A Vietnamese Moment

This is a basic marinade for meat that my cousin taught me. I call it Australian beef stir fry because she's from Australia but it really is just a simple, basic marinade for beef stir fry. She used beef flank purchased at Costco, thinly sliced. The first time I sliced this, I accidentally did it WITH the grain which made it extra chewy. Be sure to slice it ACROSS the grain! It is a great stir fry base with any vegetables. I believe we used a box choy but can be substituted for broccoli or whatever you want. Sorry there are no good measurements, this is done to taste. We didn't use salt because of the chicken bouillon. Ingredients: - beef flank - maggi sauce (?2 tablespoons) - garlic powder (?1/2-1 tablespoon) - oyster sauce (?2-3 tablespoons) - fish sauce (just a few splashes) - olive oil (~1-2 tablespoons) - chicken bouillon (?1 tablespoon) 1. Slice beef flank across the grain. 2. Add oyster sauce, Maggi sauce, garlic powder, fish sauce, olive oil, and chic...

Adapted this recipe from Chef John's Perfect Prime Rib This recipe cooks prime rib PERFECTLY to a medium rare! Mine was a little rare so I might add 1-2 mins to my cooking time in the future to adjust for this. It really is dependent on your oven. Otherwise, this cooking technique is spot on! My beef was a little chewy so make sure you slice your prime rib into thin slices :) Cooking time = exact weight of roast x 5 Round to the nearest whole number Ie 6 lb roast x 5 = 30 mins Ingredients: - prime rib roast (bone-in if possible) - 1/4 cub butter (softened) - 1 teaspoon herbes de provence - 1 tbs freshly ground pepper - kosher salt - garlic cloves (optional) 1. Place rib roast on a plate and bring to room temperature for about 6 hours. Leave butter out as well (usually about 1-2 hours before cooking is fine). 2. Preheat oven to 500 degrees 3. Combine butter, pepper, and herbes de provence in a bowl. Mix until well blended. 4. Spread mixture over rib roast. Salt ...

1 bunch of green onion 1 head of garlic 10 lbs bbq meat 1 large bottle of korean bbq sauce (red bottle) 1 small bottle of bulls eye bbq sauce 1 orange, 2 tangerines 1.5 tablespoon oyster sauce (1 large pho spoon) 2 tsp sugar 1 tablespoon sesame oil 4 tablespoons of canola oil 3/4 tsp pepper (1 full tsp if only adults eating) 3/4 tsp salt (fine pink salt, can do 1 tsp if want it saltier) 1. wash galbi in water, add 3 tablespoons of water - let soak for 30 mins 2. rinse dry twice - then let dry for 30 mins 3. blend onion and garlic then massage onto meat 4. in a separate bowl, combine juice of orange, tangerine, sugar, salt, sesame oil, pepper, canola oil, and oyster sauce let sit in marinade overnight

If you like your meat with potatoes, then you'll LOVE this dish. It's very flavorful which goes perfect with the tender cuts of filet mignon. This dish is noms noms noms. Slices of filet mignon are stir fried and then poured over a bed of fried potatoes and enjoyed with jasmine rice. Not exactly the healthiest dish but will definitely make you one happy camper.  Ingredients:  4-5 potatoes 1 lb of filet mignon meat maggi seasoning sugar pepper 7 cloves of garlic (minced) Preparing the meat 1. Slice filet mignon into thin slices.  2. In a bowl, add 1/8 PS bot nem ga, 1/3 PS sugar, a little MSG, 1/2 PS oyster sauce, 3/4 PS maggi seasoning, and 1/3 of the minced garlic.  3. Toss around and let marinate for 10-30 minutes. As this is marinating, move onto the next step (frying potatoes).  Frying the potatoes 1. Peel 4-5 potatoes. Slice potatoes into 1/4 slices.  2. In a skillet, add oil. On med-high heat, add potatoes and ...