Galbitang is a Korean soup made with beef short-ribs. This delicious soup is eaten as a stand-alone meal, and it is prepared by boiling short-ribs and a whole radish for about 4 to 5 hours. When cooked, the meat is flavored with scallions, garlic, ground pepper, soy sauce, sesame oil, […]
This light, nourishing South Korean soup combines chunks of beef and sliced Korean radishes (mu). The soup is based on a mild broth which is seasoned and flavored with fish sauce, onions, garlic, or soy sauce, but different varieties that may be flavored with soybean paste or chili flakes. The […]
Yukhoe is the Korean version of steak tartare, consisting of thinly sliced beef marinated in soy sauce, sesame oil, garlic, and sugar. The concoction is then seasoned with salt and pepper. The dish is always served with a raw egg yolk on top, while thinly sliced Korean pear is an […]
Yukgaejang is a spicy Korean soup consisting of shredded beef, preferably brisket, scallions, gosari (eagle fern), bean sprouts, leeks, or mushrooms. The soup is seasoned with chili paste, soy sauce, sesame oil, garlic, and chili flakes, while some versions may also include glass noodles. Yukgaejang is best served piping hot, […]
Pepper steak is a classic Chinese-American dish consisting of sliced strips of steak that are seasoned with a hefty dose of freshly ground pepper. The dish is believed to have origins in the Chinese province of Fujian, where pork was originally used instead of beef. Rate
Another great beef recipe for your holiday table. This signature German dish features fork-tender beef served with sweet & sour gravy, made with gingersnap cookies, and some boiled potatoes on the side. This pot roast can be found on every single Christmas table in Germany! Rate
A time-tested French classic, this stew is a perfect fit for any holiday table. The beef is cooked together with bacon, veggies, wine, and is complimented with brown-braised onions and butter sautéed mushrooms! Rate
Beef chow fun is a Cantonese dish prepared by stir-frying previously marinated beef slices together with flat, wide rice noodles (hor fun), and bean sprouts. Because of the preparation method, beef chow fun is a true measure of any accomplished Cantonese chef. Rate
This traditional Sichuan technique translates as water-boiled. It employs thin slices of meat or fish that are shortly cooked in water or broth and are then placed on a bed of various vegetables such as onions, mushrooms, spinach, bean sprouts, or celery. The dish is then doused in a fiery sauce […]
Even though it is often referred to as the Chinese meat pie, xianbing is, in fact, more similar to an over-sized, seared jiaozi-style dumpling. Both are made with the same, basic flour-and-water dough, except the one for xianbing is layered before being rolled out, and unlike jiaozi dumplings which are steamed, […]
