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- ½ shallot, thinly sliced into rings
- 3 tablespoons apple cider vinegar
- Kosher salt, freshly ground pepper
- Cooked brown or red rice, beef jerky, cooked greens (such as kale), sliced radishes, chopped, toasted almonds, parsley leaves, and tarragon leaves (for serving)
Whisk shallot, vinegar, and oil in a small bowl; season with salt and pepper. Cover and chill until ready to use.
Place rice in a medium bowl. Arrange jerky, greens, and radish over rice. Drizzle with vinaigrette. Top with shallots, almonds, parsley, and tarragon.
Do Ahead: Shallot vinaigrette can be made 1 day ahead. Cover and chill.
Thai-Style Beef Jerky
Recipe by Dale Talde,hef-partner of Talde in Brooklyn, NY, Jersey City, NJ, and Miami.
- 4 tbsp. plus 2 tsp. fish sauce
- 1 tbsp. dark or light soy sauce
- 2 tbsp. plus 1/2 tsp. sugar
- 1/2 tsp. ground white or black pepper
- 1 lb. top-round steak, cut into 1/4-inch-by-1/2- inch-by-4-inch strips
- 5 Thai bird chiles, minced
- 2 tbsp. fresh lime juice
- 2 cloves garlic, minced
- 3 tbsp. vegetable oil
- 3 cups cooked sticky rice
1. In a medium bowl, whisk 2 tbsp. fish sauce, the soy sauce, 2 tsp. sugar and the pepper toss with the beef. Let marinate at room temperature 30 minutes.
2. Preheat the oven to 250°. On a rimmed baking sheet, arrange the beef in a single layer. Bake until dry but still pliable, 1 hour 45 minutes to 2 hours.
3. In a small bowl, stir the chiles, lime juice, garlic, the remaining 2 tbsp. plus 2 tsp. fish sauce, the remaining 1 tbsp. plus 1 1/2 tsp. sugar and 2 tbsp. plus 2 tsp. water. In a large skillet, heat the oil over medium. Working in batches, fry the jerky until heated through, about 20 seconds per side. Serve with the garlic-chile fish sauce and sticky rice.
Note: If you want a more classic beef jerky, just cook through step 2.
Vietnamese Rice Paper Salad (Bánh Tráng Trộn)
What started as a cheap after school snack for Vietnamese students has become a popular street food that attracts many tourists.
Vietnamese rice paper salad (Banh Trang Tron) is what Andrew Zimmern describes as “Vietnam in a bag.” This street food is what I like to call a hodge-podge salad. It’s a popular street food in Southern Vietnam, particularly Ho Chi Minh City. It includes leftover ingredients and condiments to transform unwanted broken rice paper into an unorthodox salad of amazing textures and flavors.
There are many ingredients in Banh Trang Tron but the most basic which are sold to school children is a small clear bag of broken rice paper with a few packets of flavoring agents such as MSG, chili powder, and tamarind sauce. Costing only a few cents, it is an affordable and tasty treat.
Nowadays, it has evolved to a made-to-order gourmet salad. You can find Banh Trang Trong sold by many street food vendors. You can get Banh Trang Trong with beef jerky, dried squid, dried shrimp, fresh Vietnamese coriander, unripe julienned green mango, chili oil, scallion oil, tamarind sauce, toasted peanuts, hard-boiled quail eggs, fried shallots and so many more. Everything is made to order and tossed together in a bowl. What you end up is a rice paper salad with an explosion of sweet, spicy, sour and savory flavors … all the essence of Vietnamese cuisine.
If you are eating at a street stall, you will be served Banh Trang Tron in a plastic bag along with a pair of chopsticks. It may not look so glamorous when eating out of a bag, but it is guaranteed refreshing and delicious.
- 1 cup long-grain rice, rinsed and drained
- 1 ½ cups water, plus 2 1/2 boiling water
- 3 ounces beef jerky, cut into 1-inch pieces (see Note)
- 1 large dried tree ear mushroom or 4 dried shiitake mushrooms
- 1 ½ tablespoons vegetable oil
- 1 small onion, finely chopped
- ½ small sweet potato or 1 medium carrot, cut into 1/2 -inch pieces
- One 1-inch piece of fresh ginger, peeled and minced
- 1 ½ teaspoons curry powder
- ½ cup toasted whole almonds
- 1 tablespoon soy sauce
- 1 scallion, thinly sliced
In a medium saucepan, combine the rice with the 1 1/2 cups of water and bring to a boil. Cover and cook over low heat for 12 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover, fluff the rice and let cool completely.
Meanwhile, in a medium bowl, pour 2 cups of the boiling water over the beef jerky. Cover and let stand until pliable, about 30 minutes. Drain the jerky and coarsely chop it.
In a small bowl, cover the tree ear mushroom with the remaining 1/2 cup of boiling water and let stand until softened, about 10 minutes. Drain and chop the tree ear into 1-inch pieces if using shiitakes, discard the stems and chop the caps.
Heat the oil in a large skillet. Add the onion, sweet potato and ginger and cook over low heat, stirring, until the onion is softened, about 4 minutes. Add the curry powder and cook, stirring, until fragrant, about 2 minutes. Raise the heat to high and add the beef jerky, tree ears and almonds. Stir-fry until heated through. Add the rice and soy sauce and stir-fry to break up the rice and heat it through. Season with salt. Stir in the scallion and serve.
Make Ahead: The recipe can be prepared through Step 3 up to 1 day ahead. Refrigerate the rice, beef jerky and mushroom separately.
Wine Recommendation: For this curried rice dish, stick with sparkling wine, such as the nonvintage Mumm Cuvée Napa from California, or play off the red-pepper notes with a crisp California Sauvignon Blanc, such as the 1996 Murphy-Goode Reserve Fumé II.
Notes: When I go camping, I plan ahead and order jalapeño beef jerky from MoHotta, MoBetta, 800-462-
- ¾ cup Worcestershire sauce
- ¾ cup soy sauce
- 1 tablespoon smoked paprika, or to taste
- 1 tablespoon honey, or more to taste
- 2 teaspoons freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pounds beef top round, thinly sliced
Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.
This Healthy Beef Fried Rice Dish Is One of CrossFit Champ Mat Fraser's Favorite Meals
Watch Fraser whip up the go-to muscle-building dish from scratch&mdashwith a little help.
CrossFit athlete Mat Fraser has earned the title of the Fittest Man on Earth. He's won the CrossFit Games four years in a row, and besides his physical training, his nutrition plays a key part to his success: Fraser burns through over 9,000 calories a day. (Specifically, 9,300 calories is his aim for intake.) He's shared his Chipotle order and breakfast, and now he's spilling the details on one of his favorite dinner recipes: beef fried rice.
Together with his fiancée Sammy Moniz, who cooks all of Fraser's meals, they whip up the meal for Nike's Athlete's Cookbook host James Davis. "I'm going to tell my truth: I haven't even turned on the burner of a stove in like four years," Fraser says.
Moniz then details what Fraser's diet consists of on a daily basis. "A lot of food. Lots of rice mainly, and just making sure that he's eating enough throughout the day, which is like a part-time job," she says. "He's on a pretty strict routine, so we just plug meals in around that."
Davis gets to work shredding some carrots, while Moniz works on the beef, and Fraser talks about how much he has to eat everyday."I had some testing done two years ago, and they told me to aim for 9,300 calories a day," he says. "I'm just training so much. I wake up and I go to bed thinking about training and competing.
Next they scramble the eggs, saute the veggies, and add in the rice. "We call this 'The Keeper' because it keeps well," says Moniz. Once it's done, Davis tests it out, and approves. "You feel stronger, don't you?" says Fraser.
As they sit down to enjoy their rice bowls, Fraser talks about the moment he knew he needed to make some serious changes to his diet.
"I lost the World Championships two years in a row, and after the second time that was when I was like, okay, before I thought I could out-train a bad diet, that I could out-train a bad sleep schedule. So that's when I just pushed all the chips in and said, 'I don't want any what-ifs'," he says. "In the last couple weeks before a competition, that's when I cut out any desserts, anything like that. I'm not doing it for looks, I'm not doing it for anything like that: It's purely for performance."
Here's how to cook up your own beef fried rice like the Fittest Man Alive.
For the beef:
12 oz. flank steak, thinly sliced
¼ tsp. salt
1 tbsp. water
Pinch of baking soda
1 tsp. liquid aminos
1 tsp. cornstarch
1 tsp. olive oil
For the rest:
1 tbsp. hot water
¼ tsp. sugar
½ tsp. sesame oil
3 tbsp. liquid aminos
2 eggs, beaten
1 tbsp. olive oil
1 tsp. minced garlic
1 medium onion, diced
2 cups cooked white rice
¾ cup peas (frozen and thawed or canned)
¼ cup chopped carrots
1 green onion, thinly sliced
How to make it
In a large bowl, combine all the ingredients for the beef marinade add the beef. Cover the bowl and refrigerate for at least 30 minutes.
To make the stir-fry sauce, combine the hot water, sugar, sesame oil, and liquid aminos in a small bowl. In a nonstick pan over medium heat, scramble the eggs and set them aside.
In a large pan over medium-high heat, cook the beef to desired doneness, being careful not to overcrowd the pan. Set the cooked beef aside&mdashbut don&rsquot clean the pan yet. Add the olive oil, garlic, and onions to the &ldquodirty&rdquo pan, cooking for about 5 to 7 minutes or until the onions are soft. Stir in the rice and pour the sauce over the whole thing, cooking for an additional 5 minutes.
Add the cooked beef to the pan&mdashalong with all its good juices&mdashas well as the peas and carrots, cooking for an additional 5 minutes. Incorporate the cooked egg into the rice mixture. Serve in bowls and top with sliced green onion.
Making Homemade Beef Jerky In The Oven
My love of meat never faded, and has led me to experiment with many, many methods of preparing beef jerky from using store bought mixes to using ground meat and my own recipes.
All that said, this is by far the easiest beef jerky I have ever made. You get the meat (preferably sliced by the butcher at the store but you can slice it yourself in a pinch) and a big bottle of Yoshida sauce. Marinate for 4 hours, and then dehydrate in the oven for 4 hours. You can also add pepper or other spices for additional flavor if desired.
Tools In This Post: This Yoshida sauce is a staple in our kitchen. Amazon has it but most grocery stores carry small bottles. We buy the big one at Costco.
I highly recommend lining your oven somehow because the meat will drip while it dries. We have one of these oven liners which is easy to use and wash. It saves a lot of time cleaning up oven spills.
This is another one of my favorite ways to eat meat: Korean BBQ Short Ribs (Kalbi , Galbi or Garbi)
- 2 teaspoons vegetable oil
- 1 tablespoon finely chopped garlic
- ½ teaspoon grated fresh ginger root
- ½ cup soy sauce
- ½ cup water
- ⅔ cup dark brown sugar
- 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
- ¼ cup cornstarch
- 1 cup vegetable oil for frying
- 2 bunches green onions, cut in 2-inch lengths
Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.
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This jerky is a riff on heavenly beef, a Thai dish that is usually quickly marinated and sautéed. At once floral, sweet, and salty, it’s good on its own or served with coconut sticky rice for a treat.
What to buy: We used sirloin tip to test this recipe and loved the final result—chewy and flavorful without excess greasiness.
Game plan: If you have a conventional oven, you can proceed with the recipe as laid out below. If you have a relatively new, digital oven, look to see if you have a “dehydrate” option under the convection setting—it will ensure even air circulation as the meat dries.
The jerky will last up to 1 month when refrigerated in an airtight container. Bring to room temperature before eating.
This recipe was featured as part of our Make Your Own Jerky project, as well as our DIY Holiday Gifts Advent Calendar.
Opa’s Beef Jerky Curried Rice
Salt to taste
1. In a saucepan, combine the rice with the 1-½ cups of water and bring to a boil. Cover and simmer for12 minutes. Remove from heat and let stand for 5 minutes covered. Fluff and let cool completely.
2. In another saucepan bring 2 ½ cups water to a boil. Put the Opa’s Beef Jerky in a bowl and pour 2 cups of the boiling water over the jerky, cover and let stand for 10 minutes. Drain the jerky and coarsely chop.
3. In a small bowl, place the dried shitake mushroom and pour the remaining ½ cup of boiling water over the mushrooms. Let stand for 10 minutes, then drain and chop. Disgarding the stems.
4. Heat the oil in a large skillet,add the onion, sweet potato and grated ginger and cook over low heat until the onion is softened, about 4 minutes. Stir in the curry powder, shitake mushrooms and almonds. Stir fry until thoroughly heated. Add the rice, frozen peas and soy sauce and continue to stir fry until heated. Remove from heat, season with salt, stir in the scallions and serve.