Tag Archives: sang choi bau

Asian Beef Dishes in 10 Minutes (from the best cookbook)

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Yes, I’m still making my way through the best cookbook that you’ve never read!

And I have two new, husband-approved winners!

Each of Jules’s recipes serves two, which is perfect for us since my husband hates leftovers. I had a pound of ground beef thawing in the fridge, which meant I could use 1/2 lb one night and save the other half for another dish. Also, each recipe in 5 Ingredients, 10 Minutes has only 5 ingredients (not including cooking oil, S&P) and should take about 10 minutes or less.

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Hokkien Noodles with Minced Beef

Ingredients: fresh hokkien noodles or Singapore noodles, ground beef, spring onions, baby bok choy, sweet soy sauce or oyster sauce

Here are my notes with my adaptations in blue:

  • Jules’s recipe called for fresh hokkien noodles or singapore noodles, which I had never heard of before. I’m guessing she chose those for this recipe for their adaptability to Asian dishes and perhaps how quickly they cook. When I saw this package of hokkien noodles, I picked them up:
  • Not exactly fresh, but definitely quick! 
  • I used the 90-second microwave instructions and then added them to the dish. There is one more package left in there. Each one was 2 servings. Now, if I could only remember where I found them. My guess is Cub Foods.
  • I used scallions/green onions in place of the spring onions. They are very similar.
  • I chose this recipe because I had leftover bok choy from one of the soups I made from the Soup Cleanse Cookbook. But I think you could use virtually any vegetable that suits your fancy for an Asian dish here. {I’m looking at you, broccoli!}
  • We use tamari, which is gluten-free soy sauce in place of the sweet soy or oyster sauce. We aren’t gluten-free in our household; we have just found it to be the best tasting. I’ve tried regular soy, low-sodium soy and cocount aminos over the years and it seems that we often prefer the dishes when I use tamari. I haven’t cooked many Asian dishes at home in the past because I’m always stumped on what to use in place of certain things like fish sauce or oyster sauce since Rob is allergic to the sea, seafood. As of late, I’ve just been using tamari the place of any of these ingredients with much success!
  • Also, whenever I am making an Asian dish that calls for olive oil, I do substitute at least a portion of that for sesame seed oil because I feel like this gives the dish a little more Asian flavor as well.
  • We may have ended up with less noodles than the original, but I think the ratio was perfect for us. 
  • Sriracha – Yes, I served this dish to Rob with the bottle on the side so that we could adjust the spice to taste and kick it up notch or two!
  • Rob commented about how well I seasoned the meat. The only thing is… I didn’t. 🙂 Whenever I know there is soy sauce or sriracha in a dish, I know that the sodium level is up there and there really is no reason to add any additional.
  • With the pre-cooked package of hokkien noodles, this dish took right around the 10 minutes.
  • This is now a dish in our rotation!

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Super Simple Sang Choi Bau

Ingredients: ground beef, water chestnuts, dried chili flakes, oyster sauce, iceberg lettuce

Here are my notes with my adaptations in blue:

  • Let’s start with the water chestnuts. My husband loves them, which is why I wanted to try out this recipe on him. The recipe called for a 225g can (approx 8 ounces). Mine was less than that and it was all I had. But my husband still thought there were a few too many. We have decided to make a note for next time that our ratio should be 1 can of water chestnuts to 1-lb ground beef (instead of a 1/2 lb), because the flavor was still great! <<–Note to self.
  • We used tamari in place of the oyster sauce (see above).
  • While I think these would make nice lettuce wraps, I didn’t have any on hand. We served it over a bit of precooked rice I had in the freezer instead. (Recipe photo on the left, my dish on the right):
  • Also used a little sesame seed oil in place of some olive oil when cooking the beef.
  • And, again, sriracha was served on the side.
  • So easy. Rob actually wants leftovers of this to take to work.
  • This dish took right around the 10 minutes.
  • Another dish in our rotation!

Thanks, Jules, for some quick, easy dishes!

Do you have any quick, easy go-to Asian dishes or sauces you’d like to share?

Cheers~
Carrie

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