Pounded Beef Tenderloin with Hearts of Palm Salad

Pounded Beef Tenderloin with Hearts of Palm Salad

To eat less meat, stretch a small amount creatively. This recipe from F&W’s Justin Chapple calls for pounding beef tenderloin fillets thin and grilling them superquickly, so they stay tender and juicy.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large grill pan for 10 minutes. Brush the steaks with oil; season with salt and pepper. Grill over high heat until lightly charred, 45 seconds. Flip and grill until medium rare, 30 seconds. Transfer to plates.

  • In a large bowl, whisk the 2 tablespoons of oil with the lemon juice, shallot and mustard; season with salt and pepper. Add the watercress, hearts of palm and avocado, season with salt and pepper and toss. Mound the salad beside the steaks, top with the chives and serve with lemon wedges.

Suggested Pairing

Wine: Minerally, light red.

 

Pounded Beef Tenderloin with Hearts of Palm Salad
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Beijing Beef

Beijing Beef

You won’t believe me until you try this recipe.
I tried to create this recipe much easier to approach at home, without a huge traditional wok or using so much oil for deep fry!

The key for this recipe is cast iron wok/pan. You can also use any pan (non stick skillet or stainless skillet) you have too. It doesn’t have to be cast iron, but if you have one… just dust off and bring it out!

We will use minimum oil to shallow fry for the deep fry taste & texture. After the shallow frying, you can save and repurpose the leftover oil too, since it’s just a little bit.

It is amazing with steamed or fried rice. I like to enjoy with side steamed or stir fried veggies too. I have many different fried rice & veggie recipes you can serve with Beijing beef, so check it out down below!

Are we ready to start the recipe?! I’m already so hungry!

Let’s jump into it!

First, slice your beef thinly abut 1/8 inch and bite size. You don’t have to use expensive steak for this recipe, because we will cook the beef long enough to make it super crispy and tender. I recommend you to use beef chuk, tri-tip or flank steak.

Chop 5 to 7 cloves garlic. Dice 1/4 of medium size onion and 1/4 of red bell pepper. You can use any onions- I used yellow onion.

Preheat 1/2 cup to 2/3 cup frying oil to 350°F. (If you are using cast iron wok/pan, just heat them over medium heat) We will do shallow fry, which is in-between deep frying & pan frying. More oil than pan frying but whole lot less than deep frying.
If you ware using wide skillet, less oil you will need.

Dust marinated beef with 1/2 cup of potato or corn starch evenly. You could coat them evenly one by one, but I’m hurry to cook & eat this Beijing beef so I just dumped the starch and mixed with my hand.

Check if the oil is preheated to 350°F by stick the end of a wooden chopstick or spoon into oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.

add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. You need to cook them well, almost the point that you are worry about if this is becoming a jerky. lol No worries, it won’t turn out to jerky though.

Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed. I did 3 batches.

Turn off heat. Remove most of the frying oil from wok, leave 2 tbsp oil for stir frying.

You can keep used oil for later use, for stir frying or make this recipe again!

urn on heat to medium if you are using cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion and red bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and it’s read to serve!

Better Than Panda Express Beijing Beef Recipe

 

Serve with steamed rice (or fried rice), chow mein, steamed veggies and more!

Enjoy!

 

For Beef

  • 1 lb beef (chuck or try tip), sliced 1/8” thin bite sizes
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing wine
  • pinch of black pepper

 

For Sauce

  • 2 tbsp oyster sauce
  • 2 tbsp vinegar
  • 2 tbsp ketchup
  • 2 tbsp sugar
  • 2 to 3 tsp sambal

For Frying & Stir Frying

  • 1/2 cup potato starch or corn starch
  • 1/2 to 2/3 cup frying oil
  • 5 to 7 cloves garlic, chopped
  • 1/4 onion, diced
  • 1/4 red bell pepper, diced

INSTRUCTIONS

    1. Combine beef, soy sauce, shaoxing wine and black pepper in a mixing bowl and marinate while preparing other ingredients.
    2. Combine all ingredients for sauce in a mixing bowl and set aside.
    3. Preheat frying oil to 350°F in a cast iron wok or a large skillet. (If you are using cast iron wok/pan, just heat them over medium heat)
      Dust marinated beef with starch evenly. Now, carefully add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. Remove Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed.
    4. Turn off heat. Remove most of the frying oil from wok, leave 2 tbsp oil for stir frying. You can keep used oil for later use, for stir frying or make this recipe again!
  1. Turn on heat to medium if you are using cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion and red bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and it’s read to serve! Serve with steamed rice (or fried rice), chow mein, steamed veggies and more! Enjoy!
BEIJING BEEF RECIPE
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BEIJING BEEF RECIPE
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For Sauce
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Pepper Steak

Pepper Steak

Pepper steak is a stir-fried Chinese American dish consisting of sliced beef steak cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe.

We’re huge fans of homemade beef and broccoli, but no matter how hard they try, some people can’t seem to convert to the church of broccoli. This is the broccoli-free version of your favorite stir-fry and has quickly become one of our favorits. We like  to use both red and green peppers (because they make the dish so dang pretty!), but you can swap in whatever colors you like best. Serve with rice and you’ve got yourself a delicious dinner on the table in no time.

Tried making this awesome dish? Let us know how it went in the comments below!

 

YIELDS:

4 SERVINGS

PREP TIME:

0 HOURS 15 MINS

TOTAL TIME:

0 HOURS 30 MINS

INGREDIENTS:

 
1/4 c. low-sodium soy sauce
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided

Kosher salt

Freshly ground black pepper

1 lb. flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
green bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp. freshly minced ginger

Cooked white rice, for serving

DIRECTIONS:

 

1. In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.

2. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more. 

3. Serve with rice.


Pepper Steak
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Christmas Tree Antipasto Salad

Christmas Tree Antipasto Salad

This cheery holiday salad is a fun (and delicious!) decorating idea for a party. A trio of lettuces create the evergreen tree, and items from the deli counter and salad bar become an edible garland. 

Level: Easy

Total: 45 min

Active: 45 min

Yield: 8 servings

 
 

Ingredients

Salad:

5 ounces baby arugula (about 8 cups)

5 ounces baby kale (about 8 cups)  

2 Persian cucumbers, halved lengthwise and sliced into half moons

3 heads little gem lettuce, bases trimmed and leaves separated, or the inner leaves of Bibb lettuce

1/4 pound thinly sliced Genoa salami

Three 1/4-inch-thick slices provolone (about 6 ounces)

1/4 pound thinly sliced prosciutto 

1 cup cheese-stuffed small sweet piquante peppers, such as peppadews 

1/2 cup jarred small whole artichoke hearts (about 8)

1/2 cup green castelvetrano olives

1/2 cup kalamata olives

1/2 cup small whole pepperoncini

6 radishes, tops trimmed

1/4 cup chopped toasted walnuts or pecans

One 4-ounce goat cheese log

8 ounces ciliegine mozzarella (small balls of mozzarella), halved

 

White Balsamic Vinaigrette:

1/2 cup extra-virgin olive oil

1/4 cup white balsamic vinegar

1 tablespoon honey

Kosher salt and freshly ground black pepper

 

Directions:


  1. Special equipment:

     1-inch, 1 1/2-inch and 3 1/2-inch star cutters; a bar citrus zester

  2.  
  3.  
  4. 1. For the salad: Combine the baby arugula and kale in a large bowl. Arrange the leaves on a very large platter or cutting board in a Christmas tree shape that measures 16 to 18 inches tall, reserving a handful of greens. The platter should be large enough to accommodate a star on top and a trunk on the bottom. Scatter half of the sliced cucumbers over the tree. Arrange a layer of little gem lettuce leaves to create 4 tiers on the tree; use the small inner leaves for the fourth layer at the top of the tree.
  5. 2. Stack the sliced salami and cut out a large star using a 3 1/2-inch star cutter; reserve the scraps. Using the same cutter, cut out 2 stars from 2 slices of the provolone; reserve the scraps. Make a layered meat-and-cheese stack starting with half the salami stars, topped with a provolone star, the rest of the salami, and the second provolone star. Place the star at the top of the tree. 
  6. 3. Cut out smaller stars from the provolone scraps and the remaining provolone slice using 1-inch and 1 1/2-inch cutters. Roll up the salami scraps and prosciutto slices into flowers. Arrange the cheese stars, meat flowers, stuffed peppadews, artichoke hearts, both kinds of olives and pepperoncini on the lettuce to form a garland that zig-zags up the tree from the bottom right to the upper left. 
  7. 4. Using a bar citrus zester, zest a channel along the equator of each radish so it resembles a tree ornament. Halve each radish vertically and add the pieces to the garland. Scatter the remaining cucumber slices on the leafy parts of the tree and use the reserved greens to fill any gaps in the tree.
  8. 5. Put the nuts on a small plate and roll the goat cheese in them to fully coat. Place the log at the bottom of the tree to form the trunk. Decorate the ground under the tree with the ciliegine mozzarella balls for snow.
  9. 6. For the white balsamic vinaigrette: Whisk together the olive oil, vinegar, honey, 1/2 teaspoon salt and several grinds of pepper in a small bowl until well combined. Serve on the side.

Christmas Tree Antipasto Salad
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50 Minutes Serves 4Easy

50 Minutes Serves 4Easy

Serves 4

Easy

This recipe for beef fillet with spiced pears and chestnut pickle is easy to make but offers something a little bit different during the colder months. Buy chestnuts ready-peeled for ease.

SPICED PEARS AND CHESTNUT PICKLE

  • ginger 1cm piece, finely chopped
  • red chilli flakes a pinch
  • olive oil 2 tbsp

  • red wine vinegar 150ml

 

 

  • light muscovado sugar 3 tbsp
  • pears 3 or 4 small
  • cooked chestnuts 60g, sliced or halved

Method

  • STEP 1 Make the pickle ahead. Put the ginger, red chilli flakes, olive oil, red wine vinegar and sugar in a small pan and bring to a simmer. Peel the pears, cut them into halves or quarters and core. Drop them into the hot mixture with the chestnuts and leave to cool completely, turning the pears over once. Lift the pears out of the mix and put them in a bowl. Simmer the liquid until it is thicker and stickier, season, and pour over the pears. This will keep in the fridge for up to 3 days.

 

  • STEP 2 Season the beef with plenty of salt and pepper and leave to dry and come up to room temperature for an hour.

 

  • STEP 3 Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a large frying pan and sear the beef well on all sides, then put it in a roasting tin. Roast for 20 minutes for rare beef (another 10 minutes for medium-rare), cover with foil and a tea towel, then rest for 20 minutes. Slice into thick rounds and lay down the centre of a serving dish. Arrange the pears down the centre of the beef, stir any meat juices into the sauce and spoon it and the chestnuts over the pears.


50 Minutes Serves 4Easy
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50 Minutes Serves 4Easy
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