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Beef with Broccoli in Oyster Sauce

Ingredients:

2 tablespoons vegetable oil

1 tablespoon garlic, coarsely chopped

1/2 lb. boneless beef, (tri-tip, flank steak, or ribeye), thinly sliced crosswise into 2 inch strips

3/4 lb. broccoli florets, halved lengthwise unless very small

2 tablespoons oyster sauce

2 tablespoons fish sauce

1 teaspoon sugar

1/2 teaspoon ground pepper

3/4 cup water

1. Heat the oil in a deep, heavy skillet or wok over medium-high heat until a bit of garlic sizzles at once. Add the garlic and toss well. Then add the beef and toss it until it changes color. Add the broccoli florets and toss for 1 minute, until they turn shiny and bright green.

2. Add the oyster sauce, fish sauce, sugar, pepper, water and cook 3 to 4 minutes, tossing often, until broccoli is tender and beef is cooked. Transfer to a small serving platter and serve hot or warm. Serves 4.

Beef and Zucchini in Red Curry Sauce

Ingredients:

2 tablespoons vegetable oil

1 tablespoon garlic, coarsely chopped

2 tablespoons red curry paste or other Thai curry paste

1/2 lb. boneless beef, (tri-tip, flank steak, or ribeye), thinly sliced crosswise into 2 inch strips

2 medium zucchini, halved lengthwise & cut crosswise into 1 inch pieces (1 1/2 cups)

1/2 cup water

2 tablespoons fish sauce

1 tablespoon palm sugar or brown sugar

1/2 cup fresh basil or mint leaves, plus sprigs for garnish (optional)

1. In a large, deep skillet or a wok, heat the oil over medium heat. Add the garlic and when it is sizzling and fragrant, add the curry paste. Reduce heat to low and cook gently for 2 minutes, mashing and stirring to melt the paste into the oil.

2. Add the beef and toss to cat it with curry paste. Stir in the zucchini, and then add the water, fish sauce, and palm sugar. Cook, stirring now and then, until the zucchini is tender and the sauce is smooth, 2 to 3 minutes, Stir in the basil leaves, transfer to a small serving platter, and garnish with basil sprigs, if using. Serve hot or warm. Serves 4.

Crying Tiger Steak with Roasted Tomato Chili Sauce

Marinade for Steak Ingredients:

2 tablespoons soy sauce

1 tablespoon fish sauce

1 teaspoon sugar

1 lb. boneless beef, (tri-tip, flank steak, or ribeye)

Roasted Tomato Chili Sauce Ingredients:

5 small dried red chilies, or 1 tablespoon dried red chili flakes

1/2 cup onion, coarsely chopped

12 cherry tomatoes, or a 1/2 cup of quartered plum or roma tomatoes

1/3 cup fish sauce

1/4 cup lime juice or white vinegar

3 tablespoons sugar

1. In a medium bowl prepare the marinade by combining the soy sauce, fish sauce, and sugar. Add the steak, turning to coat it, and let stand for 30 minutes to 1 hour, turning now and then.

2. To make the sauce, dry-fry the whole chilies in a large skillet over medium heat for 1 minute, until darkened and fragrant, but not burnt. Scoop them out onto a plate, increase the heat to medium-high, and dry-fry the onion, garlic, and tomatoes, turning now and then, until nicely browned, but not burnt, about 2 minutes. (if you use dried red chili flakes, add them when the tomato mixture is almost ready; they burn fast.) Scoop everything out onto the plate, break whole chilies into pieces, and set aside.

3. Combine the fish sauce, lime juice, and sugar in the jar of a blender or a small food processor. Add the roasted tomato mixture and pulse everything to form a thick, fairly smooth sauce; Stop while some chili bits and seeds are still visible in the sauce. Transfer to a small bowl and set aside.

4. Prepare a very hot fire in a charcoal grill, or heat a gas grill or oven to 450 degrees F. When hot, place the meat on the lightly oiled rack, or in a roasting pan in the oven, and cook, turning as needed, until richly browned outside and done to your liking. Let it stand on the serving platter for 5 minutes.

5. Transfer to a cutting board, slice against the grain into thick strips, and arrange on a serving platter with any juices poured over the steak. Serve warm or at room temperature, with Roasted Tomato Chili Sauce. Serves 4 to 6.

Panaeng Beef in Red Curry Peanut Sauce

Ingredients:

1 cup unsweetened coconut milk

1/2 cup water

/2 lb. boneless beef, (tri-tip, flank steak, or ribeye), thinly sliced crosswise into 2 inch strips

2 tablespoons panaeng curry paste or red curry paste

2 tablespoons fish sauce

2 tablespoons palm sugar or brown sugar

3 tablespoons ground or finely chopped peanuts or peanut butter

3 wild lime leaves, cut into quarters (optional)

A handful of fresh Asian or Italian basil leaves, plus basil sprigs for garnish (optional)

1. In a medium saucepan, stir together 1/2 cup of the coconut milk and the water then bring to a very gentle boil over medium heat. Sprinkle in the sliced beef, stirring to keep pieces from sticking together, and simmer 5 minutes, until meat is tender. With a slotted spoon, scoop the meat out into a bowl and set aside, leaving coconut milk in pan to return to a gentle boil.

2. Stir in the curry paste and cook, pressing and stirring to dissolve the paste, 3 to 4 minutes, until the sauce is fragrant and smooth. Return the beef and any juices to the pan, add the remaining 1/2 cup coconut milk and bring back to a gentle boil.

3. Add the fish sauce, palm sugar, peanuts, and lime leaves, if using. Stir well and simmer 3 to 4 minutes more, until the sauce is smooth. Stir in the basil leaves and remove from heat.

4. Transfer to a small platter, garnish with a flourish f basil sprigs, if using, and serve hot or warm. Serves 4 to 6.

Pork with Spicy Green Beans

Ingredients:

1/2 lb. fresh green beans or Asian yard-long beans, cut into 2 inch lengths (2 cups)

3 tablespoons vegetable oil

3 tablespoons prik king curry paste or red curry paste

2 tablespoons dried shrimp, finely chopped or ground (optional)

1/2 lb. pork, thinly sliced crosswise into 2 inch strips

1/3 cup chicken stock or water

2 tablespoons fish sauce

1 tablespoon palm sugar or brown sugar

4 wild lime leaves (optional)

1. Bring a medium saucepan of water to a rolling boil. Add the green beans and cook 3 minutes, until tender, but still crisp. Drain and set aside.

2. Heat the oil in a large skillet over low heat, and add the prik kink paste and dried shrimp, if using. Cook 3 to 4 minutes, pressing the curry paste and stirring as it softens and becomes fragrant.

3. Increase the heat to medium-high and add the pork, tossing abut 1 minute to coat it with the sauce.

4. Stir in the chicken stock, fish sauce, palm sugar, cooked green beans, lime leaves, if using, and cook 2 to 3 minutes more, tossing often, until beans are heated through and sauce is well combines. Transfer to a serving dish and serve hot or warm. Serves 4 to 6.