asian essentials: spicy beef or pork

How To Make asian essentials: spicy beef or pork

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  PREP/PREPARE
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  It is my goal with many of the recipes I am creating during these trying times is to keep them simple, yet tasty, and utilize ingredients that most chefs would have around their kitchens, fridges, freezers, and pantries. In this recipe, and hopefully in future ones, I am going to give you alternative choices for the ingredients that are listed. That way you will not have to go to the store, just for one or two things.
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  You will need a medium to large skillet to make this recipe.
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  • Chili Sauce What it hotter? Try using an equal amount of Sriracha sauce, or 50/50. • White Pepper Do not have it? Black is good too • Tamari Sauce or Liquid Aminos Sub low-sodium soy sauce, or about half the amount in white vinegar. I think it might even be good with apple-cider vinegar. • Coconut Sugar Use regular brown sugar, or use white sugar with a teaspoon of dark molasses. • Beef Stock Broth can be substituted; however, use low sodium, if you have it. • Ginger Powder If you have fresh, you can grate it and toss it in, but double the amount. • Red Pepper Flakes Cayenne powder works here also. • Beef or Pork Well, I have never made this with ground chicken or turkey; however, I believe it would taste great. • Yellow Onion White onions would do the job but use about 25 percent less. You might even get away with using dehydrated onions, or onion powder.
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  Gather your ingredients (mise en place).
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  Chop up the onions, mince the garlic, and otherwise have all your ingredients at the ready. Sounds exciting, does it not?
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  If you cry when chopping onions, I have the perfect, no fail solution to the problem… Have someone else chop them.
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  Place a skillet over medium heat, and then add the chosen meat and onions.
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  After 2 – 3 minutes, add the garlic, and mix to combine. The meat will still be a bit on the raw side, but that is okay.
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  Stir until the meat browns, and the onions soften, about 5 – 7 minutes.
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  If you are not using lean meat, you will want to drain off the excess grease before going to the next step.
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  Turn the heat down to medium-low and add all the sauce ingredients.
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  Bring to a simmer, and let slowly cook, as the liquid evaporates.
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  The liquid in the photo is not grease, it is the beef broth.
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  Allow the ingredients to blend at a low heat, until it thickens, about 20 – 30 minutes.
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  PLATE/PRESENT
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  Serve in a variety of ways: over rice, as a topper for a loaded potato, mixed in with some sautéed cabbage. Shove it into a flour tortilla. Whatever you choose. Enjoy.
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  Keep the faith, and keep cooking.
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