3 chicken breasts (yes, yes, I know all the flavor and good stuff comes from the bones, but it’s all I had and the whole highly infectious cold and cough thing made it hard to go to the grocery store and find bone in chicken […]
Gnocchi is probably the most underrated Italian food. Bruschetta, polenta, foccacia, and antipasti have all been incorporated into the mainstream, but gnocchi’s been left behind, in all it’s spuddy glory. Did you know spuddy was a word? No squiggly red line showed up under it, […]
I had shaky beef in a DC restaurant a long time ago. It’s a classic Vietnamese dish of lemongrass flavored beef and vegetables. It’s my favorite Vietnamese dish. Well, except for bahn mis. And pho. And Bo luc lac. Fine, so I can’t choose my favorite. But shaky beef is definitely up there! It’s really easy to make at home- you just need good lemongrass. I love using jarred lemongrass, because every time I get fresh lemongrass (which isn’t very often), I feel pressured to make something amazing with it, and nothing is ever good enough, and I end up having to throw away spoiled lemongrass. Less pressure with the jarred stuff! I’d recommend marinating the beef, but I’m sure the world wouldn’t end if you didn’t*!
2 sirloin steaks (flank works well too!)
3 baby bell peppers
1 tablespoon jarred lemongrass
1 teaspoon sesame oil
2 tablespoons packed brown sugar
1 teaspoon ginger powder
4 garlic cloves
Start by peeling and slicing the vegetables. Please don’t peel the bell peppers. The thought of peeled bell peppers makes me extremely uncomfortable.
Slice up the steak, too,
nd then make the marinade/sauce/thing. Start by spending 10 minutes looking for a mason jar so you look artisanal. When you can’t find one, use an old pesto jar. Throw in the lemongrass,
sesame oil, sugar, ginger powder, and chopped garlic
Give it a good shakey shakey. I could’ve made this in a bowl, but then I wouldn’t be able to do any shakey shakey. If you want to make extra, just double or triple the recipe and keep the jar in the fridge. Throw it into beef, chicken, tofu, fish, or vegetables for an extra shot of flavor.
Now grab a zipper bag (if you’re marinating it), and throw in the peppers, onion, and beef.
Pour in the marinade/sauce/thing,
seal the bag, and give it a shakey shakey. Marinade it anywhere from 2-24 hours.
When you’re ready to make it, heat up some oil in a wok. You want it to be screaming hot when you add the beef!
I like to cook the beef first, and add the vegetables later. Sear the beef briefly (or beef-ly), just long enough to get some color on both sides. It’s medium rare now, which is perfect for me, but you can cook it more later if you’re one of those philistines who likes beef well done.
Remove the beef from the wok,
and throw in the vegetables.
Cook them on high, high heat- this will get them nice and crispy, and get rid of any bacteria from the raw meat. If you like, add the beef in now and shake the wok around to cook everything (that’s where the name comes from!).
When everything is cooked to your liking, serve it on top of rice, garnished with plenty of cilantro!
*Allthoseinflavor.com and the snarky proprietor behind it are in no way, shape, or form responsible for the world (or any world) ending as a result of not marinating the beef
Oh, I’ve been procrastinating on this for a long time. I was having so much fun with holiday recipes, and then I got sidetracked by cheesecake, yogurt soup , and waffles, glorious waffles, that I forgot all about the countries. Well, you can’t really forget that […]
Another guest post by my mama! Baked eggs have been Christmas breakfast in our house for as long as I can remember- usually accompanied by a gingerbread house (storebought- I tried to make one from scratch last year, with disastrous results), and coffee for my sleepy parents. My sister and I have never believed in sleeping past 6 AM on Christmas morning. This is quick and easy, and especially if you chop the veggies in advance, it takes all of 5 minutes to make.
1 red onion
Preheat the oven to 350 F.
Slice up all the veggies. Prepping them in advance would be a little bit extra- it takes less than 5 minutes! But if you want to be extra, I’m in no position to stop you. I wear so much glitter, it sheds. I leave a glitter trail. On the bright side, my mom always knows where to find me! Is that a bright side? I can’t tell anymore. You can add whatever vegetables you want- carrots, garlic, celery, etc- and leave out the jalapenos if you’ve got a bunch of wimps. Some cilantro or parsley would be really good!
Now butter up a baking dish,
and crack in the eggs. Try not to break the yolks!
Now layer the vegetables on top,
and add whatever seasonings you consider appropriate. You could just go the standard salt and pepper route, or add any mix of herbs and spices you’d like.
Bake it for about 15 minutes, or until the yolks are set. Serve these with bacon, toast, biscuits, ham, pancakes, waffles, gingerbread- any breakfast food your festive little heart desires.
- Chutney will always make me think of Legally Blonde
- I HATE coconuts
- This is really good!
Summer is almost over. I couldn’t be more excited for fall- everything pumpkin flavored, dark lipstick, leaves falling, cool weather, drinking tea in front of a fire, apple picking, scarves- I like fall, okay? My mother has more than once had to restrain me from ordering a PSL and wearing berry lipstick. However, not everyone is as happy about summer being over. I’m happy to see it go. Oppressive heat and bugs aren’t really my thing. If you’re having trouble coming to terms with summer going, you should make this! It’s bright, tart, and summery- perfect as a side dish, or marinade!
2 oz mint
So, here’s where the sordid story starts. I wanted to crack open the coconut myself. I broke a nail. I nearly broke my hand (I missed it with the hammer by, like, two inches), and the stupid thing wouldn’t open. Several minutes of hammering later, I went back inside (I cracked it open on my deck. I think I may have alarmed my neighbors with all the banging. Their kids screech all day, I can bang open a coconut if I want!), and extracted what I could of the flesh.
That was harder than the banging. This was all I could get out.
By the way, have you met my new wooden cutting board? I’ve named it Enrique.
Chop up an onion on Enrique,
and then throw the coconut in a food processor and blend it. Or use a blender. This was the wrong decision. Don’t be like me. Stay in school, kids. Never mind that I’m also in school
Then throw in the onion, too, and then dump them into a bowl.
Blend up the mint and jalapeno, and then pour in a little water to get it all nice and smooth.
There are few things more satisfying than blending something with water so the blender looks clean when you’re done with it. Wait. There is something! I’m now a VIB at Sephora. I wanted to share this important milestone with you. I’d like to thank everyone who made this possible (AKA my parents). I’d also like to thank NARS for having such a wide range of concealer shades.
Pour the mint and jalapeno,
and then squeeze in some lemon and mix in some salt. You’re all done!
Marinade meat or fish in this, serve it over rice, or eat it with bread.