Stir Fry Beef With Sweet Potato And Broccoli 

  
The CrossFit box that I train at will be doing a nutrition challenge on Paleo Diet.  If you google what is Paleo Diet, this is what it says “a diet based on the types of foods presumed to have been eaten by early humans, consisting chiefly of meat, fish, vegetables and fruits and excluding dairy or cereal products and processed food”.  As an Asian, giving up rice and noodles are really hard, to make it even harder, I’m not a fan of vegetable and fruits 😫 (guilty! Even though’I know they are very healthy).   Most of the recipe online are western food style, which again I’m not so much of a fan, so I try to cook something that can qualify as Paleo in Asian style, so that I can stay on the diet, hopefully after the challenge, I can see some changes on my body😬.

Serve 1:

Ingredients:

200g beef, slice thinly 

80g broccoli 

50g sweet potato, cut into cubes

1/4 – 1/2 large onion, quarter 

Coconut oil / olive oil

100-150ml water


Seasoning:

Salt

Black Pepper

Oyster sauce

 

Method:

Marinade beef with 1 teaspoon each of oyster sauce and coconut oil, dash of salt and black pepper for 30min or longer

Heat 1 teaspoon oil in wok and fry the onion till fragrant

Add in beef and fry till half cooked, dish up and set aside 

Put in the broccoli, sweet potato and water and bring to boil, reduce heat and simmer till vegetables are cooked to your likeness

Add in seasoning to taste, lastly add in the beef and mix well. Dish up and serve immediately.

Beef Rendang (Spicy Beef Stew With Coconut)

Ingredients:

(A):

2 tbsp Oil

1 cinnamon stick

3 cloves garlic, lightly smash

3 star anise

3 cardamom pods (optional)
(B):

1 kg beef fingers / beef short ribs / beef shin / Gravy beef – cut into bite size

1 lemongrass, lightly smash it

4 tbsp BABA’S meat curry powder

water
Seasoning:

1 tsp salt

1 tsp light soy sauce

1 tsp sugar / palm sugar to taste

2 kafir lime leaves

200ml fresh coconut milk or Kara Coconut Cream

50g toasted desiccated coconut
Method:

In another clean non stick pan, put in the desiccated coconut, using low heat and fry till the coconut golden brown. Set aside


Heat oil in a non stick wok, put in A and fry till aromatics


Add the beef and fry till color changed


Add the lemongrass, curry powder, seasoning and enough water (about 900ml) to cover the meat and bring to a boil


When boiled, reduced heat, cover and simmer until the meat is cooked (about 1 hour), give a little stir every now and then


Add kafir lime leaves coconut milk, 50ml water and toasted desiccated coconut and mix well and brings to a boil


Reduce heat and simmer until meat is tender and red oil appears and gravy is reduced


Serve with hot rice.

Fried Beef With Celery In Black Pepper Sauce 黑椒西芹牛肉片

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Ingredients:
300g topside beef, sliced thinly
1 cup oil for deep frying
1/2 tablespoon chopped garlic
1 tablespoon black pepper
2 stalks celery, sliced
1 red chili, cut into pieces

Marinade:
1 tablespoon oil
1/2 teaspoon salt
1 teaspoon oyster sauce
1/2 tablespoon light soy sauce
1 tablespoon corn flour
5 tablespoon water

Seasoning:
1 tablespoon oyster sauce
1/2 tablespoon light soy sauce
1/2 teaspoon water
3 tablespoon water

Method:
Mix beef with marinade and marinate for 30 min
Deep fry marinated beef in hot oil for 1/2 minutes, dish and drain
Leave 1 tablespoon oil in work and sauté chopped garlic until fragrant
Add in black pepper and stir fry until aromatic
Add seasoning, celery and beef and fry till well mixed
Dish up and serve hot with rice.

Quick And Easy Beef Rendang

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Ingredients:
500g beef fingers / beef short ribs / beef shin / Gravy beef – cut into bite size
1 tbsp Oil
1 lemongrass, lightly smash it (optional)
1 packet of Brahim’s Rendang Sauce (180g)
250ml water
100ml fresh coconut milk or Kara Coconut Cream
3 tbsp toasted desiccated coconut

Method:
Heat oil in a non stick pot, put in the beef and lemongrass and fry till color changed
Add the rendang sauce and water and boil to boil
When boiled, reduced heat and simmer until the meat is tender (about 1 hour)
Add coconut milk and desiccated coconut and simmer until sauce is reduced
Serve hot with rice

Beef Stew With Oyster Sauce🐮🐮🐮

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I remembered the first time I ate this dish is at Serene Thong house, it was so nice that I ask her for recipe, but as usual, all the good cooks have got no recipe! 😱 she says she only “agar agar!” 😣 but she did give me some indication and direction. This is the 2nd attempt in cooking this dish, the first time I cook this, I forgot to take a picture before serving, so this time round I tell myself I must remember to take picture!! I brought this dish to Chris house for dinner and everybody loves it. Some even go for second serving!
Ingredients:
2 kg Beef fingers / gravy beef cut into bite size
2 tbsp oil
8 slices of ginger
2 tsp minced garlic
2 tbsp shaoxing wine
3 tbsp oyster sauce
2 tsp sugar
Hot water
Carrot
Potato
Large onion
Potato starch for thickening

Method:
Heat oil in a wok and fry the ginger till fragrant then add in the garlic and fry till light brown
Add in the beef, shaoxing wine, oyster sauce and sugar and fry till change color
Transfer to thermal pot, add enough hot water to cover the beef and boil for 10 mins, then leave in the pot to continue to cook till beef tender (or overnight)
2 hours before serving, put the inner pot back to the stove and add in the carrots, potato and onion, thicken with potato starch,
when boil, put back to the thermal pot and cook till potato is soft
Serve hot with rice

Beef With Broccoli In Oyster Sauce🐮🐮🐮

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Ingredients:
250g Broccoli, cut and clean
175g beef – slice thinly
6 section spring onion
6 slices ginger

Marinade:
3 tbsp water
1 tsp light soy sauce
2 tsp corn flour
1 tsp cooking wine
1/8 tsp baking soda

Seasoning:
1 1/2 tbsp oyster sauce
2 tsp water
1/4 tsp each sugar, sesame oil and pepper
1 tsp corn flour
Dash of dark soy sauce – for coloring only
1/2 tbsp shaoxing wine

Method:
Marinate beef for one hour then add 1 tbsp of oil and mix with the beef, so that it will separate easily during frying
Heat wok, add oil and fry the beef over medium heat until medium well, remove to a plate
Retain oil in the wok, stir fry the spring onion, ginger and broccoli quickly
Mix in the beef and seasoning and mix well
Serve immediately with steam rice.

Beef Rendang (Spicy Beef Stew With Coconut)

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Ingredients:
1 kg beef fingers / beef short ribs / beef shin / Gravy beef – cut into bite size
2 tbsp Oil
1 lemongrass, lightly smash it
water
2 kafir lime leaves
200ml fresh coconut milk or Kara Coconut Cream
10 tbsp toasted desiccated coconut
200ml water

(A):
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods

(B):
4 tbsp BABA’S meat curry powder
1 1/2 tsp salt
2 tsp light soy sauce
1 tsp sugar / palm sugar to taste

Method:
Heat oil in a non stick pot, put in A and fry till aromatic

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Add the beef and fry till color changed

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Add the lemongrass, curry powder, seasoning and enough water to cover the meat and boil to boil

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When boiled, reduced heat and simmer until the meat is cooked (about 1 hour)
Add kafir lime leaves coconut milk, water and desiccated coconut and simmer until meat is tender>

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