head of Garlic minced
- Tomato
- Sea Salt and Pepper
- Sili